马路凯｜仲恺农业工程学院｜学者主页

2026

基于电子鼻和GC-MS分析不同干燥方式香蕉果干的风味品质差异及判别预测模型建立

陈尊旭，肖雯丽，梁浩斌，康晶玲，马路凯，钟玉鸣，肖更生，王琴，刘袆帆

《现代食品科技》

DOI

2026

High-pressure homogenization promotes pectin release and structural remodeling for stabilizing whole-fruit Gonggan juice

Dongjie� Liu, Zhen Liu, Yuting Wang, Yi Chen, Lukai Ma, Gengsheng Xiao, Qin Wang

LWT

DOI

2026

Unraveling the metabolic basis of irradiation-induced flavonoid and flavor remodeling in Citri Grandis Exocarpium

Ruijing Liu, Lukai Ma, Bifeng Lan, Gengsheng Xiao, Qianqian Wang, Fang Wang, Dongjie� Liu

Food Chemistry

DOI

2026

Carbon dots from tuna stick water doped with phenolic acids: Structural, optical, and physicochemical properties with enhanced antioxidant and antimicrobial activities

Arunachalasivamani Ponnusamy, Krisana Nilsuwan, Yu Fu, Lukai Ma, Bin Zhang, Soottawat Benjakul

Food Chemistry

DOI

2026

Modulation of aroma in Gonggan cloudy juice by high-pressure homogenization

Dongjie� Liu, Zhen Liu, Yi Chen, Xi Xie, Yuting Wang, Feng Wang, Lukai Ma, Gengsheng Xiao, Qin Wang

LWT

DOI

2026

From internal degradation to quality deterioration: Lipid peroxidation-induced protein changes in sea bass (Lateolabrax japonicus) during storage revealed by multi-omics

Xinyang LI, Xiaoguo Ying, Bin Zhang, Shanggui Deng, Gengsheng Xiao, Yujuan Xu, Soottawat Benjakul, Xiuzhu Yu, Lukai Ma

Food Chemistry

DOI

2026

Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performance

Yi Han, Linlin Li, Lukai Ma, Jingyuan Su, Yang Zhao, Jian Zhang, Yanxia An

Food Chemistry

DOI

2026

Development and application of resveratrol-encapsulated nanostructured lipid carriers for mulberry juice fortification

MA Lukai, Zijian Li, Guoqin Liu, Gengshen Xiao, Linlin Li, Shuo Wan

Food Chemistry

DOI

2026

Green and efficient extraction of fish oil: Quality optimization based on a deep eutectic solvent method

Xiaoguo Ying, Chenyang Zhao, Bin Zhang, Chuandong Fang, Shanggui Deng, Lukai Ma

Grain & Oil Science and Technology

DOI

2026

Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass (Lateolabrax japonicus)

Yuxiang Wang, Chenyang Zhao, Jixiang Zhang, Xiaoguo Ying, Shanggui Deng, Lukai Ma

Foods

DOI

2026

Bilayer films comprising chitosan-gelatin blend film loaded with turmeric peel-derived carbon dot and polylactic acid film as active packaging for refrigerated Asian hard clams

Arunachalasivamani Ponnusamy, Suriya Palamae, Thummanoon Prodpran, Jun Tae Kim, Bin Zhang, Lukai Ma, Yu Fu, Soottawat Benjakul

Journal of Agriculture and Food Research

DOI

2026

Low-temperature plasma sterilization for preserving mango powder during storage: Physicochemical, microbial, and flavor characteristic analyses

Lukai Ma, Zijian Li, Kewei Lin, X. Zhang, Yujuan Xu, Gengsheng Xiao, Bo Zou

Food Quality and Safety

DOI

2026

Analysis of the effects of different protease types on volatile compounds and oxidative properties of blackthroat seaperch ( Doederleinia berycoides ) liver oil

Jixiang Zhang, Feifan Wu, Chenyang Zhao, Xiaoguo Ying, Shanggui Deng, Wenxuan Chen, Алессандра Гуиди, MA Lukai

Food Science of Animal Products

DOI

2026

Proteomics of Tribute citrus turbid juice and characteristic analysis of cloudy proteins

WANG Feng, LIU Zhen, MA Lukai, WANG Qin, Xiao GengSheng, Dongjie� Liu

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2025

低温等离子体处理4℃贮藏过程中金鲳鱼粗脂肪风味表征及分析

潘佳宇，张吉祥，赵晨阳，王钰翔，应晓国，伍思惠，马路凯

《食品安全质量检测学报》

DOI

2025

鳀鱼鱼油微胶囊的制备及表征

潘佳宇，张吉祥，赵晨阳，王钰翔，应晓国，马路凯，施佩影，秦政炫

《食品安全质量检测学报》

DOI

2025

纳米结构脂质载体的结构、制备、表征及应用

李梓健，肖更生，李林静，毕先洪，李文骏，马路凯

《食品研究与开发》

2025

气相色谱-离子迁移谱法与电子鼻联用对金鲳鱼粗脂肪特征挥发性化合物表征及分析

王钰翔，张吉祥，赵晨阳，潘佳宇，吴非凡，叶锦明，应晓国，邓尚贵，马路凯

《食品安全质量检测学报》

DOI

2025

Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC‐MS and lipidomics

Feifan Wu, Kewei Lin, Jixiang Zhang, Xinyang Li, Xiaoguo Ying, Shanggui Deng, Alessandra Guidi, Gengsheng Xiao, Feng Wang, Lukai Ma

Grain & Oil Science and Technology

DOI

2025

Development of dimeric aptamers for highly specific recognition of patulin and a label-free fluorescence aptasensor with a thioflavin T probe

Haijun Pan, Lukai Ma, Dongjie� Liu, Qin Wang, Ruijing Liu, Feng Wang

Food Chemistry

DOI

2025

Sustainable recovery of phospholipid-enriched polar lipids from scallop processing wastes for multifunctional application

Weiwei Cheng, Jiangxiang Wang, Xinyang Li, Lukai Ma, Sohail R. Khan, Yufeng Chen, Zhigang Ke, Xuxia Zhou, Yuting Ding, Shulai Liu

Food Chemistry

DOI

2025

Edible beeswax-flaxseed oil nanostructured lipid carriers for improved β-sitosterol bioaccessibility: structural advantages and controlled release in dynamic digestion

Lukai Ma, Zijian Li, Linjing Li, Linjing Li, Xianhong Bi, Gengsheng Xiao, Linlin Li, Linlin Li

Food Chemistry

DOI

2025

Lipidomics analysis of lipid composition and differences across different tissues in golden pomfret (Trachinotus ovatus): Exploring the potential of utilizing aquatic by-products in processing

Jixiang Zhang, Xiaoguo Ying, Jinming Ye, Shanggui Deng, Soottawat Benjakul, Lukai Ma

LWT

DOI

2025

Elemental composition, physicochemical properties, and calcium bioavailability of calcined gill powders from Asian seabass and catfish

Umesh Patil, Suriya Palamae, Krisana Nilsuwan, Pornsatit Sookchoo, Prabjeet Singh, Lukai Ma, Bin Zhang, Soottawat Benjakul

Food Chemistry X

DOI

2025

Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder

Kewei Lin, Qiaomei Shen, Dongjie� Liu, Lukai Ma, Feng Wang, Gengsheng Xiao

Food Chemistry X

DOI

2025

Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage

Xinyang Li, Taiyu Li, Jixiang Zhang, Xiaoguo Ying, Shanggui Deng, Gengsheng Xiao, Soottawat Benjakul, Charles Stephen Brennan, Lukai Ma

Food Chemistry

DOI

2025

Impact of intestinal components on muscle quality deterioration in red shrimp (Solenocera crassicornis) during cold storage

Feng Wang, Soottawat Benjakul, Zhiyu Liu, Lukai Ma, Bin Zhang

Food Chemistry

DOI

2025

Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage

Suriya Palamae, Umesh Patil, Jirakrit Saetang, Matsapume Detcharoen, Watcharapol Suyapoh, Lukai Ma, Bin Zhang, Soottawat Benjakul

Food Control

DOI

2025

Molecular dynamics simulation revealing the interactions between toxic aldehydes and starch: A case study of malondialdehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in starch-based food during frying

Feng Wang, Xianhong Bi, Yun Cui, Kewei Lin, Charles Stephen Brennan, Soottawat Benjakul, Gengsheng Xiao, Lukai Ma

Food Chemistry

DOI

2025

Fabrication of a Chitosan–Gelatin/Polylactic Acid Bilayer Active Film Loaded with Tannic Acid for Enhancing Shelf-Life of Refrigerated Baby Clams

Arunachalasivamani Ponnusamy, Suriya Palamae, Thummanoon Prodpran, Jun Tae Kim, Bin Zhang, Lukai Ma, Soottawat Benjakul

Foods

DOI

2025

Comparative aptamer screening for patulin and the development of sensitive colorimetric assay for fruit juice analysis

Haijun Pan, Ruijing Liu, Dongjie� Liu, Lukai Ma, Qin Wang, Gengsheng Xiao, Feng Wang

Microchimica Acta

DOI

2025

Synergistic Effects of Selected Nonthermal Technologies Combined with Soursop Leaf Extract on the Quality and Shelf Life of Refrigerated Pacific White Shrimp

Abubakar Saleh Ahmad, Thanasak Sae‐leaw, Yadong Zhao, Lukai Ma, Bin Zhang, Hui Hong, Soottawat Benjakul

Foods

DOI

2025

Development of whole wheat functional cookies fortified with natural iron-rich hemeproteins from asian seabass gills: Nutritional, textural, and sensory properties

Umesh Patil, Mallikarjun Chanchi Prashanthkumar, Kartik Sharma, Shivraj Hariram Nile, Bin Zhang, Lukai Ma, Soottawat Benjakul

Food Bioscience

DOI

2025

Application of Rosa roxburghii Tratt. extraction in improving gel properties and flavour of hairtail ( Trichiurus lepturus) surimi

Jixiang Zhang, Lin Yu, Xinyang Li, Feifan Wu, Taiyu Li, Chenyang Zhao, Islam Shafiul, Xiaoguo Ying, Shanggui Deng, Charles Stephen Brennan, Soottawat Benjakul, Zhengxuan Qin, Lukai Ma

Food Science of Animal Products

DOI

2025

Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate

Kartik Sharma, Mallikarjun Chanchi Prashanthkumar, Umesh Patil, Lukai Ma, Soottawat Benjakul

Journal of Agriculture and Food Research

DOI

2025

The contamination of Alternaria alternata alters the compounds in cherry fruit during cold storage

Feng Wang, Dongjie� Liu, Ruijing Liu, Qin Wang, Gengsheng Xiao, Lukai Ma

Postharvest Biology and Technology

DOI

2024

贡柑皮多甲氧基黄酮的提取优化及其油脂抗氧化稳定性研究

张桐，肖更生，刘东杰，马路凯

《食品安全质量检测学报》

2024

Combined effects of pulsed electric field and soursop leaf extract treatment and modified atmosphere packaging on melanosis inhibition and shelf-life elongation of Pacific white shrimp during refrigerated storage

Abubakar Saleh Ahmad, Bin Zhang, Hui Hong, Lukai Ma, Soottawat Benjakul

Innovative Food Science & Emerging Technologies

DOI

2024

Sous vide and chitooligosaccharide-catechin conjugate for inactivation of Vibrio parahaemolyticus and Shewanella algae in refrigerated Asian green mussel

Suriya Palamae, Ajay Mittal, Jirakrit Saetang, Natchaphol Buamard, Lukai Ma, Bin Zhang, Soottawat Benjakul

Food Control

DOI

2024

Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: A case study of golden pomfret (Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose

Jixiang Zhang, Feifan Wu, Yusufu Kasato, Shanggui Deng, Charles Stephen Brennan, Soottawat Benjakul, Xiaoguo Ying, Beilei Xu, Lukai Ma

LWT

DOI

2024

Effects of low-temperature plasma, microwave and 60Co γ-irradiation treatments on the flavor characteristics of lychee whole fruit powder

Jun Li, Dongjie� Liu, Tong Zhang, Feng Wang, Charles Stephen Brennan, Gengsheng Xiao, Lukai Ma

LWT

DOI

2024

Exploring the potential of cold plasma in Optimising quality and boosting antioxidant defence in fresh-cut bamboo shoots

Zhuhui Liu, Tong Zhang, Haoyu Zhou, Gengsheng Xiao, Wen Qin, Shuxiang Liu, Dongjie� Liu, Lukai Ma

International Journal of Food Science & Technology

DOI

2024

60Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

Dongjie� Liu, Zhen Liu, Bifeng Lan, Lukai Ma, Hua Huang, Gengsheng Xiao, Qin Wang, Feng Wang

International Journal of Food Science & Technology

DOI

2024

Combined effect of prior pulsed electric field, dechlorophyllized soursop leaf extract and vacuum impregnation on melanosis inhibition and shelf-life extension of refrigerated Pacific white shrimp

Abubakar Saleh Ahmad, Thanasak Sae‐leaw, Lukai Ma, Bin Zhang, Soottawat Benjakul

Food Control

DOI

2024

Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder

Feng Wang, Kewei Lin, Qiaomei Shen, Dongjie� Liu, Gengsheng Xiao, Lukai Ma

Food Chemistry

DOI

2024

Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)

Xiaoguo Ying, Xinyang Li, Lukai Ma, Feng Wang, Gengsheng Xiao, Soottawat Benjakul, Dongjie� Liu

International Journal of Food Science & Technology

DOI

2024

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Xiaoguo Ying, Taiyu Li, Shanggui Deng, Charles Stephen Brennan, Soottawat Benjakul, Huifan Liu, Feng Wang, Xi Xie, Dongjie� Liu, Jun Li, Gengsheng Xiao, Lukai Ma

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan

Dongjie� Liu, Qiaomei Shen, Kewei Lin, Feng Wang, Zhibin Bu, Jian Peng, Charles Stephen Brennan, Soottawat Benjakul, Gengsheng Xiao, Lukai Ma

Food Research International

DOI

2024

Evaluation of the Immune Response of Patulin by Proteomics

Feng Wang, Lukai Ma, Qin Wang, Bruce D. Hammock, Gengsheng Xiao, Ruijing Liu

Biosensors

DOI

2024

Effects of 60Co γ-irradiation treatment on the diversity of fungal microflora in blueberries during cold storage

Feng Wang, Chengdu Miao, Peiming Ye, Lukai Ma, Qin Wang, Dongjie� Liu, Gengsheng Xiao

Journal of Berry Research

DOI

2024

Phenolic amides (avenanthramides) in oats – an update review

Xi Xie, Miaoyan Lin, Gengsheng Xiao, Huifan Liu, Feng Wang, Dongjie� Liu, Lukai Ma, Qin Wang, Zhiyong Li

Bioengineered

DOI

2024

Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability

Bharathipriya Rajasekaran, Avtar Kaur Singh, Krisana Nilsuwan, Lukai Ma, Rasool Abdul Nazeer, Soottawat Benjakul

RSC Advances

DOI

2023

金柚柚皮多甲氧基黄酮化合物的提取分离及其油脂抗氧化稳定性

张雅欣，马路凯，吴晖，成坚，刘袆帆

《现代食品科技》

2023

带鱼鱼油的提取及理化特性研究

李邰宇，阎莹莹，应晓国，伍俏佳，马路凯，胡艺

《浙江海洋大学学报(自然科学版)》

2023

大黄鱼油提取工艺优化及品质分析

赵腾飞，贺苏，王道飞，李晚成，应晓国，马路凯，邓尚贵

《湖北农业科学》

2023

Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

Feng Wang, Yun Cui, Dongjie� Liu, Charles Stephen Brennan, Soottawat Benjakul, Weiwei Cheng, Gengsheng Xiao, Lukai Ma

Grain & Oil Science and Technology

DOI

2023

Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Yongjin Wang, Yi-hao Su, Q. Shehzad, Le Yu, Ailing Tian, Shihao Wang, Lu-Kai Ma, Li-Li Zheng, Lirong Xu

Food Chemistry: X

DOI

2023

Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp ( Harpiosquilla raphidea ) during the iced storage

Mallikarjun Chanchi Prashanthkumar, Wattana Temdee, Watcharapol Suyapoh, Peerapon Sornying, Suriya Palamae, Umesh Patil, Lukai Ma, Soottawat Benjakul

International Journal of Food Science & Technology

DOI

2023

Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking

Mohamed Tagrida, Suriya Palamae, Jirakrit Saetang, Lukai Ma, Hui Hong, Soottawat Benjakul

Foods

DOI

2023

Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Dongjie� Liu, Ningjing Zhou, Chiara Sanmartin, Xiaoguo Ying, Charles Stephen Brennan, Gengsheng Xiao, Lukai Ma, Linlin Li

Journal of Food Biochemistry

DOI

2022

水产油脂的加工及营养、安全研究进展

马路凯，廖梓瑜，张倩玮，刘袆帆，肖更生，刘国琴，程威威，张宾

《中国油脂》

2022

车厘子核油的制备及品质分析

崔芸，黄逸彤，李文骏，钟雅琦，张依曼，毛国兴，刘袆帆，马路凯，罗宏炼

《中国油脂》

2022

超声诱导发芽过程柚子籽油品质的变化规律

马路凯，崔芸，刘芯如，柳建良，肖更生，陈海光，刘袆帆，利新红

《中国油脂》

2022

植物油中不饱和醛作为特征氧化指标的适用性

马路凯，崔芸，刘漩，刘袆帆，陈海光，程威威，李琳琳，刘国琴，朱立学

《中国食品学报》

2022

贡柑籽油的提取及理化性质研究

余元善，郑自奋，张桐，毛国兴，伍俏佳，胡益波，王锋，马路凯

《食品安全质量检测学报》

2022

黄粉虫油理化性质及营养特性的研究

郑自奋，崔芸，林勇，刘勇，刘袆帆，肖更生，余元善，马路凯

《食品安全质量检测学报》

2022

油炸食品中丙烯酰胺的生成、毒性及检测方法的研究进展

罗至钧，张倩玮，林晓冰，李琳琳，程威威，肖更生，刘袆帆，马路凯

《食品安全质量检测学报》

2022

抗氧化剂浸泡前处理对冻藏期大黄鱼脂质氧化的影响

赵腾飞，应晓国，邓尚贵，马路凯，刘国琴

《食品安全质量检测学报》

2022

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, S. Benjakul, Geng-Sheng Xiao, Xiao-Guo Ying, Yu-Hong Zhang, Lu-Kai Ma

Food Chemistry: X

DOI

2022

Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical α,β-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods.

Lu-Kai Ma, Yun-Ping Cui, Feng Wang, Hui-Fan Liu, Weiwei Cheng, Lianxin Peng, Charles Brennan, S. Benjakul, Geng-Sheng Xiao

Food Chemistry

DOI

2022

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Weicong Pan, Soottawat Benjakul, Chiara Sanmartin, Алессандра Гуиди, Xiaoguo Ying, Lukai Ma, Xudong Weng, Jin Yu, Shanggui Deng

Fishes

DOI

2021

鹰嘴桃仁油的品质及挥发性成分研究

马路凯，崔芸，毛国兴，陈海光，刘袆帆，丘苑新，柳建良，彭镰心

《中国油脂》

2021

蛋白核小球藻-解脂酵母共生体系油脂合成机制的研究

庄姗姗，李素芬，钟玉鸣，成坚，王琴，肖更生，马路凯，刘袆帆

《食品安全质量检测学报》

DOI

2021

鹰嘴桃桃仁油的成分测定及其感官评价

丘苑新，何娣，李存港，袁海儒，马路凯

《食品安全质量检测学报》

DOI

2021

亚临界丁烷萃取柚籽油的工艺研究及其营养评价

丘苑新，何娣，马路凯，朱凯祺

《粮食与油脂》

2021

大黄鱼鱼油的制备及其理化性质

赵腾飞，应晓国，张宾，邓尚贵，马路凯，朱立学，程威威，彭镰心

《中国油脂》

DOI

2021

番木瓜籽油的营养特性及稳定性

毛国兴，何秋璇，刘国琴，程威威，沈思强，马路凯，刘袆帆

《中国油脂》

DOI

2021

Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying.

Lu-Kai Ma, Qiuxuan He, Yuanxin Qiu, Hui-Fan Liu, Ji-Hong Wu, Guo-Qin Liu, C. Brennan, M. Brennan, Lixue Zhu

Food Chemistry

DOI

2021

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker ( Larimichthys crocea )

Teng-Fei Zhao, Bu-Lei Sheng, Xiao-Guo Ying, C. Sanmartin, S. Benjakul, Lu-Kai Ma, Geng-Sheng Xiao, Guo-Qin Liu

International Journal of Food Science & Technology

DOI

2021

Sesame oil inhibits the formation of glycidyl ester during deodorization

Li-Peng Han, Jiahui Li, Shu-Jie Wang, Weiwei Cheng, Lu-Kai Ma, Guo-Qin Liu, Dong-Xue Han, Li Niu

International Journal of Food Properties

DOI

2021

Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Li-Peng Han, Jiahui Li, Shu-Jie Wang, Weiwei Cheng, Lu-Kai Ma, Guo-Qin Liu, Dong-Xue Han, Li Niu

Journal of food processing and preservation

DOI

2021

Effects of methyl cellulose and soybean protein isolate coating on oil content and chemical hazards of Chinese fried dough cakes.

Li-Peng Han, Ye He, Shu-Jie Wang, Weiwei Cheng, Lu-Kai Ma, Guo-Qin Liu, Dong-Xue Han, Li Niu

Journal of Food Protection

DOI

2021

Effects of methyl cellulose based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Li-Peng Han, Ye He, Shu-Jie Wang, Weiwei Cheng, Lu-Kai Ma, Guo-Qin Liu, Dong-Xue Han, Li Niu

DOI

2021

Effect of the extract from custard apple ( Annona squamosa ) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings

Oladipupo Odunayo Olatunde, Khursheed Ahmad Shiekh, Lukai Ma, Xiaoguo Ying, Bin Zhang, Soottawat Benjakul

International Journal of Food Science & Technology

DOI

2020

金柚柚子籽油的制备及理化性质研究

刘袆帆，刘芯如，黄妙如，王琴，马路凯

《中国油脂》

2020

The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators.

Lu-Kai Ma, Guo-Qin Liu, Weiwei Cheng, Xin-Qi Liu, C. Brennan, M. Brennan, Hui-Fan Liu, Qin Wang

Food Chemistry

DOI

2020

Correction: Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.

Lu-Kai Ma, Guo-Qin Liu, Weiwei Cheng, Xin-Qi Liu, Hui-Fan Liu, Qin Wang

Food & Function

DOI

2020

The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils.

Li-Peng Han, Jiahui Li, Shu-Jie Wang, Weiwei Cheng, Lu-Kai Ma, Guo-Qin Liu, Dong-Xue Han, Li Niu

The Journal of the Science of Food and Agriculture

DOI

2020

4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in vegetable oil: potential health concern

Guo-Qin Liu, Lu-Kai Ma

DOI

2020

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Lu-Kai Ma, Guo-Qin Liu, Weiwei Cheng, Xin-Qi Liu, Hui-Fan Liu, Qin Wang, Guo-feng Mao, Xintong Cai, C. Brennan, M. Brennan

DOI

2019

植物油中丙二醛、4-羟基-2-己烯醛和4-羟基-2-壬烯醛的热响应机制研究

马路凯

《华南理工大学》

2019

The distribution of 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal in different vegetable oils and their formation from fatty acid methyl esters

Lu-Kai Ma, Guo-Qin Liu, Weiwei Cheng, Xin-Qi Liu

International Journal of Food Science & Technology

DOI

2019

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Lu-Kai Ma, Guo-Qin Liu, Huan Zhang, Xin-Qi Liu

International Journal of Food Science & Technology

DOI

2019

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

Lu-Kai Ma, Guo-Qin Liu, Xin-Qi Liu

European Journal of Lipid Science and Technology

DOI

2019

Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.

Lu-Kai Ma, Guo-Qin Liu, Weiwei Cheng, Xin-Qi Liu, Hui-Fan Liu, Qin Wang

Food & Function

DOI

2018

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

Lu-Kai Ma, Guo-Qin Liu, Xin-Qi Liu

International Journal of Food Science & Technology

DOI

2017

Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography.

Lu-Kai Ma, Guo-Qin Liu

Journal of Agricultural and Food Chemistry

DOI

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Carbon dots from tuna stick water doped with phenolic acids: Structural, optical, and physicochemical properties with enhanced antioxidant and antimicrobial activities

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Green and efficient extraction of fish oil: Quality optimization based on a deep eutectic solvent method

Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass (Lateolabrax japonicus)

Bilayer films comprising chitosan-gelatin blend film loaded with turmeric peel-derived carbon dot and polylactic acid film as active packaging for refrigerated Asian hard clams

Low-temperature plasma sterilization for preserving mango powder during storage: Physicochemical, microbial, and flavor characteristic analyses

Analysis of the effects of different protease types on volatile compounds and oxidative properties of blackthroat seaperch ( Doederleinia berycoides ) liver oil

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Sustainable recovery of phospholipid-enriched polar lipids from scallop processing wastes for multifunctional application

Edible beeswax-flaxseed oil nanostructured lipid carriers for improved β-sitosterol bioaccessibility: structural advantages and controlled release in dynamic digestion

Lipidomics analysis of lipid composition and differences across different tissues in golden pomfret (Trachinotus ovatus): Exploring the potential of utilizing aquatic by-products in processing

Elemental composition, physicochemical properties, and calcium bioavailability of calcined gill powders from Asian seabass and catfish

Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder

Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage

Impact of intestinal components on muscle quality deterioration in red shrimp (Solenocera crassicornis) during cold storage

Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage

Molecular dynamics simulation revealing the interactions between toxic aldehydes and starch: A case study of malondialdehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in starch-based food during frying

Fabrication of a Chitosan–Gelatin/Polylactic Acid Bilayer Active Film Loaded with Tannic Acid for Enhancing Shelf-Life of Refrigerated Baby Clams

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Synergistic Effects of Selected Nonthermal Technologies Combined with Soursop Leaf Extract on the Quality and Shelf Life of Refrigerated Pacific White Shrimp

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贡柑皮多甲氧基黄酮的提取优化及其油脂抗氧化稳定性研究

Combined effects of pulsed electric field and soursop leaf extract treatment and modified atmosphere packaging on melanosis inhibition and shelf-life elongation of Pacific white shrimp during refrigerated storage

Sous vide and chitooligosaccharide-catechin conjugate for inactivation of Vibrio parahaemolyticus and Shewanella algae in refrigerated Asian green mussel

Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: A case study of golden pomfret (Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose

Effects of low-temperature plasma, microwave and 60Co γ-irradiation treatments on the flavor characteristics of lychee whole fruit powder

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60Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

Combined effect of prior pulsed electric field, dechlorophyllized soursop leaf extract and vacuum impregnation on melanosis inhibition and shelf-life extension of refrigerated Pacific white shrimp

Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder

Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan

Evaluation of the Immune Response of Patulin by Proteomics

Effects of 60Co γ-irradiation treatment on the diversity of fungal microflora in blueberries during cold storage

Phenolic amides (avenanthramides) in oats – an update review

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

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Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking

Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

水产油脂的加工及营养、安全研究进展

车厘子核油的制备及品质分析

超声诱导发芽过程柚子籽油品质的变化规律

植物油中不饱和醛作为特征氧化指标的适用性

贡柑籽油的提取及理化性质研究

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油炸食品中丙烯酰胺的生成、毒性及检测方法的研究进展

抗氧化剂浸泡前处理对冻藏期大黄鱼脂质氧化的影响

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Fast and sensitive UHPLC-QqQ-MS/MS method for simultaneous determination of typical α,β-unsaturated aldehydes and malondialdehyde in various vegetable oils and oil-based foods.

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

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番木瓜籽油的营养特性及稳定性

Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying.