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Hu Xiao

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Publication

Featured researches published by Hu Xiao.

Archive | 2014

Pinctada martensii meat antioxidant peptide sequence with antioxidant activity and application of Pinctada martensii meat antioxidant peptide sequence

Wu Yanyan; Li Laihao; Yang Xianqing; Wang Jing; Hu Xiao; Zhao Yongqiang; Lin Wanling; Yang Shaoling

Archive | 2014

Processing method of canned adult sturgeon head

Hao Shuxian; Zhou Wanjun; Li Laihao; Yang Xianqing; Lin Wanling; Wei Ya; Huang Hui; Cen Jianwei; Zhao Yongqiang; Qi Bo; Hu Xiao; Wu Yanyan; Deng Jianchao; Yang Shaoling; Ma Haixia

Archive | 2013

Method for rapidly pickling fish by mixed fermentation of microorganisms

Wu Yanyan; Li Laihao; Yang Xianqing; You Gang; Hu Xiao; Huang Hui; Cen Jianwei; Ma Haixia; Zhou Wanjun; Deng Jianchao

Archive | 2014

Method for preparing tilapia oxidation-resisting zinc element combined peptide

Hu Xiao; Li Laihao; Yang Xianqing; Chen Shengjun; Wu Yanyan; Hao Shuxian; Lin Wanling; Ma Haixia

Archive | 2017

High-efficient safe and environmental-friendly method for extracting schizochytrium Limacinum grease

Rong Hui; Yang Xianqing; Li Laihao; Chen Shengjun; Deng Jianchao; Hu Xiao; Qi Bo; Ma Haixia; Wu Bingbing

Archive | 2017

Pearl oyster meat antioxidative peptide modified by site-specific mutagenesis and molecular modification technologies and construction and preparation methods thereof

Wu Yanyan; Ma Yongkai; Li Laihao; Yang Xianqing; Chen Shengjun; Lin Wanling; Hu Xiao; Hao Shuxian; Yang Shaoling; Rong Hui; Deng Jianchao

Archive | 2017

Ice for food partial freezing fresh keeping

Hao Shuxian; Yuan Xiaomin; Li Laihao; Yang Xianqing; Huang Hui; Lin Wanling; Cen Jianwei; Wei Ya; Wu Yanyan; Zhao Yongqiang; Yang Shaoling; Qi Bo; Hu Xiao; Deng Jianchao

Archive | 2017

Preparation method of frozen crisped grass carp fillets, capable of improving freezing flavor, and soaking fluid for preparation method

Lin Wanling; Ding Mo; Li Laihao; Yang Xianqing; Wang Jinxu; Hu Xiao; Wu Yanyan; Huang Hui; Hao Shuxian

Archive | 2017

Processing method of partially frozen beer weever prepared food

Wu Yanyan; Zhu Xiaojing; Li Laihao; Yang Xianqing; Lin Wanling; Zhao Yongqiang; Chen Shengjun; Deng Jianchao; Hu Xiao; Qi Bo; Ma Haixia; Huang Hui; Rong Hui

Archive | 2017

Processing method of rapidly pickling fishes by virtue of compound salting agent

Wu Yanyan; Zhao Zhixia; Li Laihao; Yang Xianqing; Lin Wanling; Chen Shengjun; Hu Xiao; Hao Shuxian; Yang Shaoling; Rong Hui; Zhai Honglei

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Collaboration

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Yang Xianqing

Ocean University of China

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Li Laihao

Shanghai Ocean University

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Wu Yanyan

Chinese Academy of Fishery Sciences

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Lin Wanling

South China University of Technology

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Deng Jianchao

Guangdong Ocean University

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Huang Hui

Chinese Academy of Fishery Sciences

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Qi Bo

Chinese Academy of Fishery Sciences

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Chen Shengjun

Chinese Academy of Fishery Sciences

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Hao Shuxian

Chinese Academy of Fishery Sciences

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Cen Jianwei

Chinese Academy of Fishery Sciences

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