Hasil Pencarian - Anzi DING

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  1. 1
    Convolutional Neural Network-Based Fish Posture Classification

    Convolutional Neural Network-Based Fish Posture Classification oleh Xin Li, Anzi Ding, Shaojie Mei, Wenjin Wu, Wenguang Hou

    Diterbitkan 2021-01-01
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  2. 2
    Pressure Difference Puffing Process of Surimi-Starch Chips

    Pressure Difference Puffing Process of Surimi-Starch Chips oleh Dandan WANG, Lan WANG, Jiangtao LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Wenfang HAN

    Diterbitkan 2022-08-01
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  3. 3
    Research Progress on Stress-Inducing Factors and Their Effects on the Live Transportation of Shrimp

    Research Progress on Stress-Inducing Factors and Their Effects on the Live Transportation of Shrimp oleh Xiaoying LUO, Xuehong LI, Shugang LI, Shang CHU, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG

    Diterbitkan 2022-12-01
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  4. 4
    Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging

    Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging oleh Xuehong LI, Xiaoying LUO, Peng FU, Xiaoyan FU, Shugang LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG

    Diterbitkan 2022-08-01
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  5. 5
    Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi

    Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi oleh Feng QUE, Tianqi GAO, Chao WANG, Guangquan XIONG, Liu SHI, Wenjin WU, Yu QIAO, Anzi DING, Xin LI, Lan WANG

    Diterbitkan 2022-03-01
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  6. 6
    Correlation between Respiratory Rate and Muscle Quality of Fresh Rainbow Trout (Oncorhynchus mykiss)

    Correlation between Respiratory Rate and Muscle Quality of Fresh Rainbow Trout (Oncorhynchus mykiss) oleh Yiwen WU, Manman ZHAO, Xiaopeng YOU, Lan WANG, Liu SHI, Anzi DING, Wenjin WU, Sheng CHEN, Weiqing SUN, Guangquan XIONG

    Diterbitkan 2023-06-01
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  7. 7
    Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

    Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage oleh Mingzhu Zhou, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding

    Diterbitkan 2022-06-01
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  8. 8
    Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

    Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization oleh Lan Wang, Wei Wang, Yiwen Wang, Guangquan Xiong, Xin Mei, Wenjing Wu, Anzi Ding, Xin Li, Yu Qiao, Li Liao

    Diterbitkan 2018-01-01
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  9. 9
    Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying

    Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying oleh Fangxue CHEN, Wenxing QIU, Lingwei SHEN, Dongsheng LI, Yu QIAO, Wenjin WU, Guangquan XIONG, Lan WANG, Anzi DING, Xin LI, Liu SHI

    Diterbitkan 2023-07-01
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  10. 10
    Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration

    Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration oleh Yuzhao Ling, Yuzhao Ling, Mingzhu Zhou, Mingzhu Zhou, Yu Qiao, Guangquan Xiong, Lingyun Wei, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding, Xin Li

    Diterbitkan 2022-07-01
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  11. 11
    In Vitro Antibacterial Mechanism of High-Voltage Electrostatic Field against <i>Acinetobacter johnsonii</i>

    In Vitro Antibacterial Mechanism of High-Voltage Electrostatic Field against <i>Acinetobacter johnsonii</i> oleh Han Huang, Tianqi Gao, Xiaoqing Qian, Wenjing Wu, Xiuzhi Fan, Liu Shi, Guangquan Xiong, Anzi Ding, Xin Li, Yu Qiao, Li Liao, Lan Wang

    Diterbitkan 2022-03-01
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  12. 12
    Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

    Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat oleh Mingzhu Zhou, Mingzhu Zhou, Gangpeng Shi, Gangpeng Shi, Yi Deng, Yi Deng, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding

    Diterbitkan 2022-12-01
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  13. 13
    Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes

    Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes oleh Gangpeng SHI, Tianqi GAO, Feng QUE, Chao WANG, Yu QIAO, Liu SHI, Wenjin WU, wei YU, Anzi DING, Xin LI, Li LIAO, Guangquan XIONG, Lan WANG

    Diterbitkan 2022-10-01
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