Peixu Cong

5 Yushan Road
Qingdao, 266003, China

Last Updated: 09/26/2026

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Found 59 publications

Oxidation patterns and stability mechanisms of marine oils revealed by oxidized triglyceride and phospholipid analysis using RPLC-Q-TOF.

Oxidation patterns and stability mechanisms of marine oils revealed by oxidized triglyceride and phospholipid analysis using RPLC-Q-TOF.

Journal: Food research international (Ottawa, Ont.)

Published: June 20, 2026

Disrupting the cardiolipin oxidation-apoptosis axis: low-temperature, high-salinity depuration extends anhydrous storage in Pacific oysters.

Disrupting the cardiolipin oxidation-apoptosis axis: low-temperature, high-salinity depuration extends anhydrous storage in Pacific oysters.

Journal: Food research international (Ottawa, Ont.)

Published: May 07, 2026

Investigating the impact of astaxanthin yogurt on gut microbiota and microbiota-mediated astaxanthin conversion using the SHIME® model.

Investigating the impact of astaxanthin yogurt on gut microbiota and microbiota-mediated astaxanthin conversion using the SHIME® model.

Journal: Food & function

Published: April 21, 2026

Elucidating the oxidation mechanism of phospholipid-based marine oils during storage: A new insight based on the analysis of oxidized phospholipids.

Elucidating the oxidation mechanism of phospholipid-based marine oils during storage: A new insight based on the analysis of oxidized phospholipids.

Journal: Food research international (Ottawa, Ont.)

Published: March 04, 2026

Investigating the molecular mechanism of plasmalogen and quality changes in Pacific oyster (Crassostrea gigas) depurated under salinity stress.

Investigating the molecular mechanism of plasmalogen and quality changes in Pacific oyster (Crassostrea gigas) depurated under salinity stress.

Journal: Food research international (Ottawa, Ont.)

Published: December 29, 2025

Insight into the mechanism of natural preservatives (rosmarinic acid and phytic acid) against quality deterioration of Pacific white shrimp through interactions with hemocyanin.

Insight into the mechanism of natural preservatives (rosmarinic acid and phytic acid) against quality deterioration of Pacific white shrimp through interactions with hemocyanin.

Journal: Food chemistry

Published: October 20, 2025

Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics.

Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics.

Journal: Food chemistry

Published: September 17, 2025

Multi-quality attributes prediction and process parameter optimization of liquid-smoked rainbow trout by different machine learning models combined with genetic algorithm.

Multi-quality attributes prediction and process parameter optimization of liquid-smoked rainbow trout by different machine learning models combined with genetic algorithm.

Journal: Food research international (Ottawa, Ont.)

Published: July 21, 2025

Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration.

Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration.

Journal: Food chemistry

Published: February 25, 2025

Promising mass spectrometry imaging: exploring microscale insights in food.

Promising mass spectrometry imaging: exploring microscale insights in food.

Journal: Critical reviews in food science and nutrition

Published: January 16, 2025

Preparation, identification and application of lipid-Maillard reaction products during the drying process of squid fillets.

Preparation, identification and application of lipid-Maillard reaction products during the drying process of squid fillets.

Journal: Food chemistry

Published: December 18, 2024

Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process.

Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process.

Journal: Food chemistry

Published: September 04, 2024

Showing 1-12 of 59

Last Updated: 09/26/2026