Caiyue Shi

机构：Kyushu University

发表论文 8 篇 · 总被引 180 次 · h-index 6

代表论文

• Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates (2020 · LWT · 被引 79)
• Effects of age and dietary soybean oil level on eggshell quality, bone strength and blood biochemistry in laying hens (2014 · British Poultry Science · 被引 38)
• Occurrence of Heterocyclic Amines in Commercial Fast‐Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds (2018 · Journal of Food Science · 被引 28)
• Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate (2019 · CyTA - Journal of Food · 被引 12)
• Impact of Peptide Transport and Memory Function in the Brain (2024 · Nutrients · 被引 11)
• Adiponectin-Receptor Agonistic Dipeptide Tyr–Pro Stimulates the Acetylcholine Nervous System in NE-4C Cells (2024 · Journal of Agricultural and Food Chemistry · 被引 9)