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Zhang Xuehua, Guo Quanyou*, Shi Wenzheng*. Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate[J]. Ultrasonics Sonochemistry,2023,92.
Xiao Naiyong, Xu Huiya, Hu Yun, Zhang Yurui, Guo Quanyou*, Shi Wenzheng*. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation[J]. Food Research International,2023,165.
Liu Junya, Shen Siyuan, Xiao Naiyong, Jiang Qingqing, Shi Wenzheng*. Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince[J]. Food Chemistry,2022,386.
Xu Huiya, Xiao Naiyong, Xu Jiani, Guo Quanyou*, Shi Wenzheng*. Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation[J]. Food Chemistry:X,2022,15.
Xiao Naiyong, Xu Huiya, Jiang Xin, Sun Tongtong, Luo Yixuan, Shi Wenzheng*. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis[J]. Food Research International,2022,158.
Zhang Qiang,Xiao Naiyong,Xu Huiya,Tian Zhihang,Li Bowen,Qiu Weiqiang*,Shi Wenzheng*. Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae[J]. Foods,2022,11(24).
Chen Qin, Zhang Yurui,Jing Lunan,Xiao Naiyong,Wu Xugan*,Shi Wenzheng*. Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming[J]. Foods,2022,11(21).
Xiao Naiyong,Xu Huiya,Guo Quanyou*,Shi Wenzheng*. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation.[J]. Journal of food biochemistry,2022.
Tian Zhihang, Jiang Xin, Xiao Naiyong, Zhang Qiang, Shi Wenzheng*, Guo Quanyou*. Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles[J]. Foods,2022,11(11).
Hu Yun, Xiao Naiyong, Ye Yiting, Shi Wenzheng*. Fish proteins as potential precursors of taste-active compounds: An in silico study.[J]. Journal of the science of food and agriculture,2022.
Chen Qing, Jiang Xin, Xiao Naiyong, Feng Qian, Liu Junya, Shi Wenzheng*. Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e-nose combined with HS‐SPME/GC‐MS[J]. Journal of Food Processing and Preservation,2022,46(5).
Zhu Ye, Chen Xiaoting, Pan Nan, Liu Shuji, Su Yongchang, Xiao Meitian, Shi Wenzheng*, Liu Zhiyu*. The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets[J]. LWT-Food Science and Technology,2022,161.
Liu Junya, Hu Yun, Wei Huihui, Shi Wenzheng*. Effect of glycation on protein structure, amino acid composition and digestibility of silver carp mince[J]. International Journal of Food Science & Technology,2022,57(4).
Jiang Xin, Chen Qing, Xiao Naiyong, Du Yufan, Feng Qian, Shi Wenzheng*. Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition[J]. Foods,2021,11(1).
Wu Han, Shi Wenzheng*, Huang Haiyuan, Chen Luzhu, Li Nian, Du Yufan, Pei Nuo, Sun Jie. The impact of Flavourzyme on flavor, antioxidant activity and sensory attributes of salted grass carp by brine injection and brining(Back Cover Image)[J]. Journal of the Science of Food and Agriculture,2022,102(4).
Zheng Hui, Tang Haibing, Yang Chunxiang, Chen Jingwen, Wang Li, Dong Qingfeng, Shi Wenzheng, Li Li, Liu Yuan. Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets[J]. Food chemistry,2022.
Wang Hongli, Shi Wenzheng, Wang XiChang. Establishment of quality evaluation method for frozen tilapia (Oreochromis niloticus) fillets stored at different temperatures based on fractal dimension[J]. Journal of Food Processing and Preservation,2022,46(4).
Wang Hongli, Zheng Yao, Shi Wenzheng, Wang Xichang. Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus)[J]. Food Chemistry,2022,372.
Han Wu, Yixin Wang, Qingqing Jiang, Xin Jiang, Qian Feng, Wenzheng Shi*. Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection[J]. International Journal of Food Science and Technolog, 2021,56(11):1-14.
Wang Yixin, Wu Han, Shi Wenzheng*, Huang Haiyuan, Shen Siyuan, Yang Feng, Chen Shi. Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming.[J]. Journal of the science of food and agriculture,2020,101(10).
Wang Yixin, Huang Haiyuan, Shi Wenzheng*. Effect of different drying time on physicochemical properties of black carp (Mylopharyngodon piceus) by hot air[J]. Journal of Food Processing and Preservation,2021,46(2).
Wang Hongli, Shi Wenzheng, Wang Xichang. Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage[J]. International Journal of Food Science & Technology,2021,57(1).
Xiao Naiyong, Huang Haiyuan, Liu Junya, Jiang Xin, Chen Qin, Chen Qing, Shi Wenzheng*. Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor.[J]. Journal of food biochemistry,2021,45(11).
Huang Haiyuan, Wang Yixin, Shi Wenzheng*. Effects of different drying methods on the quality and nonvolatile taste compounds of black carp[J]. Journal of Food Processing and Preservation,2021,45(6).
Ludan Tu, Xugan Wu*, Xichang Wang, Wenzheng Shi*. Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)[J]. Journal of Food Biochemistry,2020,44(9):1-11.
Jiaying Qin, Zhihe Wang, Xichang Wang, Wenzheng Shi*. Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot-air drying[J]. Food Science & Nutrition,2020,8(8):4159–4171.
Wenxian Yang, Wenzheng Shi*, Yinghong Qu, Zhihe Wang, Siyuan Shen, Ludan Tu, Haiyuan Huang, Han Wu. Research on the quality changes of grass carp during brine salting[J]. Food Science & Nutrition,2020,8(6):2968–2983.
Yahui Wang, Yaozhou Zhu, Wenzheng* Shi, Xichang Wang. Quality evaluation of living and postmortem Chinese mitten crabs ( Eriocheir sinensis )[J]. Food Science & Nutrition,2020,8(5):2327–2340.
Hongli Wang, Xiuxiu Chen, Jingjing Zhang, Xichang Wang, Wenzheng Shi*. Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)[J]. Journal of Food Measurement and Characterization,2020,14(1):1-13.
Wenxian Yang, Wenzheng Shi*, Yinghong Qu, Jiaying Qin, Zhihe Wang. Research on quality changes of grass carp ( Ctenopharyngodon idellus ) during short‐term starvation[J]. Food Science & Nutrition,2020,8(2):1150–1161.
Shanshan Shi, Xichang Wang, Xugan Wu, Wenzheng Shi*. Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus[J]. Food Science & Nutrition,2020,8(2):1115–1124.
Hongli Wang, Yaozhou Zhu, Jingjing Zhang, Xichang Wang, Wenzheng Shi*. Characteristic volatile compounds in different parts of grass carp by comprehensive two dimensional gas chromatography/time-of-flight mass spectrometry[J]. International Journal of Food Properties,2020，23（1）, 777-796.
Han Wu, Wenzheng Shi*, Xichang Wang , Yixin Wang , Feng Yang , Shanshan Shi , Junya Liu & Chen Shi. Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C. CyTA - Journal of Food, 2020:1, 561-571
Xu N, Shi W*, Wang X, Wang Z. Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei). Food Sci Nutr. 2019;7:645–655. https://doi.org/10.1002/fsn3.901
Song J, Wang H, Wu X, Wang X, Shi W*. The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor. J Food Biochem. 2019;43(10):1-14.https://doi.org/10.1111/jfbc.12743
Yang W, Shi W*, Zhou S, Qu Y, Wang Z. Research on the changes of water‐soluble flavor substances in grass carp during steaming. J Food Biochem.2019;43(11):1-14. https ://doi.org/10.1111/jfbc.12993.
Wang H, Zhu Y, Zhang J, Wang X, Shi W*. Study on changes in the quality of grass carp in the process of postmortem. J Food Biochem. 2018,42(6):1-12.https://doi.org/10.1111/jfbc.12683
Zhang H, Zhu Y, Chen S, Hua Zhang, Yaozhou Zhu, Shi Chen, Changhua Xu, Yan Yu, Xichang Wang, Wenzheng Shi*. Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi. Food Sci Nutr. 2018;6:2079–2091. https://doi.org/10.1002/fsn3.763
Wang H, Zhang J, Zhu Y, Wang X, Shi W*. Volatile components present in different parts of grass carp. J Food Biochem. 2018,42(6):1-19.https://doi.org/10.1111/jfbc.12668
姜昕,陈晴,田志航,冯倩,苏采薇,王锡昌,施文正*. 超声时间对鲢鱼糜凝胶特性和蛋白结构的影响及相关性分析[J/OL].水产学报:1-14[2022-05-01].
冯倩,裴诺,孙洁,姜昕,苗思葳,姜晴晴,施文正*. TG酶催化过程中鲢肌原纤维蛋白凝胶性能的变化[J/OL].水产学报:1-11[2022-05-01].
许惠雅,张强,王逸鑫,王锡昌,施文正*. 不同乳酸菌对发酵草鱼品质的影响[J].水产学报,2022,46(02):289-297.
黄海源,沈思远,施文正*,李立,卢瑛. 不同包装材料对半干青鱼常温贮藏过程中品质的影响[J].食品与发酵工业,2022,48(02):110-115.
沈思远,施文正*,曲映红,汪之和. 热风微波联合干燥过程中南美白对虾滋味物质变化研究[J].食品科学技术学报,2021,39(03):52-61.
王红丽,施文正*,邱伟强,王锡昌.草鱼死后常温贮藏过程中的品质变化[J].渔业科学进展,2018(06):97-105.
方林,施文正*,刁玉段,王锡昌,汪之和.冻结方式对不同部位草鱼呈味物质的影响[J].食品科学,2018,39(12):199-204.
刘洪超,应苗苗,施文正*,谢俊,杨靖亚,汪之和.不同相对分子质量羊栖菜多糖对消旋山莨菪碱模型小鼠学习记忆的影响[J].食品科学,2018,39(01):221-225.
康翠翠,施文正*,方林,王锡昌.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学,2018,39(14):229-235.
郭帆,汪之和,施文正*,方兵.南极磷虾不同部位氟形态及其分布特征[J].食品科学,2018,39(08):237-242.
方兵,施文正*,汪之和,朱国平,韦磊,刘洁琼.捕捞月份对南极磷虾营养成分的影响[J].食品工业科技,2018,39(23):17–22
侯文杰,吴旭干,施文正*.池塘养殖与野生三疣梭子蟹滋味的比较研究[J].食品工业科技,2018,39(08):6-12.
段秀霞,施文正*,汪之和. 不同加热温度对罗氏沼虾肉挥发性成分的影响[J]. 食品与生物技术学报,2019,38(05):94-102.
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