The exogenous autophagy inducement alleviated the sea cucumber ( Stichopus japonicus ) autolysis with exposure to stress stimuli of ultraviolet light-Reference-Cited by-同舟云学术

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The exogenous autophagy inducement alleviated the sea cucumber ( Stichopus japonicus ) autolysis with exposure to stress stimuli of ultraviolet light

Published:2021-12-14 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sun Jinghe¹,Zheng Jie²,Wang Yanan¹,Yang Sheng³,Yang Jingfeng¹^ORCID

Affiliation:

1. National Engineering Research Center of Seafood School of Food Science and Technology, Dalian Polytechnic University Dalian P. R. China

2. Liaoning Ocean and Fisheries Science Research Institute Dalian P. R. China

3. Biophysics & Molecular Biology, Roy J. Carver Department of Biochemistry Iowa State University Ames IA USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11689

Reference27 articles.

1. The role of matrix metalloprotease (MMP) to the autolysis of sea cucumber ( Stichopus japonicus )

2. The application of compound-specific isotope analysis of fatty acids for traceability of sea cucumber (Apostichopus japonicus ) in the coastal areas of China

3. Proximate composition and nutritional quality of deep sea growth sea cucumbers (Stichopus japonicus ) from different origins

4. Proteolysis of noncollagenous proteins in sea cucumber, Stichopus japonicus, body wall: Characterisation and the effects of cysteine protease inhibitors

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids;Food Chemistry: X;2024-10

2. Endogenous Proteases in Sea Cucumber (Apostichopus japonicas): Deterioration and Prevention during Handling, Processing, and Preservation;Foods;2024-07-08

3. The Dynamic Changes of Flavor Characteristics of Sea Cucumber (Apostichopus Japonicus) During Puffing Revealed by Gc-Ms Combined with Hs-Gc-Ims;2024

4. Ascorbic acid alleviates the autolysis of the sea cucumber Apostichopus japonicus via the activation of antioxidant enzymes to remove reactive oxygen species during live storage;Aquaculture International;2023-12-26

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