Jing Shi

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Shiliang Jia, Yan Li, Shuai Zhuang et al. · Food Microbiology · 2019 · 179 citations

Biology, Microbial Contamination, Medicine +7

Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions

Longteng Zhang, Qian Li, Jing Shi et al. · Food Hydrocolloids · 2017 · 158 citations

Materials Science, Heat-induced Surimi Gels, Gel Properties +3

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

Jing Shi, Yutian Lei, Huixing Shen et al. · Food Chemistry · 2018 · 145 citations

Frozen Storage, Solenocera Melantho, Mud Shrimp +2

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

Kangni Chen, Xiaoxue Yang, Zhan Huang et al. · Food Chemistry · 2019 · 102 citations

Food Bioactive Compound, Volatile Compounds, Food Analysis +3

Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp ( Solenocera melantho ) using an iTRAQ-based strategy

Jing Shi, Longteng Zhang, Yutian Lei et al. · Food Chemistry · 2018 · 82 citations

Biology, Bioinformatics, Proteomic Technology +11