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Ruoshu Li

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

SCHOLARLY PAPERS

2

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54

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Scholarly Papers (2)

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1.

Using Machine Learning Method to Predict the Quality of Fermented Krill Sauce Based on the Freshness of Antarctic Krill

Number of pages: 45 Posted: 25 Aug 2025
Wenhui Qu, Luying Tang, Ruoshu Li, Weijia Liu, Xiaoming Jiang, Qing Kong, Yunqi Wen and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 31 (1,304,549)

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Antarctic krill, shrimp sauce, Prediction model, Machine learning, Lasso regression, linear regression.

2.

Systematic Analysis of the Fundamental Quality Parameters and Identification of Key Flavor Compounds in Fermented Shrimp Sauce from China

Number of pages: 51 Posted: 19 May 2025
Wenhui Qu, Lihao Wang, Weijia Liu, Ruoshu Li, Yunqi Wen, Qing Kong and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 23 (1,411,822)

Abstract:

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Shrimp sauce, Quality indicators, Antarctic krill, Volatile flavor compounds, Non-volatile flavor compounds.