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Ruoyi Hao

Sewanee: The University of the South

5

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36

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Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

2021 Trends in Food Science and Technology
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Development of essential oil-emulsion based coating and its preservative effects on common carp

2021 Lwt - Food Science and Technology
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Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems.

2020 Journal of the Science of Food and Agriculture
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Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

2020 Food Chemistry
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Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

2019 Lwt - Food Science and Technology
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