Wu Y - Search Results

1

Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses.

Chen Q, Nie S, Wu Y, Chen S, Zhao Y, Xiang H, Wang D, Li J, Wang Y. Chen Q, et al. Among authors: wu y. Food Chem. 2024 Dec 21;470:142603. doi: 10.1016/j.foodchem.2024.142603. Online ahead of print. Food Chem. 2024. PMID: 39733611

2

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: wu y. Food Chem. 2020 Apr 18;323:126839. doi: 10.1016/j.foodchem.2020.126839. Online ahead of print. Food Chem. 2020. PMID: 32334314

3

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: wu y. Food Chem. 2022 Dec 1;396:133676. doi: 10.1016/j.foodchem.2022.133676. Epub 2022 Jul 13. Food Chem. 2022. PMID: 35868287

4

In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning.

Wang C, Wu Y, Xiang H, Chen S, Zhao Y, Cai Q, Wang D, Wang Y. Wang C, et al. Among authors: wu y. Food Chem. 2024 Aug 1;448:138999. doi: 10.1016/j.foodchem.2024.138999. Epub 2024 Mar 16. Food Chem. 2024. PMID: 38522302

5

Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures.

Chen Q, Wu Y, Cao L, Zhao Y, Xiang H, Lin H, Wang Y. Chen Q, et al. Among authors: wu y. Food Chem. 2024 Dec 1;460(Pt 3):140742. doi: 10.1016/j.foodchem.2024.140742. Epub 2024 Aug 3. Food Chem. 2024. PMID: 39126953

6

Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science.

Li Y, Wu Y, Chen S, Zhao Y, Li C, Xiang H, Wang D, Wang Y. Li Y, et al. Among authors: wu y. Food Chem. 2025 Jan 15;463(Pt 3):141383. doi: 10.1016/j.foodchem.2024.141383. Epub 2024 Sep 21. Food Chem. 2025. PMID: 39342737

7

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

Chen Q, Xiang H, Zhao Y, Chen S, Cai Q, Wu Y, Wang Y. Chen Q, et al. Among authors: wu y. Food Res Int. 2023 Jul;169:112865. doi: 10.1016/j.foodres.2023.112865. Epub 2023 Apr 22. Food Res Int. 2023. PMID: 37254315

8

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: wu 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

9

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: wu y. Food Chem. 2021 Jun 30;348:129107. doi: 10.1016/j.foodchem.2021.129107. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33515949

10

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. Among authors: wu y. Food Res Int. 2021 Mar;141:110122. doi: 10.1016/j.foodres.2021.110122. Epub 2021 Jan 11. Food Res Int. 2021. PMID: 33641989

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