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Linchuan Xu

Jiangxi Normal University

99 Ziyang Ave

Nanchang

China

  • Jiangxi Normal University

SCHOLARLY PAPERS

4

DOWNLOADS

61

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Mechanism of Antioxidants in Suppressing Flavor Deterioration of Fish Oil from Silver Carp (Hypophthalmichthys Molitrix) Viscera: Lipidomics and Flavoromics

Number of pages: 50 Posted: 17 May 2025
Bin Peng, Linchuan Xu, Liping Yuan, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zong-cai Tu and Jinlin Li
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 27 (1,359,097)

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Fish oil, Storage, Antioxidant, Lipid oxidation, Volatile organic compounds

2.

Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC-MS, molecular docking, and lipidomics

Number of pages: 51 Posted: 01 Nov 2025
Huijuan Zhou, Linchuan Xu, Junru Bai, Linlin Weng, Chengwei Yu, Mingming Hu, Bizhen Zhong, Jinlin Li, Zong-cai Tu and Bin Peng
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 22 (1,424,331)

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Grass carp, Fish oil, Tissue part, lipids, flavor

3.

Integrated Lipidomics and Flavoromics Approach Elucidates the Antioxidant-Mediated Preservation Mechanisms in Silver Carp (Hypophthalmichthys Molitrix) Visceral Oil During Heating

Number of pages: 50 Posted: 31 Jul 2025
Bin Peng, Linchuan Xu, Liping Yuan, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zong-cai Tu and Jinlin Li
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 11 (1,534,404)

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Fish oil, storage, Antioxidant, Lipid oxidation, Volatile organic compounds

4.

Tracking the volatile fingerprint of crayfish by-product shrimp sauce during a rapid fermentation: A synergistic strategy using flavoromics and molecular docking

Number of pages: 56 Posted: 20 May 2026
Bin Peng, Linchuan Xu, Sijie Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zong-cai Tu and Jinlin Li
Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
Downloads 1 (1,590,289)

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Crayfish, Shrimp sauce, Fermentation, Volatile organic compounds, Molecular docking