Jianlou Mu

Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness

Qianyun Ma, Xiaomin Lu, Wenxiu Wang et al. · Food Packaging and Shelf Life · 2021 · 98 citations · Full text

Agriculture, Food Science, Food Analysis +16

Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution

Ruichang Gao, Yanmin Wang, Jianlou Mu et al. · Food Hydrocolloids · 2017 · 94 citations

Natural Sciences, Biochemistry, Biophysics +13

The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue

Qianyun Ma, Ziye Ma, Wenxiu Wang et al. · LWT · 2021 · 91 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine

Yao Lu, Sun Fei, Wenxiu Wang et al. · LWT · 2020 · 89 citations

Agriculture, Microbiology, Viticulture +17

Enzymatic-modified dietary fibre fraction extracted from potato residue regulates the gut microbiotas and production of short-chain fatty acids of C57BL/6 mice

Qianyun Ma, Wenxiu Wang, Ziye Ma et al. · Journal of Functional Foods · 2021 · 76 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17