Hongli Wang

Volatile components present in different parts of grass carp

Hongli Wang, Jingjing Zhang, Yaozhou Zhu et al. · Journal of Food Biochemistry · 2018 · 61 citations

Biology, Food Chemistry, Aquatic Food System +11

Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus)

Yao Zheng, Fen Zhou, Long Zhang et al. · LWT · 2020 · 57 citations

Animal Physiology, Muscle Function, Biochemistry +9

Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus)

Hongli Wang, Yao Zheng, Wenzheng Shi et al. · Food Chemistry · 2021 · 41 citations

Biology, Artificial Neuronal Network, Neuroanatomy +11

Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

Hongli Wang, Yaozhou Zhu, Jingjing Zhang et al. · International Journal of Food Properties · 2020 · 36 citations · Full text

Engineering, Flavoromics, Chemical Composition +17

Study on changes in the quality of grass carp in the process of postmortem

Hongli Wang, Yaozhou Zhu, Jing Zhang et al. · Journal of Food Biochemistry · 2018 · 31 citations

Food Analysis, Food Preservation, Important Freshwater Fish +16