Yuyao ShiCollege of Food Science and Technology Shanghai Ocean University关注立即认领分享关注立即认领分享基本信息浏览量:0职业迁徙个人简介暂无内容研究兴趣论文共 4 篇作者统计合作学者相似作者按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选时间引用量主题期刊级别合作者合作机构Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw CyclesYuyao Shi,Hongli Wang,Yao Zheng,Zehui Qiu,Xichang WangFOODS(2022)引用5浏览0WOS引用50抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响史羽瑶,郑尧,王红丽,邱泽慧,王锡昌食品科学(2022)引用0浏览0引用00Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)Mingyu Yin,Yinci Xi,Yuyao Shi,Zehui Qiu,Ryosuke Matsuoka,Hongli Wang,Changhua Xu,Ningping Tao,Long Zhang,Xichang WangFood Chemistry(2022)引用6浏览0WOS引用60Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia FilletsJiwei Jiang,Fen Zhou,Caining Xian,Yuyao Shi,Xichang WangFOODS(2021)引用6浏览0WOS引用60作者统计合作学者合作机构D-Core合作者学生导师暂无相似学者,你可以通过学者研究领域进行搜索筛选数据免责声明页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn