Yu Song

State Key Laboratory Of Marine Food Processing & Safety Control
Qingdao, 266404, China

Last Updated: 09/26/2026

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Found 32 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

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

Inflammatory responsive hydrogels incorporated with bevacizumab-loaded infinite coordination nanopolymers for accelerating cartilage repair.

Inflammatory responsive hydrogels incorporated with bevacizumab-loaded infinite coordination nanopolymers for accelerating cartilage repair.

Journal: Journal of colloid and interface science

Published: May 29, 2025

Effects of apoptosis on quality changes of Larimichthys crocea postmortem storage with emphasis on cytochrome c-mediated lipid deterioration.

Effects of apoptosis on quality changes of Larimichthys crocea postmortem storage with emphasis on cytochrome c-mediated lipid deterioration.

Journal: Food research international (Ottawa, Ont.)

Published: March 30, 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

Low temperature, high salinity depuration enhances Pacific oyster (Crassostrea gigas) lipid nutrition during anhydrous living-preservation: Lipidomic insights based on RPLC-Q-TOF-MS/MS.

Low temperature, high salinity depuration enhances Pacific oyster (Crassostrea gigas) lipid nutrition during anhydrous living-preservation: Lipidomic insights based on RPLC-Q-TOF-MS/MS.

Journal: Food chemistry

Published: January 11, 2025

The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage.

The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage.

Journal: Food chemistry

Published: December 19, 2024

Showing 1-12 of 32

Last Updated: 09/26/2026