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Zhiyu Fu

Liaoning Ocean and Fisheries Science Research Institute

China

  • Liaoning Ocean and Fisheries Science Research Institute

SCHOLARLY PAPERS

2

DOWNLOADS

76

TOTAL CITATIONS

2

Scholarly Papers (2)

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1.

Sustainable Treatment of Aquaculture Water Employing Fungi-Microalgae Consortium: Nutrients Removal Enhancement, Bacterial Communities Optimization, Emerging Contaminants Elimination, and Mechanism Analysis

Number of pages: 44 Posted: 08 Dec 2023
Rui Mi, Xuda Wang, Ying Dong, Shilei Li, Zelong Zhao, Xiaoyan Guan, Jingwei Jiang, Shan Gao, Zhiyu Fu and Zunchun Zhou
Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute, Liaoning Ocean and Fisheries Science Research Institute and Liaoning Ocean and Fisheries Science Research Institute
Downloads 49 (1,086,013)
Citation 2

Abstract:

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Fungi-microalgae consortium (FMC), Nutrients removal, Bacterial community compositions, Emerging contaminants elimination, Mechanism analysis, Aquaculture water.

2.

Effects of Different Thermal Treatment Methods on the Characteristic Taste and Flavor Compounds of Solen Grandis Meat

Number of pages: 31 Posted: 30 May 2024
Jie Zheng, Jing Li, Zhi yuan Song, Yujun Liu, Di Yu, Qingzhi Wang, Caiyan Jiang, Long Li, Zhiyu Fu and Peng-Fei Jiang
affiliation not provided to SSRN, Dalian Polytechnic University, Dalian Ocean University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Dalian Polytechnic University, affiliation not provided to SSRN, Liaoning Ocean and Fisheries Science Research Institute and Dalian Polytechnic University
Downloads 27 (1,359,097)

Abstract:

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Solen grandis, Thermal treatment, Taste substances, Volatile flavor compounds, GC-IMS