Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

Overview of attention for article published in Frontiers in Nutrition, December 2022

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Comparative study on the composition and characteristics of giant river prawn (Macrobrachium rosenbergii) cultured using an alternative vertical-recirculating aquaculture system (RAS) and traditional pond: Organoleptic and nutritional aspects

Article in Aquaculture (October 2024)

Influence of thermal processing on sensory profile of crayfish meat

Article in International Journal of Gastronomy and Food Science (September 2024)

Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis

Article in Food Chemistry (August 2024)

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