Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li, +7

Food Chemistry

Food ChemistryBiochemistryTaste QualityMedicineBioanalysis +12

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Yueqi Wang, Yingying Shen, Yanyan Wu, +6

Food Research International

Food ChemistryFood FermentationFlavoromicsMandarin Fish ProductsFood Microbiology +4

Functional role of aspartic proteinase cathepsin D in insect metamorphosis

Zhong Zheng Gui, Kwang Sik Lee, Bo Yeon Kim, +12

BMC Developmental Biology

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Shi Nie, Laihao Li, Yueqi Wang, +7

Food Bioscience

Food ChemistryFood AuthenticationGas ChromatographyBioanalysisAnalytical Chemistry +5

Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

Daqiao Yang, Chunsheng Li, Laihao Li, +6

Food Research International

BiotransformationFood FermentationBiochemistryNovel InsightMicrobial Physiology +8

Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

Rui Li, Zuli Sun, Yongqiang Zhao, +6

Journal of Food Composition and Analysis

Food ChemistryTilapia FilletsWater-soluble Taste SubstancesFood EngineeringFood Processing +4

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Yingjie Qiu, Yanyan Wu, Laihao Li, +7

Food Research International

BiologySecondary MetabolismBiosynthesisBiochemistryNatural Sciences +10

Molecular cloning, expression, and enzymatic activity of a novel endogenous cellulase from the mulberry longicorn beetle, Apriona germari

Ya Wei, Kwang Sik Lee, Zhong Zheng Gui, +6

Comparative Biochemistry and Physiology Part B Biochemistry and Molecular Biology

BiologyIndustrial MycologyBiotechnologyMolecular CloningMicrobiology +3

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

Yueqi Wang, Chunsheng Li, Laihao Li, +4

Journal of Aquatic Food Product Technology

BiologyRrna SequencingFree Amino AcidsBacterial CommunityFood Fermentation +13

Preparation of chitooligosaccharides by the enzymatic hydrolysis of chitosan

Yu Xie, HU Jin-gang, Ya Wei, +1

Polymer Degradation and Stability

EngineeringBiochemical EngineeringBiotechnologyPolysaccharideEnzymatic Hydrolysis +1