Qixing Jiang

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Dawei Yu, Yanshun Xu, Joe M. Regenstein et al. · Food Chemistry · 2017 · 231 citations

Edible Film, Edible Packaging, Flavor Quality +8

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials

Yixin Xu, Xiaoli Liu, Qixing Jiang et al. · Carbohydrate Polymers · 2021 · 227 citations

Materials Science, Antimicrobial Packaging, Edible Film +7

Synthesis and antioxidant properties of chitosan and carboxymethyl chitosan-stabilized selenium nanoparticles

Wanwen Chen, Yanfang Li, Shuo Yang et al. · Carbohydrate Polymers · 2015 · 218 citations

Chemical Engineering, Bio-based Nanomaterials, Antioxidant Properties +2

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

Jinhong Zang, Yanshun Xu, Wenshui Xia et al. · Food Research International · 2018 · 154 citations

Biology, Microbial Diversity, Suan Yu +7

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Yanshun Xu, Li Lin, Joe M. Regenstein et al. · Food Chemistry · 2018 · 153 citations

Food Fermentation, Omega-3 Fatty Acid, Aquaculture +4