Shi W - Search Results

1

Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system.

Zheng Y, Zhang L, Qiu Z, Yu Z, Shi W, Wang X. Zheng Y, et al. Among authors: shi w. Food Chem. 2022 Dec 1;396:133710. doi: 10.1016/j.foodchem.2022.133710. Epub 2022 Jul 14. Food Chem. 2022. PMID: 35872498

2

Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi.

Zhang H, Zhu Y, Chen S, Xu C, Yu Y, Wang X, Shi W. Zhang H, et al. Among authors: shi w. Food Sci Nutr. 2018 Oct 10;6(8):2079-2091. doi: 10.1002/fsn3.763. eCollection 2018 Nov. Food Sci Nutr. 2018. PMID: 30510709 Free PMC article.

3

Effect of extraction methods on the preparation of electrospun/electrosprayed microstructures of tilapia skin collagen.

Bi C, Li X, Xin Q, Han W, Shi C, Guo R, Shi W, Qiao R, Wang X, Zhong J. Bi C, et al. Among authors: shi c, shi w. J Biosci Bioeng. 2019 Aug;128(2):234-240. doi: 10.1016/j.jbiosc.2019.02.004. Epub 2019 Mar 2. J Biosci Bioeng. 2019. PMID: 30833145

4

Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei).

Xu N, Shi W, Wang X, Wang Z. Xu N, et al. Among authors: shi w. Food Sci Nutr. 2018 Dec 4;7(2):645-655. doi: 10.1002/fsn3.901. eCollection 2019 Feb. Food Sci Nutr. 2018. PMID: 30847143 Free PMC article.

5

The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor.

Song J, Wang H, Wu X, Wang X, Shi W. Song J, et al. Among authors: shi w. J Food Biochem. 2019 Oct;43(10):e12743. doi: 10.1111/jfbc.12743. Epub 2018 Dec 11. J Food Biochem. 2019. PMID: 31608469

6

Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage.

Zhang JJ, Wang XC, Shi WZ. Zhang JJ, et al. J Food Biochem. 2019 Oct;43(10):e12852. doi: 10.1111/jfbc.12852. Epub 2019 May 6. J Food Biochem. 2019. PMID: 31608472

7

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus.

Shi S, Wang X, Wu X, Shi W. Shi S, et al. Among authors: shi w. Food Sci Nutr. 2020 Jan 14;8(2):1115-1124. doi: 10.1002/fsn3.1398. eCollection 2020 Feb. Food Sci Nutr. 2020. PMID: 32148820 Free PMC article.

8

Incorporation of lysozyme into cellulose nanocrystals stabilized β-chitosan nanoparticles with enhanced antibacterial activity.

Zhang H, Feng M, Chen S, Shi W, Wang X. Zhang H, et al. Among authors: shi w. Carbohydr Polym. 2020 May 15;236:115974. doi: 10.1016/j.carbpol.2020.115974. Epub 2020 Feb 11. Carbohydr Polym. 2020. PMID: 32172828

9

Quality evaluation of living and postmortem Chinese mitten crabs (Eriocheir sinensis).

Wang Y, Zhu Y, Shi W, Wang X. Wang Y, et al. Among authors: shi w. Food Sci Nutr. 2020 Apr 17;8(5):2327-2340. doi: 10.1002/fsn3.1519. eCollection 2020 May. Food Sci Nutr. 2020. PMID: 32405390 Free PMC article.

10

Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus).

Tu L, Wu X, Wang X, Shi W. Tu L, et al. Among authors: shi w. J Food Biochem. 2020 Sep;44(9):e13345. doi: 10.1111/jfbc.13345. Epub 2020 Jul 6. J Food Biochem. 2020. PMID: 32627848

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