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Qian, Y.F., Zhang, J.J., Liu, C.C., et al. Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage [J]. Food Control, 2022, 142: 109217. (SCI, JCR: Q1, IF2022: 6.652)
Qian, Y.F., Cheng, Y., Ye, J.X., et al. Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation [J]. Food Control, 2021, 123: 107702. (SCI, JCR: Q1, IF2022: 6.652)
Qian, Y.F., Lin, T., Liu, X., et al. In-vitro study on the antibacterial and antioxidant activity of four commercial essential oils and in-situ evaluation of their effect on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during cold storage [J]. Foods, 2022, 11: 2475. (SCI, JCR: Q1, IF2022: 5.561)
Qian, Y.F., Liu,C.C., Zhang, J.J., et al. Effects of modified atmosphere packaging with varied CO2 and O2 concentrations on the texture, protein, and odor characteristics of salmon during cold storage. Foods, 2022, 11: 3560. (SCI, JCR: Q1, IF2022: 5.561)
Qian, Y.F., Yu. J.Y., Yu, Y.J., et al. Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics. Frontiers in Nutrition, 2022, 9: 1021280. (SCI, JCR: Q1, IF2022: 6.69)
Qian, Y.F., Cheng, Y., Xie, J.*, et al. Study on spoilage potential and its molecular basis of Shewanella putrefaciens in response to cold condition by Label-free quantitative proteomic analysis. World Journal of Microbiology and Biotechnology, 2023, 39: 40. (SCI, JCR: Q2, IF2022: 4.253)
Yang, S.P.#, Xie, J.#, Cheng, Y., Zhangy, Z., Zhao, Y., Qian, Y.F. *. Response of Shewanella putrefaciens to low temperature regulated by membrane fluidity and fatty acid metabolism, LWT-Food Science and Technology, 2020, 117: 108638. (SCI, JCR: Q1, IF2022: 6.056)
Yu, Y.J., Yang, S.P., Lin T., Qian, Y.F.*, Xie, J.*, Hu C. Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon (Salmo salar) and their correlations with water dynamics. Frontiers in Nutrition, 2020, 7:155. (SCI, JCR: Q1, IF2022: 6.69)
Xie, J., Wang, Z., Wang, S., & Qian, Y.F*. Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics. Food Science and Technology International, 2020, 26(4), 291–299.
Ye, J.X., Yang, S.P., Qian, Y.F. *; Xie, J.*. Effect of cell-free supernatant from Aeromonas sobria on the spoilage of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) with the influence of temperature fluctuation[J]. Applied Sciences, 2019, 9(3): 587. doi:10.3390/app9030587
Qian, Y.F. #, Xiong, Q.#, Yang, SP, Xie, J.*Formula optimization for melanosis-inhibitors of Pacific white shrimp (Litopenaeus vannamei) by response surface methodology [J]. Food Science and Biotechnology, 2019, 28(6):1687–1692.
Qian, Y.F. #, Ye J.-X. #, Yang, S.-P., Lin, Z.Q., Cao, W., Xie, J.*. Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage. [J]. Journal of Food Safety, 2018, 38(3): e12550.
Wang, S, Wan, X., Fan, H., Xie, J.*, Qian, Y.F. *. Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 °C and 4 °C by Low-Field Nuclear Magnetic Resonance (LF NMR 1H). Journal of Food Science and Technology, 2018, 55(1): 173-182.
Xie, J., Zhang, Z., Yang, S.-P., Cheng, Y., Qian, Y.F.*. Study on the spoilage potential of Pseudomonas fluorescens on Salmon stored at different temperatures. Journal of Food Science and Technology, 2018, 55(1):217-225.
Wang, X., Geng, L., Xie J.*, Qian, Y.F.*. Relationship between water migration and quality changes of yellowfin tuna (Thunnus albacares) during storage at 0 °C and 4 °C by LF-NMR. Journal of Aquatic Food Product Technology, 2018, 27(1): 35-47.
Xie, J., Tang Y, Yang, S.P., Qian, Y.F.*. Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions[J]. Food Science and Biotechnology, 2017,26(4): 937-945.
Yang, S.-P.#, Xie, J.#, Qian, Y.F.*. Determination of spoilage microbiota of Pacific white shrimp during ambient and cold storage using next-generation sequencing and culture-dependent method[J]. Journal of Food Science, 2017, 82(5): 1178–11839.
Qian, Y.F., Xie, J.*, Yang, S.P., Wu, W.H., Xiong, Q., Gao, Z.L. Effect of CO2 on chemical and microbial changes of Pacific white shrimp during modified atmosphere packaging [J]. Journal of Aquatic Food Product Technology, 2016, 25(5): 644-655.
Qian, Y.F., Xie J.*, Yang, S.-P., Huang, S., Wu, W.-H., Li, L. Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei). LWT - Food Science and Technology, 2015, 63(2): 1339-1346.
Qian, Y.F., Lin, T., Xie, J.*, Yang, S.P*. Effect of modified atmosphere packaging with different level of CO2 on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage. Food Science and Technology International,2023 (Online)
Qian, Y.F., Xie, J.*, Yang, S.P., Wu, W.-H., Xiong, Q., Gao, Z.-L. In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp [J]. Food Chemistry, 2014, 155: 126-131.
Qian, Y.F., Yang, S.P. Xie, J.*, Xiong, Q., Gao, Z.L. Impact of the O2-concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei) [J]. Journal of Food Science, 2013, 78, M1878-M1884.
Qian, Y.F., Xie, J.*, Yang, S.P., Wu, W.H. Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels [J]. European Food Research and Technology, 2013, 236(4): 629-635.
钱韻芳, 郁佳怡, 汪敏晨, 张璩, 王楚妍, 朱国平, 施文正, 杨胜平. 超声波辅助解冻对南极磷虾品质及其后续冷藏特性的影响. 食品科学, 2023, 44 (1): 63-69.
郁佳怡, 钱韻芳*. 非热杀菌技术在水产品保鲜中的应用研究进展[J]. 肉类研究, 2022, 36(9): 51-57.
林婷,杨胜平,郁佳怡,谢晶,钱韻芳*. 腐败希瓦氏菌对南美白对虾黑变及品质劣变的影响[J]. 食品与发酵工业, 2021, 47(20): 161-167.
俞滢洁,林婷,杨胜平,邱伟强,谢晶*,钱韻芳*. 姜黄素结合胡椒碱对冷链物流运输过程中三文鱼保鲜效果的影响[J]. 食品与发酵工业,2021,47(20):152-160.
杨胜平, 章缜, 程颖, 钱韻芳*, 谢晶*. 培养温度对腐败希瓦氏菌DSM6067生长动力学及细胞膜理化特性的影响[J].中国食品学报, 2020, 20(02): 228-236.
杨胜平, 章缜, 程颖, 钱韻芳*, 谢晶*. 牛至精油对荧光假单胞菌的抑制作用及其对冷藏三文鱼品质的影响[J].食品科学, 2020, 41(01): 215-222.
谢晶, 叶晶鑫, 杨胜平, 钱韻芳*. 不同细菌胞外产物对腐败希瓦氏菌低温下生长代谢的影响[J]. 食品与机械, 2019, 35(1):136-142
杨胜平, 谢晶, 钱韻芳*. 基于16S rRNA的高通量测序和DGGE法对比新鲜与4℃贮藏腐败的凡纳滨对虾微生物菌群变化, 中国食品学报, 2018, 18(9):280-287.
杨胜平, 钱韻芳*, 章缜, 程颖, 谢晶*. 不同培养温度下腐败希瓦氏菌模式菌株DSM6067差异蛋白质组分析[J]. 食品科学, 2018, 39(20): 119-125.
谢晶, 程颖, 杨胜平, 章缜, 钱韻芳*. 腐败希瓦氏菌对凡纳滨对虾氨基酸及生物胺含量的影响.中国食品学报, 2018, 18(1):169-175
谢晶, 叶晶鑫, 杨胜平, 程颖, 林祖权, 钱韻芳*. 腐败希瓦氏菌和荧光假单胞菌对冷藏凡纳滨对虾品质的影响[J]. 食品科学, 2018, 39(13): 1-6.
叶晶鑫, 杨胜平, 程颖, 钱韻芳*, 谢晶*. 食品中低温微生物的适冷机制研究进展[J]. 微生物学杂志, 2018, 38(4): 114-119.
钱韻芳, 杨胜平, 谢晶*. 4-己基间苯二酚对凡纳滨对虾三种腐败菌的抑菌活性及虾品质的影响[J]. 食品科学, 2017, 38(21): 21-29.
谢晶, 程颖, 杨胜平, 章缜, 钱韻芳*, 邓雪蕾. 高体积分数CO2气调包装对冷藏凡纳滨对虾品质的影响[J]. 食品科学, 2016, 37(18): 197-201.
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