Baoshang Fu

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Xu-Hui Huang, Libo Qi, Baoshang Fu et al. · Food Chemistry · 2019 · 102 citations

Food Chemistry, Health Sciences, Cold-smoked Spanish Mackerel +3

Screening of uric acid-lowering active components of corn silk polysaccharide and its targeted improvement on renal excretory dysfunction in hyperuricemia mice

Xizhu Wang, Liyan Yuan, Zhijie Bao et al. · Journal of Functional Foods · 2021 · 36 citations · Full text

Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein

Shan Shang, Bingcun Wu, Baoshang Fu et al. · LWT · 2021 · 35 citations · Full text

Muscle Function, Puffer Fish-based Food, Food Biophysics +22

Formation and conversion of characteristic volatile compounds in grilled eel (<i>Astroconger myriaster</i>) during different processing steps

Xu-Hui Huang, Baoshang Fu, Libo Qi et al. · Food & Function · 2019 · 25 citations

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products

Ran Xin, Li-Xin Ma, Rong Liu et al. · Foods · 2022 · 22 citations · Full text

Lipid Analysis, Nutrition, Food Analysis +16