Analysis of flavors in silver carp meat by headspace solid phase microextraction combined with GC-MS;

The inhibitory effect of soybean trypsin inhibitor on an endogenous serine proteinase of silver carp,Hypophthalmichthy molitrix;

Joint effects of acetadehyde, p-phthalic acid and ethylene glycol on growth of silver carp and grass carp;

Comparative analysis of the amino acid composition and proteomic patterns of the muscle proteins from two teleosts,Siniperca chuatsi L. and Hypophthalmichthys molitrix L.;

Development of microsatellite DNA markers of silver carp(Hypophthalmichthys molitrix) and their application in the determination of genetic diversities of silver carp and bighead carp(Aristichthys nobilis);

Enzymatic extraction of protein from the head and bone of silver carp by papain;

Study on silver carp stocking for controlling water bloom in urban rivers and lakes of Beijing;

Changes of silver carp muscle proteins during chilled storage;

The comparison of deodorization of yeast fermentation,black tea salt system,complex purple perilla salt system and smoking fluid salt system for silver carp fish was studied.

With silver carp fish as the raw material, the single factor experiment was combined with orthogonal tests to studymanufacturing of soft can of fragrant silver carp fishes.

Studies on the Antimicrobial Activity of Chub Protamine;

The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.

Study on the processing of tomato-silver carp paste;

Modeling and moisture diffusion properties of salted silver carp during hot-air drying;

Extraction,purification and properties of a serine proteinase inhibitor from silver carp(Hypophthalmichthys molitrix) skeletal muscle;