Zhao Y - Search Results

1

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

Wang H, Wu Y, Xiang H, Sun-Waterhouse D, Zhao Y, Chen S, Li L, Wang Y. Wang H, et al. Among authors: zhao y. Food Chem. 2022 Dec 1;396:133676. doi: 10.1016/j.foodchem.2022.133676. Epub 2022 Jul 13. Food Chem. 2022. PMID: 35868287

2

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

Wang Y, Li C, Li L, Yang X, Chen S, Wu Y, Zhao Y, Wang J, Wei Y, Yang D. Wang Y, et al. Among authors: zhao y. Food Chem. 2019 Oct 30;296:132-141. doi: 10.1016/j.foodchem.2019.05.043. Epub 2019 May 8. Food Chem. 2019. PMID: 31202297

3

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

Wang Y, Li C, Zhao Y, Li L, Yang X, Wu Y, Chen S, Cen J, Yang S, Yang D. Wang Y, et al. Among authors: zhao y. Food Chem. 2020 Apr 18;323:126839. doi: 10.1016/j.foodchem.2020.126839. Online ahead of print. Food Chem. 2020. PMID: 32334314

4

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

Li C, Li C, Li L, Yang X, Chen S, Qi B, Zhao Y. Li C, et al. Among authors: zhao y. Front Microbiol. 2020 Aug 11;11:1934. doi: 10.3389/fmicb.2020.01934. eCollection 2020. Front Microbiol. 2020. PMID: 32849481 Free PMC article.

5

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

Shen Y, Wu Y, Wang Y, Li L, Li C, Zhao Y, Yang S. Shen Y, et al. Among authors: zhao y. Food Chem. 2021 Jun 30;348:129107. doi: 10.1016/j.foodchem.2021.129107. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33515949

6

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

Zhao Y, Wang Y, Li C, Li L, Yang X, Wu Y, Chen S, Zhao Y. Zhao Y, et al. Food Res Int. 2021 Mar;141:110122. doi: 10.1016/j.foodres.2021.110122. Epub 2021 Jan 11. Food Res Int. 2021. PMID: 33641989

7

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.

Li R, Sun Z, Zhao Y, Li L, Yang X, Cen J, Chen S, Li C, Wang Y. Li R, et al. Among authors: zhao y. Food Chem. 2021 Sep 15;356:129737. doi: 10.1016/j.foodchem.2021.129737. Epub 2021 Mar 31. Food Chem. 2021. PMID: 33836358

8

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

Wang Y, Shen Y, Wu Y, Li C, Li L, Zhao Y, Hu X, Wei Y, Huang H. Wang Y, et al. Among authors: zhao y. Food Res Int. 2021 Jun;144:110365. doi: 10.1016/j.foodres.2021.110365. Epub 2021 Apr 20. Food Res Int. 2021. PMID: 34053558

9

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

Li C, Zhao Y, Wang Y, Li L, Yang X, Chen S, Zhao Y, Zhou W. Li C, et al. Among authors: zhao y. Food Res Int. 2021 Sep;147:110476. doi: 10.1016/j.foodres.2021.110476. Epub 2021 May 31. Food Res Int. 2021. PMID: 34399472

10

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

Li C, Liu Q, Wang Y, Yang X, Chen S, Zhao Y, Wu Y, Li L. Li C, et al. Among authors: zhao y. Biotechnol Biofuels. 2021 Nov 25;14(1):222. doi: 10.1186/s13068-021-02071-0. Biotechnol Biofuels. 2021. PMID: 34823567 Free PMC article.

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