Analysis the Changes of Flavor Profile of Squid Tentacles during the Baking Process Based on Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue by Dan XU, Yunyun CHEN, Hongli SHEN, Xia FAN, Xiaojun ZHANG, Shanggui DENG

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Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process by Yi XU, Yuwu BAI, Yuying ZHAO, Chao YANG, Shanggui DENG, Yuanpei GAO

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Reutilization of squid (Dosidicus gigas) rinsing solution by cold atmospheric Plasma: Enhancement of properties and flavor of surimi gel by Guancheng Lv, Zijian Huang, Yuanpei Gao, Jing Yang, Shanggui Deng, Pinglin Cao

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Antibacterial and antibiofilm activity of peptide PvGBP2 against pathogenic bacteria that contaminate Auricularia auricular culture bags by Shen Yang, Zijin Yuan, Jude Juventus Aweya, Shanggui Deng, Wuyin Weng, Yueling Zhang, Guangming Liu

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Hypoglycemic mechanism of Tegillarca granosa polysaccharides on type 2 diabetic mice by altering gut microbiota and regulating the PI3K-akt signaling pathwaye by Qihong Jiang, Lin Chen, Rui Wang, Yin Chen, Shanggui Deng, Guoxin Shen, Shulai Liu, Xingwei Xiang

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Application of Rosa roxburghii Tratt. extraction in improving gel properties and flavour of hairtail (Trichiurus lepturus) surimi by Jixiang Zhang, Lin Yu, Xinyang Li, Feifan Wu, Taiyu Li, Chenyang Zhao, Islam Shafiul, Xiaoguo Ying, Shanggui Deng, Charles Brennan, Soottawat Benjakul, Zhengxuan Qin, Lukai Ma

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