Qi Zhang

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 233 citations

Food Chemistry, Engineering, Volatile Compounds +9

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Xuxia Zhou, Hong Chen, Fei Lyu et al. · Food Hydrocolloids · 2018 · 171 citations

Biopolymer Gel, Lipid Analysis, Fat Type +4

Porcine epidemic diarrhea virus E protein causes endoplasmic reticulum stress and up-regulates interleukin-8 expression

Xingang Xu, Honglei Zhang, Qi Zhang et al. · Virology Journal · 2013 · 113 citations · Full text

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

Qi Zhang, Xiaocao Chen, Yuting Ding et al. · Food Microbiology · 2020 · 82 citations

Biology, Aquatic Food System, Mylopharyngodon Piceus +9

Porcine epidemic diarrhea virus infections induce apoptosis in Vero cells via a reactive oxygen species (ROS)/p53, but not p38 MAPK and SAPK/JNK signalling pathways

Xingang Xu, Ying Xu, Qi Zhang et al. · Veterinary Microbiology · 2019 · 79 citations · Full text

Inflammation, Sapk/jnk Signalling Pathways, Pathogenesis +11