Shouchun D. Liu

Guangdong Key Laboratory Of Aquatic Products Processing And Safety
Zhanjiang, 524088, China

Last Updated: 09/26/2026

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Found 14 publications

Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia-soybean dual-protein sufu.

Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia-soybean dual-protein sufu.

Journal: Food research international (Ottawa, Ont.)

Published: April 22, 2026

Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds.

Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds.

Journal: Food chemistry

Published: December 02, 2025

Screening of umami peptides from shrimp juice based on molecular docking and kinetic modeling, and investigation of their interaction mechanisms with T1R1/T1R3 receptors.

Screening of umami peptides from shrimp juice based on molecular docking and kinetic modeling, and investigation of their interaction mechanisms with T1R1/T1R3 receptors.

Journal: Food chemistry

Published: December 01, 2025

Impact of Slaughter-Induced Stress on Biochemical Deterioration and Flavor Stability of Greater Amberjack (Seriola dumerili) Fillets During Iced Storage.

Impact of Slaughter-Induced Stress on Biochemical Deterioration and Flavor Stability of Greater Amberjack (Seriola dumerili) Fillets During Iced Storage.

Journal: Journal of food science

Published: September 11, 2025

Study on the quality of low salt tilapia fish sauce by dual enzyme hydrolysis combined with multi-strain rapid fermentation.

Study on the quality of low salt tilapia fish sauce by dual enzyme hydrolysis combined with multi-strain rapid fermentation.

Journal: Food chemistry

Published: July 15, 2025

A case of thoracic aortic aneurysm after coronary artery bypass grafting was treated with integrative branch stent combined with extracorporeal fenestration technique and internal branch technique

A case of thoracic aortic aneurysm after coronary artery bypass grafting was treated with integrative branch stent combined with extracorporeal fenestration technique and internal branch technique

Journal: Zhonghua xin xue guan bing za zhi

Published: June 18, 2025

One case of acute Stanford B aortic dissection complicated with vagus right subclavian artery treated with integrated branching stent combined with periscope technique

One case of acute Stanford B aortic dissection complicated with vagus right subclavian artery treated with integrated branching stent combined with periscope technique

Journal: Zhonghua xin xue guan bing za zhi

Published: February 18, 2025

Study on quality characteristics, shelf-life prediction and frying mass transfer of breaded tilapia nuggets.

Study on quality characteristics, shelf-life prediction and frying mass transfer of breaded tilapia nuggets.

Journal: Heliyon

Published: June 30, 2024

Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing.

Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing.

Journal: Food chemistry

Published: March 24, 2024

The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia.

The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia.

Journal: Foods (Basel, Switzerland)

Published: March 12, 2024

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.

Journal: Food chemistry: X

Published: January 04, 2024

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.

Journal: Foods (Basel, Switzerland)

Published: December 19, 2023

Showing 1-12 of 14

Last Updated: 09/26/2026