Chunhong YUAN

associate professor

Iwate University

Japan

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About

Chunhong YUAN is an associate professor at Iwate University in Japan. His research areas include seafood processing, muscle protein characterization, and the preservation techniques for aquatic products. He has published articles on the evaluation of Pacific oysters, surimi innovations from silver carp, and the effects of various storage conditions on seafood quality. His work aims to enhance the nutritional composition, safety, and quality of fishery products.

Articles (16)

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2025

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2021

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2021

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2020

Collaborators (1)

Koichi Takaki

Prof.

Iwate University

JAPAN

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Chunhong YUAN

Research Interests

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Articles (16)

Vitality evaluation for Pacific oysters (Crassostrea gigas) through heartbeat visualization using image analysis technology

Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients

Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions

Silver carp (Hypophthalmichthys molitrix) utilization: Surimi innovations based on seasonal variation in muscle proteins

Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration

Ultrastructural and biochemical changes of sarcoplasmic reticulum in spotted mackerel (Scomber australasicus Cuvier, 1832) muscle during cold storage at 5 °C

Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas)

Effects of flash-boil shucking on biochemical, sensorial and ultrastructural properties of Yesso Scallop (Mizuhopecten yessoensis) adductor muscle during refrigeration

Factors influencing the nutritional composition, quality and safety of dried fishery products

Mutation of Bacillus velezensis Using Corona Discharge

Thermal stability of actin of silver carp ( Hypophthalmichthys molitrix ) harvested in summer and winter as affected by myosin complexation

Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes

Mitochondrial activity as an indicator of scallop (Mizuhopecten yessoensis) adductor muscle in early cold storage

Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage

Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

Condition‐dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis)

Collaborators (1)

Koichi Takaki

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