| Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera Y Tan, SKC Chang, Y Zhang Food chemistry 214, 259-268, 2017 | 287 | 2017 |
| Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin Y Tan, SKC Chang Food Chemistry 242, 147-155, 2018 | 152 | 2018 |
| Digestive enzyme inhibition activity of the phenolic substances in selected fruits, vegetables and tea as compared to black legumes Y Tan, SKC Chang Journal of functional foods 38, 644-655, 2017 | 73 | 2017 |
| Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp … Y Li, Y Lei, Y Tan, J Zhang, H Hong, Y Luo Food chemistry 370, 130924, 2022 | 64 | 2022 |
| Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage Y Liu, L Zhang, S Gao, Y Bao, Y Tan, Y Luo, X Li, H Hong Food Chemistry 370, 131079, 2022 | 62 | 2022 |
| Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach S Zhuang, Y Tan, H Hong, D Li, L Zhang, Y Luo Food Research International 152, 110926, 2022 | 52 | 2022 |
| Sturgeon, caviar, and caviar substitutes: From production, gastronomy, nutrition, and quality change to trade and commercial mimicry S Tavakoli, Y Luo, JM Regenstein, E Daneshvar, A Bhatnagar, Y Tan, ... Reviews in Fisheries Science & Aquaculture 29 (4), 753-768, 2021 | 44 | 2021 |
| Quercetin ameliorates insulin resistance and restores gut microbiome in mice on high-fat diets Y Tan, CC Tam, M Rolston, P Alves, L Chen, S Meng, H Hong, ... Antioxidants 10 (8), 1251, 2021 | 41 | 2021 |
| Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking S Meng, Y Tan, S Chang, J Li, S Maleki, N Puppala Food chemistry 302, 125186, 2020 | 41 | 2020 |
| Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties S Tavakoli, H Hong, K Wang, Q Yang, HH Gahruie, S Zhuang, Y Li, ... Algal Research 60, 102493, 2021 | 37 | 2021 |
| Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis X Li, C Feng, H Hong, Y Zhang, Z Luo, Q Wang, Y Luo, Y Tan Food Bioscience 48, 101737, 2022 | 36 | 2022 |
| Comparing the kinetics of the hydrolysis of by-product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases Y Tan, SKC Chang, S Meng Lwt 111, 809-820, 2019 | 34 | 2019 |
| Asian carp: A threat to American lakes, a feast on Chinese tables D Li, W Prinyawiwatkul, Y Tan, Y Luo, H Hong Comprehensive Reviews in Food Science and Food Safety 20 (3), 2968-2990, 2021 | 33 | 2021 |
| Asian carp, an alternative material for surimi production: Progress and future M Yingchutrakul, N Wasinnitiwong, S Benjakul, A Singh, Y Zheng, ... Foods 11 (9), 1318, 2022 | 31 | 2022 |
| Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage S Tavakoli, E Mubango, L Tian, YB ŃDri, Y Tan, H Hong, Y Luo Food Chemistry 402, 134203, 2023 | 29 | 2023 |
| Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review L Zhang, Q Li, Y Bao, Y Tan, R Lametsch, H Hong, Y Luo Critical reviews in food science and nutrition 64 (6), 1572-1591, 2024 | 27 | 2024 |
| Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products Y Tan, H Gao, SKC Chang, PJ Bechtel, BSM Mahmoud Food chemistry 272, 133-140, 2019 | 26 | 2019 |
| Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage Q Yu, J Liu, Y Liu, Y Zheng, R Pi, E Mubango, Y Tan, Y Luo, H Hong Food Research International 161, 111880, 2022 | 25 | 2022 |
| Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality … S Zhuang, Y Liu, S Gao, Y Tan, H Hong, Y Luo Food Chemistry 403, 134309, 2023 | 24 | 2023 |
| Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins Y Liu, L Zhang, S Gao, Y Zheng, Y Tan, Y Luo, X Li, H Hong Food Research International 151, 110869, 2022 | 19 | 2022 |
