Zhao Y - Search Results

1

Nitrogen removal capacity of the river network in a high nitrogen loading region.

Zhao Y, Xia Y, Ti C, Shan J, Li B, Xia L, Yan X. Zhao Y, et al. Environ Sci Technol. 2015 Feb 3;49(3):1427-35. doi: 10.1021/es504316b. Epub 2015 Jan 22. Environ Sci Technol. 2015. PMID: 25579626

2

Seasonal variation and controlling factors of anaerobic ammonium oxidation in freshwater river sediments in the Taihu Lake region of China.

Zhao Y, Xia Y, Kana TM, Wu Y, Li X, Yan X. Zhao Y, et al. Chemosphere. 2013 Nov;93(9):2124-31. doi: 10.1016/j.chemosphere.2013.07.063. Epub 2013 Aug 24. Chemosphere. 2013. PMID: 23978673

3

Influence of environmental factors on net N₂ and N₂O production in sediment of freshwater rivers.

Zhao Y, Xia Y, Li B, Yan X. Zhao Y, et al. Environ Sci Pollut Res Int. 2014;21(16):9973-82. doi: 10.1007/s11356-014-2908-6. Epub 2014 May 1. Environ Sci Pollut Res Int. 2014. PMID: 24781329

4

Nitrogen flow characteristics of solid waste in China.

Zhao Y, Zhou Q, Hidetoshi K, Luo L. Zhao Y, et al. Ecotoxicol Environ Saf. 2021 Jan 15;208:111596. doi: 10.1016/j.ecoenv.2020.111596. Epub 2020 Nov 11. Ecotoxicol Environ Saf. 2021. PMID: 33396117 Free article.

5

Trace Element Accumulation and Tissue Distribution in the Purpleback Flying Squid Sthenoteuthis oualaniensis from the Central and Southern South China Sea.

Wu YY, Shen Y, Huang H, Yang XQ, Zhao YQ, Cen JW, Qi B. Wu YY, et al. Among authors: zhao yq. Biol Trace Elem Res. 2017 Jan;175(1):214-222. doi: 10.1007/s12011-016-0751-y. Epub 2016 Jun 2. Biol Trace Elem Res. 2017. PMID: 27255926

6

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

Wang Y, Shen Y, Wu Y, Li C, Li L, Zhao Y, Hu X, Wei Y, Huang H. Wang Y, et al. Among authors: zhao y. Food Res Int. 2021 Jun;144:110365. doi: 10.1016/j.foodres.2021.110365. Epub 2021 Apr 20. Food Res Int. 2021. PMID: 34053558

7

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods.

Qi B, Yang S, Zhao Y, Wang Y, Yang X, Chen S, Wu Y, Pan C, Hu X, Li C, Wang L. Qi B, et al. Among authors: zhao y. Gels. 2022 Mar 4;8(3):162. doi: 10.3390/gels8030162. Gels. 2022. PMID: 35323275 Free PMC article.

8

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers.

Wang Y, Chen Q, Li L, Chen S, Zhao Y, Li C, Xiang H, Wu Y, Sun-Waterhouse D. Wang Y, et al. Among authors: zhao y. Compr Rev Food Sci Food Saf. 2023 Sep;22(5):3560-3601. doi: 10.1111/1541-4337.13208. Epub 2023 Jul 17. Compr Rev Food Sci Food Saf. 2023. PMID: 37458317 Review.

9

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi).

Shen Y, Wu Y, Wang Y, Li L, Li C, Zhao Y, Yang S. Shen Y, et al. Among authors: zhao y. Food Chem. 2021 Jun 30;348:129107. doi: 10.1016/j.foodchem.2021.129107. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33515949

10

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.

Zhao Y, Wang Y, Li C, Li L, Yang X, Wu Y, Chen S, Zhao Y. Zhao Y, et al. Food Res Int. 2021 Mar;141:110122. doi: 10.1016/j.foodres.2021.110122. Epub 2021 Jan 11. Food Res Int. 2021. PMID: 33641989

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