All Stories

  1. Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins

    Article • Food Hydrocolloids, February 2024, Elsevier

    Dr. Yongqiang Zhao

  2. Whole-genome sequencing of a protease-producing strain isolated from fermented golden pompano and molecular docking of the protease to fish proteins

    Article • Food Bioscience, February 2024, Elsevier

    Dr. Yongqiang Zhao

  3. Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

    Article • Ultrasonics Sonochemistry, November 2023, Elsevier

    Dr. Yongqiang Zhao

  4. Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation

    Article • International Journal of Food Science & Technology, August 2023, Wiley

    Dr. Yongqiang Zhao

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

    Article • Comprehensive Reviews in Food Science and Food Safety, July 2023, Wiley

    Dr. Yongqiang Zhao

  6. Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano

    Article • Food Research International, July 2023, Elsevier

    Dr. Yongqiang Zhao

  7. Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan

    Article • International Journal of Biological Macromolecules, June 2023, Elsevier

    Dr. Yongqiang Zhao

  8. Conjoint transcriptomic and proteogenomic analysis of quality formation in various Porphyra dentata harvests: Photosynthesis acts as a stressor

    Article • Food Frontiers, May 2023, Wiley

    Dr. Yongqiang Zhao

  9. Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

    Article • Fermentation, May 2023, MDPI AG

    Dr. Yongqiang Zhao

  10. Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods

    Article • Frontiers in Nutrition, May 2023, Frontiers

    Dr. Yongqiang Zhao

  11. Unraveling the antibacterial mechanism of Lactiplantibacillus plantarum MY2 cell-free supernatants against Aeromonas hydrophila ST3 and potential application in raw tuna

    Article • Food Control, March 2023, Elsevier

    Dr. Yongqiang Zhao

  12. Aquatic Products’ Quality, Processing and Preserving: Recent Developments, Trends and Advances

    Article • Applied Sciences, December 2022, MDPI AG

    Dr. Yongqiang Zhao

  13. Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

    Article • Food Research International, December 2022, Elsevier

    Dr. Yongqiang Zhao

  14. Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

    Article • Food Bioscience, December 2022, Elsevier

    Dr. Yongqiang Zhao

  15. Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis

    Article • LWT, December 2022, Elsevier

    Dr. Yongqiang Zhao

  16. UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation

    Article • Food Chemistry, December 2022, Elsevier

    Dr. Yongqiang Zhao

  17. Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)

    Article • Frontiers in Nutrition, November 2022, Frontiers

    Dr. Yongqiang Zhao

  18. Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

    Article • Frontiers in Nutrition, November 2022, Frontiers

    Dr. Yongqiang Zhao

  19. Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics

    Article • LWT, September 2022, Elsevier

    Dr. Yongqiang Zhao

  20. Antimicrobial activity and mechanism of action of oregano essential oil against Morganella psychrotolerans and potential application in tuna

    Article • LWT, August 2022, Elsevier

    Dr. Yongqiang Zhao

  21. Bioinformatic Prediction and Characterization of Proteins in Porphyra dentata by Shotgun Proteomics

    Article • Frontiers in Nutrition, July 2022, Frontiers

    Dr. Yongqiang Zhao

  22. Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)

    Article • Food Research International, July 2022, Elsevier

    Dr. Yongqiang Zhao

  23. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

    Article • Food Research International, July 2022, Elsevier

    Dr. Yongqiang Zhao

  24. Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

    Article • Frontiers in Nutrition, April 2022, Frontiers

    Dr. Yongqiang Zhao

  25. Photosynthetic Protein-Based Edible Quality Formation in Various Porphyra dentata Harvests Determined by Label-Free Proteomics Analysis

    Article • Cells, March 2022, MDPI AG

    Dr. Yongqiang Zhao

  26. Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

    Article • Foods, March 2022, MDPI AG

    Dr. Yongqiang Zhao

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

    Article • Gels, March 2022, MDPI AG

    Dr. Yongqiang Zhao

  28. Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

    Article • Journal of Food Composition and Analysis, March 2022, Elsevier

    Dr. Yongqiang Zhao

  29. Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice

    Article • LWT, February 2022, Elsevier

    Dr. Yongqiang Zhao

  30. Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus

    Article • LWT, January 2022, Elsevier

    Dr. Yongqiang Zhao

  31. Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

    Article • Current Research in Food Science, January 2022, Elsevier

    Dr. Yongqiang Zhao

  32. Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

    Article • Frontiers in Bioengineering and Biotechnology, December 2021, Frontiers

    Dr. Yongqiang Zhao

  33. Changes in microbial composition and quality characteristics of yellowfin tuna under different storage temperature

    Article • Quality Assurance and Safety of Crops & Foods, December 2021, Codon Publications

    Dr. Yongqiang Zhao

  34. Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

    Article • Food Research International, December 2021, Elsevier

    Dr. Yongqiang Zhao

  35. Salt stress improves thermotolerance and high-temperature bioethanol production of multi-stress-tolerant Pichia kudriavzevii by stimulating intracellular metabolism and inhibiting oxidative damage

    Article • Biotechnology for Biofuels, November 2021, Springer Science + Business Media

    Dr. Yongqiang Zhao

  36. Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

    Article • Food Chemistry, September 2021, Elsevier

    Dr. Yongqiang Zhao

  37. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

    Article • Food Research International, September 2021, Elsevier

    Dr. Yongqiang Zhao

  38. Novel insight into the antioxidant proteins derived from laver (Porphyra haitanensis) by proteomics analysis and protein based bioinformatics

    Article • Food Bioscience, August 2021, Elsevier

    Dr. Yongqiang Zhao

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

    Article • Food Research International, June 2021, Elsevier

    Dr. Yongqiang Zhao

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

    Article • Food Chemistry, June 2021, Elsevier

    Dr. Yongqiang Zhao

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

    Article • Food Research International, March 2021, Elsevier

    Dr. Yongqiang Zhao

  42. Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage

    Article • CyTA - Journal of Food, January 2021, Taylor & Francis

    Dr. Yongqiang Zhao

  43. Modeling quality changes in Pacific white shrimp ( Litopenaeus vannamei ) during storage: Comparison of the Arrhenius model and Random Forest model

    Article • Journal of Food Processing and Preservation, November 2020, Hindawi Publishing Corporation

    Dr. Yongqiang Zhao

  44. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

    Article • Food Chemistry, September 2020, Elsevier

    Dr. Yongqiang Zhao

  45. Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer

    Article • Frontiers in Microbiology, August 2020, Frontiers

    Dr. Yongqiang Zhao

  46. Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

    Article • Journal of Food Processing and Preservation, December 2019, Hindawi Publishing Corporation

    Dr. Yongqiang Zhao

  47. Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice

    Article • Ozone Science and Engineering, November 2019, Taylor & Francis

    Dr. Yongqiang Zhao

  48. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

    Article • Food Chemistry, October 2019, Elsevier

    Dr. Yongqiang Zhao

  49. Effect of inorganic salt stress on the thermotolerance and ethanol production at high temperature of Pichia kudriavzevii

    Article • Annals of Microbiology, April 2018, Springer Science + Business Media

    Dr. Yongqiang Zhao

  50. Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

    Article • Journal of Aquatic Food Product Technology, March 2018, Taylor & Francis

    Dr. Yongqiang Zhao

  51. Changes in apoptosis factors and activation of caspase-3 in tilapia muscle during storage

    Article • International Journal of Food Properties, January 2018, Taylor & Francis

    Dr. Yongqiang Zhao

  52. Efficient production of high-molecular-weight hyaluronic acid with a two-stage fermentation

    Article • RSC Advances, January 2018, Royal Society of Chemistry

    Dr. Yongqiang Zhao

  53. Lipid oxidation and fatty acid composition in salt-dried yellow croaker (Pseudosciaena polyactis) during processing

    Article • Journal of Ocean University of China, August 2017, Springer Science + Business Media

    Dr. Yongqiang Zhao

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

    Article • Biological Trace Element Research, June 2016, Springer Science + Business Media

    Dr. Yongqiang Zhao

  55. Study on biogenic amines in various dry salted fish consumed in China

    Article • Journal of Ocean University of China, May 2016, Springer Science + Business Media

    Dr. Yongqiang Zhao

  56. Chemical, Microbiological, Color and Textural Changes in Nile Tilapia

    Article • Journal of Food Processing and Preservation, April 2016, Wiley

    Dr. Yongqiang Zhao

  57. Content Variations of ATP-Related Compounds and Quality Assessment of Tilapia Fillets during Iced Storage

    Article • Advanced Materials Research, December 2014, Trans Tech Publications

    Dr. Yongqiang Zhao

  58. Lipid Oxidation during Processing of Traditional Salting Fish of White Chinese Croaker(Argyrosomus amoyensis)

    Article • Advanced Materials Research, December 2014, Trans Tech Publications

    Dr. Yongqiang Zhao

  59. Study on Extractiing of Heme from Tilapias Blood by Enzymatic Method

    Article • Advanced Materials Research, June 2014, Trans Tech Publications

    Dr. Yongqiang Zhao

  60. Analysis and Evaluation of Nutrient Composition of the Factory Farming Jade Perch

    Article • Advanced Materials Research, January 2014, Trans Tech Publications

    Dr. Yongqiang Zhao

  61. Comparison of the Effect of Sterilization Pretreatment Using Four Different Bacteriostatic Agents on the Quality of <i>Penaeus vannamei</i>

    Article • Advanced Materials Research, January 2014, Trans Tech Publications

    Dr. Yongqiang Zhao

  62. Study on Synthesis and Characterization of a Fluorescence Probe and its Application for Determination of Superoxide Anion Radical

    Article • Advanced Materials Research, November 2011, Trans Tech Publications

    Dr. Yongqiang Zhao