Yan-Shun Xu

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid δ-lactone.

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

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.

Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp.

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

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

Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage.