The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) filletsDapeng Li, Yongkang Luo, Longteng Zhang et al.|Food Chemistry|2016Cited by 107
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approachShuai Zhuang, Yongkang Luo, Yuqing Tan et al.|Food Research International|2021Cited by 93
Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperaturesDapeng Li, Qian Li, Witoon Prinyawiwatkul et al.|International Journal of Refrigeration|2018Cited by 82
Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storageDapeng Li, Yongkang Luo, Shiliang Jia et al.|Innovative Food Science & Emerging Technologies|2017Cited by 67
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio )Dapeng Li, Yongkang Luo, Shiliang Jia et al.|Journal of Food Engineering|2017Cited by 52