Yongqiang Zhao

机构：Ministry of Agriculture, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Hainan Tropical Ocean University

发表论文 19 篇 · 总被引 160 次 · h-index 6

代表论文

• Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia (2024 · Food Chemistry · 被引 35)
• Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks (2023 · Food Chemistry · 被引 34)
• Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus (2024 · Food Chemistry · 被引 30)
• Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking (2024 · Journal of Food Composition and Analysis · 被引 20)
• Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis (2025 · Food Chemistry · 被引 14)
• Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage (2016 · Journal of Nutrition & Food Sciences · 被引 8)