高瑞昌.Transcriptome analysis provides insight into deltamethrin-induced fat accumulation in 3T3-L1 adip....PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY

高瑞昌.方便乌鳢鱼头汤喷雾干燥工艺优化及品质评价.南方水产科学

高瑞昌.Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential.JOURNAL OF FOOD QUALITY

高瑞昌.Production, bioactive properties, and potential applications of fish protein hydrolysates: Develo....Trends in Food Science and Technology

高瑞昌.Genome sequencing of cold-adapted Planococcus bacterium isolated from traditional shrimp paste an....JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

高瑞昌.Enhanced physical properties of reduced-salt surimi gels from Amur sturgeon (Acipenser schrenckii....Journal of Food Processing and Preservation

高瑞昌.Optimization of removal of off-odor in mullet (Channa Argus) head soup by yeast using response su....JOURNAL OF FOOD PROCESSING AND PRESERVATION

高瑞昌.Recent Progress in Understanding the Interaction Mechanism between Polyphenols and Myofibrillar P....Shipin Kexue/Food Science

高瑞昌.Screening of a Planococcus bacterium producing a cold-adapted protease and its application in low....Journal of Food Processing and Preservation

高瑞昌.Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LP....FOOD SCIENCE AND HUMAN WELLNESS

高瑞昌.Preservation of sturgeon using a photodynamic non-thermal technology mediated by curcumin disinfe....FOOD BIOSCIENCE

高瑞昌.Characterization of chondroitin sulfates isolated from large hybrid sturgeon cartilage and their ....Food Chemistry

高瑞昌.Honeybee products: An updated review of neurological actions.Trends in Food Science and Technology

高瑞昌.Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperat....JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

高瑞昌.Sturgeon hydrolysates alleviate DSS-induced colon colitis in mice by modulating NF-?B, MAPK, and ....Food and Function

高瑞昌.The Effect of Sous Vide on the Cold Storage Quality of Sturgeon Fish Steak.Journal of Chinese Institute of Food Science and Technology