Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
2021 · Food Research International · 126 citations
https://doi.org/10.1016/j.foodres.2021.110122
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Xianqing Yang
Sanya University(CN)
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Xianqing Yang is an academic researcher from Sanya University. The author has contributed to research in topics: Meat and Animal Product Quality & Protein Hydrolysis and Bioactive Peptides & Legal and Regulatory Analysis. The author has an h-index of 34, co-authored 167 publications.
ORCID: 0000-0002-5523-9903Papers by this author
worksInsight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities
2022 · Food Chemistry X · 50 citations
https://doi.org/10.1016/j.fochx.2022.100518
Efficient biodegradation of malachite green by a newly isolated <i>Klebsiella pneumoniae</i> strain WA‐1
2019 · Environmental Progress & Sustainable Energy · 20 citations
https://doi.org/10.1002/ep.13346
Superelastic alloy based electrical interconnects for highly stretchable electronics
2022 · npj Flexible Electronics · 16 citations
https://doi.org/10.1038/s41528-022-00142-2
Purification and characteristics of serine protease from the head of pacific white shrimp
2012 · Food Science and Biotechnology · 8 citations
https://doi.org/10.1007/s10068-012-0147-5
Stable epidermal electronic device with strain isolation induced by in situ Joule heating
2021 · Microsystems & Nanoengineering · 8 citations
https://doi.org/10.1038/s41378-021-00282-x
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