Fang Yang

State Key Laboratory of Food Science and Technology,
School of Food Science and Technology,
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Jiangnan University

BIOGRAPHY

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PUBLICATIONS

Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

Food chemistry Apr, 2015 | Pubmed ID: 25442591

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum.

Food chemistry Sep, 2016 | Pubmed ID: 27080883

Protective role of berberine and Coptischinensis extract on T2MD rats and associated islet Rin‑5f cells.

Molecular medicine reports Nov, 2017 | Pubmed ID: 28901416

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.

Food chemistry Mar, 2018 | Pubmed ID: 29037708

Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.

Food chemistry Oct, 2018 | Pubmed ID: 29751895

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.

Food research international (Ottawa, Ont.) 09, 2018 | Pubmed ID: 30007719

Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures.

Food research international (Ottawa, Ont.) 09, 2018 | Pubmed ID: 30007741

Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage.

Food chemistry Apr, 2019 | Pubmed ID: 30583396

Mitochondrial metabolism is inhibited by the HIF1α-MYC-PGC-1β axis in BRAF V600E thyroid cancer.

The FEBS journal Apr, 2019 | Pubmed ID: 30768848

Recent advances in quality retention of non-frozen fish and fishery products: A review.

Critical reviews in food science and nutrition Mar, 2019 | Pubmed ID: 30924360

INSTITUTIONS

Jiangnan University

North China University of Science and Technology

JOVE ARTICLES

Preparation of High-Quality Fermented Fish Product

Fang Yang^*,1,

Lu-Lu Zhu^*,1,

Yu-Duan Diao¹,

Pei Gao¹,

Da-Wei Yu¹,

Pei-Pei Yu¹,

Qi-Xing Jiang¹,

Yan-Shun Xu¹,

Wen-Shui Xia¹,

Xiao-Bei Zhan²

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University,

²The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University

Biochemistry

Establishing a Silicosis Rat Model via Exposure of Whole-Body to Respirable Silica

Fuyu Jin¹,

Yaqian Li¹,

Tian Li¹,

Xinyu Yang¹,

Wenchen Cai¹,

Shifeng Li¹,

Xuemin Gao¹,

Fang Yang¹,

Hong Xu¹,

Heliang Liu¹

¹Hebei Key Laboratory for Organ Fibrosis Research, School of Public Health, North China University of Science and Technology

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