Sijie Ren

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

Lyulin Hu, Sijie Ren, Qing Shen et al. · RSC Advances · 2017 · 129 citations · Full text

Life Sciences, Biochemistry, Food Science +16

Protein oxidation and proteolysis during roasting and <i>in vitro</i> digestion of fish (<i>Acipenser gueldenstaedtii</i>)

Lyulin Hu, Sijie Ren, Qing Shen et al. · Journal of the Science of Food and Agriculture · 2018 · 53 citations

Agriculture, Biochemistry, Food Science +17

Tearing behaviors of coated fabric membrane structures

Xubo Zhang, Minger Wu, Han Bao et al. · Thin-Walled Structures · 2022 · 25 citations

Engineering, Materials Engineering, Materials Science +12

Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

Qing Shen, Mengting Wang, Jinhu Tian et al. · Food Science & Nutrition · 2018 · 19 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Characterization of volatile compounds in pickled and dried mustard (<i>Brassica juncea</i>, Coss.) using optimal HS-SPME-GC-MS

Qing Shen, Huan Cheng, Yunfeng Pu et al. · CyTA - Journal of Food · 2018 · 19 citations · Full text

Agriculture, Chemistry, Food Science +17