Yan-Shun Xu State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Biography Publications Institution JoVE Articles Yan-Shun Xu has not added a biography. If you are Yan-Shun Xu and would like to personalize this page please email our Author Liaison for assistance. Publications Inhibition of Microbial Spoilage of Grass Carp (Ctenopharyngodon Idellus) Fillets with a Chitosan-based Coating During Refrigerated Storage International Journal of Food Microbiology. Nov, 2018 | Pubmed ID: 30031352 Phospholipid Molecular Species Composition of Chinese Traditional Low-salt Fermented Fish Inoculated with Different Starter Cultures Food Research International (Ottawa, Ont.). 09, 2018 | Pubmed ID: 30007741 Dynamics and Diversity of Microbial Community Succession During Fermentation of Suan Yu, a Chinese Traditional Fermented Fish, Determined by High Throughput Sequencing Food Research International (Ottawa, Ont.). 09, 2018 | Pubmed ID: 30007719 Synergistic Action of Cathepsin B, L, D and Calpain in Disassembly and Degradation of Myofibrillar Protein of Grass Carp Food Research International (Ottawa, Ont.). 07, 2018 | Pubmed ID: 29803474 The Contribution of Autochthonous Microflora on Free Fatty Acids Release and Flavor Development in Low-salt Fermented Fish Food Chemistry. Aug, 2018 | Pubmed ID: 29606447 A Comparison of Endogenous and Microbial Proteolytic Activities During Fast Fermentation of Silver Carp Inoculated with Lactobacillus Plantarum Food Chemistry. Sep, 2016 | Pubmed ID: 27080883 Aggregation and Structural Changes of Silver Carp Actomyosin As Affected by Mild Acidification with D-gluconic Acid δ-lactone Food Chemistry. Sep, 2012 | Pubmed ID: 23107720 Preparation of High-Quality Fermented Fish Product Fang Yang*1, Lu-Lu Zhu*1, Yu-Duan Diao1, Pei Gao1, Da-Wei Yu1, Pei-Pei Yu1, Qi-Xing Jiang1, Yan-Shun Xu1, Wen-Shui Xia1, Xiao-Bei Zhan2 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University JoVE 60265 Biochemistry
Preparation of High-Quality Fermented Fish Product Fang Yang*1, Lu-Lu Zhu*1, Yu-Duan Diao1, Pei Gao1, Da-Wei Yu1, Pei-Pei Yu1, Qi-Xing Jiang1, Yan-Shun Xu1, Wen-Shui Xia1, Xiao-Bei Zhan2 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University JoVE 60265 Biochemistry