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Longteng Zhang, Qian Li , JianLyu, Chunli Kong, Sijia Song, Yongkang Luo. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthysmolitrix) fillets stored at 4℃ during 72 h postmortem. Food Chemistry 216 (2017) 130–137.
Dapeng Li, Longteng Zhang, Sijia Song, Zhiying Wang, Chunli Kong, Yongkang Luo*. The role ofmicroorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinuscarpio) fillets. Food Chemistry, 224 (2017) 347–352.
Xiaochang Liu, Yuemei Zhang, Dapeng Li, Yongkang Luo*. Characterization of the microbiota in lightly salted bighead carp (Aristichthysnobilis) fillets stored at 4 ℃. Food Microbiology 62 (2017) 106-111.
Yuemei Zhang, Dongping Li, JianLv, Qingzheng Li, Chunli Kong, Yongkang Luo*. Effect of cinnamonessential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinuscarpio) during refrigerated storage. International Journal of Food Microbiology 249 (2017) 1–8.
Hui Hong, Joe M. Regenstein, Yongkang Luo*. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 2017, 57(9):1787–1798.
Han Lu, Longteng Zhang, Qingzheng Li, Yongkang Luo*. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthysnobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Food Chemistry 223 (2017) 96–103.
Chi Zhang, Yuqi Zhang, Zhiying Wang, Shangwu Chen*, Yongkang Luo*. Production and identification of antioxidant and angiotensin-converting enzyme inhibition and dipeptidyl peptidase IV inhibitory peptides frombighead carp (Hypophthalmichthysnobilis) muscle hydrolysate. Journal of Functional Foods, 35 (2017) 224–235.
Qian Li, Longteng Zhang, Han Lu, Sijia Song, Yongkang Luo*. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinuscarpio) stored at 4 C. LWT - Food Science and Technology 78 (2017) 317-324.
Hang Wang, Xiaochang Liu, Yuemei Zhang, Han Lu, Qian Xu, Ce Shi, Yongkang Luo*. Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodonidellus) fillets during storage at 4 C. LWT - Food Science and Technology 81 (2017) 10-17.
Na Qin,Dapeng Li, Hui Hong, Yuemei Zhang, Beiwei Zhu, Yongkang Luo*.Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodonidellus) fillets stored at 4℃. Food Chemistry 201 (2016) 131–138
Dapeng Li, Na Qin, Longteng Zhang, JianLv, Qingzheng Li , Yongkang Luo.Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinuscarpio) fillets stored at 4℃.: An in vivo study.Food Chemistry 211 (2016) 812–818.
Xiaochang Liu, Na Qin, Yongkang Luo. Application of a combination model based on an error-correcting technique to predict quality changes of vacuum-packed bighead carp (Aristichthysnobilis) fillets.LWT - Food Science and Technology 74 (2016) 514-520.
ZihanXu, Xiaochang Liu, Huiyi Wang, Hui Hong, Xunpei Yu and Yongkang Luo. Establishment of the Arrhenius model and the radial basis function neural network ( RBFNN) model to predict quality of thawed shrimp (solenoceramelantho) stored at different temperatures.Journal of Food Processing and Preservation 40 (2016) 882–892.
Qian Li, Dongping Li, Na Qin, Hui Hong & Yongkang Luo. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinuscarpio) during refrigerated (4 °C) storage.International Journal of Food Science and Technology 2016, 51, 1130–1139.
Chunli Kong, Huiyi Wang, Dapeng Li, Yuemei Zhang, Jinfeng Pan, Beiwei Zhu, Yongkang Luo*. Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinuscarpio) fillets during frozen storage. Food Chemistry 201 (2016) 327–333
Hongbing Fan, Xiaochang Liu, Hui Hong, Song Shen,QianXu, LigengFeng, Yongkang Luo*.Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodonpiceus) Fillets Stored at Different Temperatures. Journal of Food Protection, 2016(79),4: 635–645
Xu Qian, Shi Jing, Yao Minjing, Jiang Mizu, Luo Yongkang. Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates.Food and Agricultural Immunology, 2016(27), 3: 401-413.
Zhang Yuemei, Li Qian, Li Dongping, Liu Xiaochang, Luo Yongkang*. Changes in the microbial communities of air-packaged and vacuum packaged common carp (Cyprinuscarpio) stored at 4 °C. Food Microbiology, 2015, 52: 197-204.
Hong Hui, Fan Hongbing, Wang Hang, Lu Han, Luo Yongkang*, ShenHuixing. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthysnobilis). Journal of Food Science & Technology, 2015, 52(2): 903-911.
Song Shen, Yan Jiang, Xiaochang Liu, Yongkang Luo, Liang Gao. Quality assessment of rainbow trout (Oncorhynchusmykiss) fillets during super chilling and chilled storage. Journal of Food Science & Technology, 2015, 52(8): 5204-5211.
Liu Xiaochang, Jiang Yan, Shen Song, Luo Yongkang*, Gao Liang. Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchusmykiss) fillets during storage at different temperatures. LWT- Food Science and Technology, 2015, 60(1): 142–147.
Zhang Yuemei, Qin Na, Luo Yongkang, ShenHuixing. Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinuscarpio) during chilled storage. Journal of the Science of Food & Agriculture, 2015, 95(6): 1157–1162.
Yao Minjing, Xu Qian, Luo Yongkang*, Shi Jing, Li Zheng. Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134. Journal of the Science of Food & Agriculture, 2015, 95:1303-1312.
Zhang Yuemei, Qin na, Luo Yongkang*, ShenHuixing. Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinuscarpio var. Jian) Stored at 20 and 0 °C. Journal of Food Protection, 2015, 78(9): 1699-1707.
Huiyi Wang, Chunli Kong, Dapeng Li, Na Qin, Hongbing Fan, Hui Hong, Yongkang Luo*. Modeling Quality Changes in Brined Bream (Megalobramaamblycephala) Fillets During Storage Comparison of the Arrhenius Model BP and RBF Neural Network. Food and Bioprocess Technology. 2015, 8: 2429–2443.
Xue Li, Yongkang Luo*, Juan You, HuixingShen. Stability of papain-treated grass carp (Ctenopharyngodonidellus) protein hydrolysate during food processing and it sability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology. 2015, 52(1): 542–548.
Han Lu, Xiaochang Liu, Yuemei Zhang, Hang Wang, Yongkang Luo *. Effects of chilling and partial freezing on rigor mortis changes of bighead carp (Aristichthysnobilis) fillets: cathepsin activity, protein degradation and microstructure of myofibrils. Journal of Food Science. 2015, 80(12): C2725-C2731.
Shi Jing, Luo Yongkang*, Xiao Yang, Li Zheng, Xu Qian, Yao Minjing. Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins. International Dairy Journal, 2014, 35(1): 75–80.
Wu Hua, Wang Zhiying, Luo Yongkang*, Hong Hui, ShenHuixing. Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthysnobilis) Fillets During Frozen Storage. Food & Bioprocess Technology, 2014, 7(12): 3381-3389.
Yao Minjing, Luo Yongkang*, Shi Jing, Zhou Yadi, Xu Qian, Li Zheng. Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows' milk proteins. Food & Agricultural Immunology, 2014, 25(4): 545-555.
Li Zheng, You Juan, Luo Yongkang*, Wu Jianping*,. Purification and characterization of parvalbuminisotypes from grass carp (Ctenopharyngodonidella). Journal of Agricultural & Food Chemistry, 2014, 62(26): 6212-6218.
Wang Hang, Luo Yongkang*, Huang Heping, Xu Qian. Microbial succession of grass carp (Ctenopharyngodonidellus) filets during storage at 4°C and its contribution to biogenic amines' formation. International Journal of Food Microbiology, 2014, 190:66-71. (IF 3.746, cite: 3)
Shi Jing, Luo Yongkang*, ShenHuixing, Li Zheng. Gel Properties of Surimi from Silver Carp (Hypophthalmichthysmolitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition. Journal of Aquatic Food Product Technology, 2014, 23(5): 489-497.
Lu Han, Luo Yongkang*, FengLigeng. Effects of Hydrolysates from Silver Carp (Hypophthalmichthysmolitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food & Bioprocess Technology, 2014, 7(8): 2178-2188.
Li Kaifeng, ShenHuixing, Li Bo, Wang Hang, Luo Yongkang*. Changes In Physiochemical Properties Of Water-Soluble Proteins From Crucian Carp (CarassiusAuratus) During Heat Treatment. Journal of Food Science & Technology, 2014, 51(7): 1396-1400.
Yin Xiaofei, Luo Yongkang*, Fan Hongbing, Wu Hua, FengLigeng. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodonidellus) fillets during short-term chilled storage. International Journal of Food Science & Technology, 2014, 49(6): 1449–1460.
Wang Hang, Luo Yongkang*, Yin Xiaofei, Wu Hua, BaoYulong, Hong Hui. Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodonidellus) Fillets Stored at 4 and 20 °C. Journal of Food Protection, 2014, 77 (5): 796-804.
Fan Hongbing, Luo Yongkang*, Yin Xiaofei, BaoYulong, FengLigeng. Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodonpiceus) fillets stored at 4°C. Food Chemistry, 2014, 159:20–28.
Shi Ce, Cui Jianyun, Yin Xiaofei, Luo Yongkang*, Zhou Zhongyun. Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthysmolitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 2014, 40(2): 134–139.
Hong H., Zhou Y, Wu H, Luo, Y*, &Shen, H. Lipid content and fatty acid profile of muscle, brain and eyes of seven freshwater fish: a comparative study. Journal of the American Oil Chemists' Society, 2014，91(5): 795-804.
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