Shuai Zhuang

Beijing Technology and Business University — China

Agricultural and Biological Sciences · Life Sciences

18h-index1.6kcitations41works2.32yr avg
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Research Topics

Meat and Animal Product Quality(23), Aquaculture disease management and microbiota(9), Aquaculture Nutrition and Growth(8), Protein Hydrolysis and Bioactive Peptides(8), Polyamine Metabolism and Applications(8)

Publications41 total

Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation
Foods·2026Open Access
Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with Staphylococcus During Air-Drying Process
Foods·2026Open Access
Yeast application for reduction of ochratoxin A in foods: Mechanistic insights into control strategies, enhancement efficacy, and commercial potential
Trends in Food Science & Technology·2026
Effects of mold and yeast inoculation on the flavor profile of Jinhua ham
SSRN Electronic Journal·2026Open Access
Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp
Current Research in Food Science·2026Open Access
Ferric iron accessibility influenced the quality deterioration process of chill-stored grass carp flesh: A combined microbiota and metabolomic study
Food Chemistry·2025
Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing
Food Bioscience·2025· 1 cited
Actin–myosin complex dissociation initiates programmed cell death during cold storage of grass carp muscle
Food Research International·2025· 1 cited
Crosstalk between mitochondrial dysfunction and endoplasmic reticulum stress in apoptosis: Implications for grass carp flesh quality during cold storage
Food Chemistry·2025· 3 cited
Exploration of quality deterioration mechanisms of royal jelly proteins during storage by LC-MS/MS-based peptidomics
Journal of Food Composition and Analysis·2025· 2 cited
Identification of freshness and metabolite changes of royal jelly during storage using Nano-ESI-MS and UPLC-Q/TOF-MS
Journal of Food Composition and Analysis·2024· 2 cited
From texture to structure: The key role of caspase-3 on grass carp myofibrillar protein during postmortem storage
Food Bioscience·2024· 12 cited
LC-MS/MS-based peptidomics and metabolomics reveal different metabolic patterns of common spoilage bacteria in grass carp flesh
Food Bioscience·2024· 10 cited
Microbial Composition and Quality Changes in Whole Golden Pomfret ( <i>Trachinotus ovatus</i> ) During Refrigerated, Ice, and Vacuum-Packed Storage
Journal of Aquatic Food Product Technology·2024· 4 cited
Unveiling the Impact of Caspase-3 on Grass Carp Muscle Quality: A Study on Apoptosis, Texture, and Protein Integrity During Storage
SSRN Electronic Journal·2024Open Access
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
Food Chemistry·2023· 29 cited
Shelf life extension of chilled blunt snout bream fillets using coating based on chia seed gum and Oleum ocimi gratissimi
Food Bioscience·2023· 13 cited
Fluxes in Co2 and Ch4 and Influencing Factors at the Sediment-Water Interface in a Eutrophic Saline Lake
SSRN Electronic Journal·2023Open Access
Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues
Food Research International·2022· 59 citedOpen Access
Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes
Food Chemistry·2022· 69 cited
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Frequent Co-authors

Hui Hong(22), Yongkang Luo(18), Yuqing Tan(13), Longteng Zhang(8), Shiliang Jia(6), Yongkang Luo(5), Xiaochang Liu(4), Xin Xiong(4), Lin Chen(4), Jiahao Bie(4), Yan Li(3), Xiaohui Sun(3), Yan Li(3), Yiming Liu(3), Dapeng Li(3), Rui Shu(3), Yueyue Liu(3), Jun Liu(3), Xueying Zhang(3), Liping Luo(3)