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Kinetics of lipopeptides production of tilapia processing byproduct fermentation by Bacillus natto NT-6 in solid state
FENG Tao, ZHANG Ning, SUN Lijun, WANG Yaling, HONG Pengzhi, LIAO Jianmeng, DENG Qi, YE Riying, WU Jinhong, CHEN Kangjian
2017, 41(6):817-826. DOI:10.11964/jfc.20161010585
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Separation of phospholipids and fish oil from fishery by-products followed by lipidomics study
CUI Yiwei, LI Shiyan, WANG Jue, SONG Gongshuai, WANG Yang, DAI Zhiyuan, SHEN Qing
2017, 41(6):827-835. DOI:10.11964/jfc.20170310748
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Isolation and characterization of paramyosin from abalone (Haliotis discus hannai)
YOU Yinchuan, ZHANG Lingjing, YAN Longjie, WENG Ling, LIU Guangming, CAO Minjie
2017, 41(6):836-844. DOI:10.11964/jfc.20160810521
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Purification and enzymatic properties of TMAOase from muscles of Sepia esculenta
JIN Yang, XUE Zhangzhi, ZHANG Hongchao, SONG Zhenggui, ZHU Renyi, BU Tingting, LI Hesheng
2017, 41(6):845-853. DOI:10.11964/jfc.20161210642
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Extraction of agar from Gracilaria lemaneiformis based on microwave method and its physico-chemical properties
WANG Lianjie, SHEN Zhaopeng, MU Huimin, CUI Xin, JIANG Xiaolu
2017, 41(6):854-860. DOI:10.11964/jfc.20170310771
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Spoilage phenotypic characterization and identification of Aeromonas isolated from spoiled Larimichthys crocea
GE Yangyang, ZHU Junli, LIU Li, REN Yijing
2017, 41(6):861-869. DOI:10.11964/jfc.20160510398
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Study on the immunoreactivity of mannose-parvalbumin conjugate
YANG Ruqing, ZHAO Yongjuan, ZHANG Lingjing, XIE Zewei, LIU Guangming, CAO Minjie
2017, 41(6):870-876. DOI:10.11964/jfc.20160710498
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Effects of high hydrostatic pressure on protein and microstructure of Litopenaeus vannamei
LIU Shucheng, DENG Qianlin, HUANG Wanyou, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming
2017, 41(6):877-887. DOI:10.11964/jfc.20170110674
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Effects of post-harvest handling on rigor of the Patinopecten yessoensis adductors
TIAN Yuanyong, LIU Jinyang, LIU Huihui, ZHANG Long, LIU Junrong
2017, 41(6):888-895. DOI:10.11964/jfc.20170110683
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Volatile flavor compounds fingerprints during fish fermentation at different salt concentrations
YUAN Shukun, LI Ruoyun, WU Zufang, BAI Zhengze, WENG Peifang
2017, 41(6):896-906. DOI:10.11964/jfc.20161210666
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Comparison of flavor compounds in meat and head of Litopenaeus vannamei
YUN Sanyue, QIU Weiqiang, JIANG Chenyu, CHEN Shunsheng, YU Xiaoliang, DAI Huanhuan
2017, 41(6):907-918. DOI:10.11964/jfc.20170410820
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Preparation of peptone by ultrasonic-assisted enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) by-products
ZHAO Peicheng, TANG Lianxiang, YUAN Jian, CHEN Yifang, WANG Qiujuan, DING Yuting, LIU Shulai
2017, 41(6):919-927. DOI:10.11964/jfc.20161210637
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Comparison of the digestibility of abalone (Haliotis discus hannai) produced by four different processing treatments
WAN Chujun, YOU Yinchuan, WENG Ling, ZHANG Lingjing, LIU Guangming, CAO Minjie
2017, 41(6):928-936. DOI:10.11964/jfc.20161010574
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Effects of mycosporine-like amino acids from Porphyra haitanensis on skin photoaging
YING Rui, ZHANG Zhaohui, DUAN Xiaoshan, ZHAO Tengfei, LIU Ao, LI Bafang
2017, 41(6):937-943. DOI:10.11964/jfc.20161110609
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Protective effects of Spanish mackerel (Scomberomorous niphonius) skin peptides against D-Gal-induced liver damage in rats
ZHANG Yu, PENG Xinyan, HUANG Pingping, ZHANG Cuiyun, ZHANG Leyi
2017, 41(6):944-951. DOI:10.11964/jfc.20170210721
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Study on antioxidant enzymes and exopolysaccharides of lactic acid bacteria separated from salt-dried fish products
CAI Qiuxing, WU Yanyan, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Yueqi
2017, 41(6):952-961. DOI:10.11964/jfc.20170310746
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Methodology of the preparation of enzymatic hydrolysates with antioxidant activity of skipjack tuna (Katsuwonus pelamis) swim bladder protein
XIANG Zemin, QIU Xiaoting, LOU Yongjiang, YAN Xiaojun
2017, 41(6):962-970. DOI:10.11964/jfc.20170110687
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Effects of cooking and storage on the volatile compounds of Litopenaeus vannamei
DUAN Xiuxia, SHI Wenzheng, WANG Zhihe, WANG Xichang, JIANG Min
2017, 41(6):971-983. DOI:10.11964/jfc.20170310751
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Research progress of characteristic volatile compounds of fish sauce
JIANG Jinjin, LIANG Lanlan, LIN Wanling, LIN Jinying
2017, 41(6):984-992. DOI:10.11964/jfc.20170310765
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Journal Introduction