Shumin Yi
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Explore the profile of Shumin Yi including associated specialties, affiliations and a list of published articles.
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46
Citations
220
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Recent Articles
21.
Yi S, Liu X, Huo Y, Li X, Tang Y, Li J
J Sci Food Agric
. 2023 Feb;
103(9):4458-4469.
PMID: 36823492
Background: The rinsing process in the production of surimi can cause the loss of some important nutrients. To investigate the differences in nutritional properties between rinsed surimi (RS) and unrinsed...
22.
Luan J, Wang L, Yang J, Li X, Wang J, Cui F, et al.
Food Funct
. 2022 Dec;
14(1):160-170.
PMID: 36477011
We identified novel antioxidant peptides from Pacific saury (). Enzymatic hydrolysates were isolated, purified, and identified by ultrafiltration, gel chromatography, reverse phase high-performance liquid chromatography (RP-HPLC), and matrix-assisted laser desorption/ionization-time...
23.
Wang Z, Ma R, Jia Z, Lin P, Zhao Z, Wang W, et al.
Front Nutr
. 2022 Nov;
9:1046945.
PMID: 36330132
A monolayer Caco-2 cell model was established to explore the effects of sea bass sausage digestive juice containing phosphate on calcium ion transport. Differential proteins of Caco-2 cells treated with...
24.
Li H, Wang L, Wang J, Li X, Li J, Cui F, et al.
Food Chem
. 2022 Oct;
404(Pt A):134530.
PMID: 36223669
Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing...
25.
Li H, Wang Y, Zhang J, Li X, Wang J, Yi S, et al.
Food Chem
. 2022 Sep;
402:134325.
PMID: 36174352
Electronic nose (E-nose), electronic tongue (E-tongue) and colorimeter combined with data fusion strategy and different machine learning algorithms (artificial neural network, ANN; extreme gradient boosting, XGBoost; random forest regression, RFR;...
26.
Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, et al.
Crit Rev Food Sci Nutr
. 2022 Sep;
64(8):2276-2288.
PMID: 36102134
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is...
27.
Wang Y, Tang X, Luan J, Zhu W, Xu Y, Yi S, et al.
Food Res Int
. 2022 Aug;
159:111612.
PMID: 35940806
To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic...
28.
Xu Y, Lv Y, Yin Y, Zhao H, Li X, Yi S, et al.
Food Chem
. 2022 Jul;
397:133766.
PMID: 35908465
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation...
29.
Yi S, Wu Q, Tong S, Wang W, Li X, Mi H, et al.
J Food Sci
. 2022 Jul;
87(9):3900-3912.
PMID: 35894520
In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated,...
30.
Lv Y, Liang Q, Li Y, Zhang D, Yi S, Li X, et al.
Int J Biol Macromol
. 2022 Jul;
217:701-713.
PMID: 35843403
The denaturation of proteins (particularly myosin) due to freezing can lead to the deterioration of Penaeus vannamei. The purpose of this study was to verify the antifreeze protective effects of...