Yongkang Luo

Employment

• China Agricultural University Professor
  1990 - Present

Education

• Northeast Agricultural University Ph.D
  1993 - 1996
• Northeast Agricultural University Master Degree
  1987 - 1990
• Zhejiang University Bachelor Degree
  1983 - 1987

Projects & Funding

Projects & funding information is unavailable.

Publications (61)

• Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets
  Food Chemistry 2021 DOI: 10.1016/j.foodchem.2020.127683
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• Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation
  Food Microbiology 2020 DOI: 10.1016/j.fm.2020.103495
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• Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage
  Food Microbiology 2020 DOI: 10.1016/j.fm.2020.103492
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• Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C
  Food Chemistry 2020 DOI: 10.1016/j.foodchem.2020.126886
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• TMT-based proteomic analysis of the fish-borne spoiler Pseudomonas psychrophila subjected to chitosan oligosaccharides in fish juice system
  Food Microbiology 2020 DOI: 10.1016/j.fm.2020.103494
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• Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
  Food Chemistry 2020 DOI: 10.1016/j.foodchem.2020.126343
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• Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
  Food Microbiology 2020 DOI: 10.1016/j.fm.2019.103313
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• Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds
  Food Microbiology 2019 DOI: 10.1016/j.fm.2019.103248
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• Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2019.05.142
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• Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2019.05.148
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• Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C
  Food Microbiology 2019 DOI: 10.1016/j.fm.2019.04.007
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• Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage
  Food Microbiology 2019 DOI: 10.1016/j.fm.2019.03.019
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• Inhibitory effects and membrane damage caused to fish spoilage bacteria by cinnamon bark (Cinnamomum tamala) oil
  LWT 2019 DOI: 10.1016/j.lwt.2019.05.093
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• Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress
  LWT 2019 DOI: 10.1016/j.lwt.2018.12.030
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• Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging
  International Journal of Food Microbiology 2019 DOI: 10.1016/j.ijfoodmicro.2018.12.022
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• Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures
  International Journal of Refrigeration 2019 DOI: 10.1016/j.ijrefrig.2018.11.014
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• Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2018.08.056
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• Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols
  Food Microbiology 2018 DOI: 10.1016/j.fm.2018.04.010
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• Monitoring bacterial communities in ε-Polylysine-treated bighead carp (Aristichthys nobilis) fillets using culture-dependent and culture-independent techniques
  Food Microbiology 2018 DOI: 10.1016/j.fm.2018.06.001
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• Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage
  Food Microbiology 2018 DOI: 10.1016/j.fm.2018.01.011
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