Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Jiahui Zhang, Jun Cao, Zhisheng Pei, +5

Food Research International

Food ChemistryFlavoromicsFood AnalysisGolden PompanoVolatile Flavour Components +3

Receptome profiling identifies KREMEN1 and ASGR1 as alternative functional receptors of SARS-CoV-2

Yunqing Gu, Jun Cao, Xinyu Zhang, +23

Cell Research

Effect of simulated gastrointestinal digestion in vitro on the antioxidant activity, molecular weight and microstructure of polysaccharides from a tropical sea cucumber (Holothuria leucospilota)

Yiqiong Yuan, Chuan Li, Qianwen Zheng, +4

Food Hydrocolloids

NutritionFood FunctionIn Vitro FermentationMedicineMolecular Weight +8

Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

Jun Cao, Long Deng, Xuemei Zhu, +4

Journal of Agricultural and Food Chemistry

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

Peiyu Wei, Kexue Zhu, Jun Cao, +5

Food Chemistry

Food ChemistryInhibition MechanismTilapia FilletsTexture DeteriorationFood Preservation

Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

Jun Cao, Xian‐Guo Zou, Long Deng, +4

Food Research International

Food ChemistryLipid AnalysisBiochemistryChemical CompositionFood Analysis +4

A sea cucumber (Holothuria leucospilota) polysaccharide improves the gut microbiome to alleviate the symptoms of type 2 diabetes mellitus in Goto-Kakizaki rats

Fuqiang Zhao, Qibing Liu, Jun Cao, +6

Food and Chemical Toxicology

NutritionGoto-kakizaki RatsProbioticPhysiologyDiabetes +8

Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage

Jun Cao, Qi Wang, Tingting Ma, +5

Food Chemistry

BiofilmsEdible FilmEdible PackagingTilapia FilletsEgcg-gelatin Biofilm +7

Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature

Jun Cao, Xin Jiang, Qianyuan Chen, +4

LWT

Food ChemistryLipid AnalysisBiochemistryOxidative StabilitiesLipid Chemistry +3

Effect of Fatty Acid and Tocopherol on Oxidative Stability of Vegetable Oils with Limited Air

Jun Cao, Hongyan Li, Xin Xia, +4

International Journal of Food Properties

Food ChemistryAgricultural ChemistryFood Bioactive CompoundBiochemistryFatty Acids +13