Xiang H - 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: xiang h. Food Chem. 2024 Dec 21;470:142603. doi: 10.1016/j.foodchem.2024.142603. Online ahead of print. Food Chem. 2024. PMID: 39733611

2

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

3

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: xiang h. Food Chem. 2024 Aug 1;448:138999. doi: 10.1016/j.foodchem.2024.138999. Epub 2024 Mar 16. Food Chem. 2024. PMID: 38522302

4

Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia.

Chen T, Li C, Huang H, Zhao Y, Xiang H, Wang D, Feng Y, Yang S, Chen S. Chen T, et al. Among authors: xiang h. Food Chem. 2024 Dec 1;460(Pt 2):140636. doi: 10.1016/j.foodchem.2024.140636. Epub 2024 Jul 28. Food Chem. 2024. PMID: 39094344

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: xiang h. 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: xiang h. 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

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

Wang Y, Nie S, Li C, Xiang H, Zhao Y, Chen S, Li L, Wu Y. Wang Y, et al. Among authors: xiang h. Foods. 2022 Mar 25;11(7):944. doi: 10.3390/foods11070944. Foods. 2022. PMID: 35407031 Free PMC article.

8

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

Wang Y, Wu Y, Li C, Zhao Y, Xiang H, Li L, Yang X, Chen S, Sun L, Qi B. Wang Y, et al. Among authors: xiang h. Front Nutr. 2022 Apr 7;9:851895. doi: 10.3389/fnut.2022.851895. eCollection 2022. Front Nutr. 2022. PMID: 35464017 Free PMC article.

9

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3.

Yang D, Li C, Li L, Chen S, Hu X, Xiang H. Yang D, et al. Among authors: xiang h. Food Chem. 2022 Sep 30;389:133019. doi: 10.1016/j.foodchem.2022.133019. Epub 2022 Apr 20. Food Chem. 2022. PMID: 35504076

10

Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage.

Xiang H, Sun S, Huang H, Hao S, Li L, Yang X, Chen S, Wei Y, Cen J, Pan C. Xiang H, et al. Food Chem. 2023 Jan 30;400:134061. doi: 10.1016/j.foodchem.2022.134061. Epub 2022 Sep 5. Food Chem. 2023. PMID: 36084591

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