Xiao P. Hu

Key Laboratory Of Aquatic Product Processing, National R&D Center For Aquatic Product Processing
Guangzhou, 510300, China

Last Updated: 09/26/2026

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Found 21 publications

Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures.

Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures.

Journal: Foods (Basel, Switzerland)

Published: July 01, 2026

A new bioactive 6-substituted 2H-pyran-2-one from marine fungus Trichoderma atroviride LL2021-13.

A new bioactive 6-substituted 2H-pyran-2-one from marine fungus Trichoderma atroviride LL2021-13.

Journal: Natural product research

Published: November 18, 2025

Effects of Functional Foods and Dietary Bioactives on Human Health.

Effects of Functional Foods and Dietary Bioactives on Human Health.

Journal: Molecules (Basel, Switzerland)

Published: October 29, 2025

Development and Characterization of Eugenol-Loaded Pectin/Soy Protein Isolate/Curcumin Films for Grass Carp Packaging Application.

Development and Characterization of Eugenol-Loaded Pectin/Soy Protein Isolate/Curcumin Films for Grass Carp Packaging Application.

Journal: Journal of food science

Published: September 24, 2025

Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity.

Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity.

Journal: Food chemistry

Published: June 06, 2025

Performance Characterization and Antibacterial Activity of a Composite Hydrogel Composed of Oxidized κ-Carrageenan, Acrylamide, and Silver-Based Metal-Organic Frameworks.

Performance Characterization and Antibacterial Activity of a Composite Hydrogel Composed of Oxidized κ-Carrageenan, Acrylamide, and Silver-Based Metal-Organic Frameworks.

Journal: Gels (Basel, Switzerland)

Published: April 25, 2025

Metabolomic and enzymatic markers reveal critical air exposure threshold for Crassostrea hongkongensis quality.

Metabolomic and enzymatic markers reveal critical air exposure threshold for Crassostrea hongkongensis quality.

Journal: Food research international (Ottawa, Ont.)

Published: August 15, 2024

Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells.

Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells.

Journal: Food research international (Ottawa, Ont.)

Published: May 20, 2024

Editorial: Food-derived bioactive peptides: preparation, identification, and structure-activity relationship.

Editorial: Food-derived bioactive peptides: preparation, identification, and structure-activity relationship.

Journal: Frontiers in nutrition

Published: April 05, 2024

Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects.

Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects.

Journal: Food research international (Ottawa, Ont.)

Published: July 08, 2022

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods.

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods.

Journal: Gels (Basel, Switzerland)

Published: January 28, 2022

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3.

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3.

Journal: Food chemistry

Published: December 09, 2021

Showing 1-12 of 21

Last Updated: 09/26/2026