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, Na Qin, Longteng Zhang 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
Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storageChunli Kong, Huiyi Wang, Dapeng Li et al.|Food Chemistry|2016Cited by 60