World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
65
Citations
11686
World Ranking
7871
National Ranking
1393

Overview

Yongkang Luo is affiliated with China Agricultural University in China and has an extensive publication record primarily in agricultural and biological sciences as well as biochemistry, genetics, and molecular biology. Their research spans several subfields including molecular biology, animal science and zoology, aquatic science, food science, and physiology.

The scientist's research topics focus on meat and animal product quality, protein hydrolysis and bioactive peptides, aquaculture nutrition and growth, biochemical effects in animals, aquaculture disease management and microbiota, insect utilization and effects, and biochemical analysis and sensing techniques.

Frequent collaborators include Hui Hong, Yuqing Tan, Longteng Zhang, Shuai Zhuang, and Kai Wang, reflecting ongoing teamwork particularly in areas related to food chemistry and animal science.

Key publication venues with multiple contributions include:

  • Food Chemistry
  • SSRN Electronic Journal
  • Food Research International
  • Food Bioscience
  • arXiv (Cornell University)

Selected recent papers exemplify the range of Luo's work:

  • "Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends", 2020, Comprehensive Reviews in Food Science and Food Safety
  • "Insights into upstream processing of microalgae: A review", 2021, Bioresource Technology
  • "Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products", 2020, Food Chemistry
  • "Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion", 2020, Food Research International
  • "Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage", 2021, Food Chemistry

Best Publications

  • Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

    Yongling Song;Lei Liu;Huixing Shen;Juan You

  • The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

    Hui Hong;Joe M Regenstein;Yongkang Luo

  • Milk processing as a tool to reduce cow's milk allergenicity: a mini-review

    Guanhao Bu;Yongkang Luo;Fusheng Chen;Kunlun Liu

  • Conjugation of ovotransferrin with catechin shows improved antioxidant activity.

    Juan You;Yongkang Luo;Jianping Wu

  • Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

    Ce Shi;Jianyun Cui;Xiaofei Yin;Yongkang Luo

  • Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.

    Hui Hong;Yongkang Luo;Zhongyun Zhou;Yulong Bao

  • Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions

    Longteng Zhang;Qian Li;Jing Shi;Beiwei Zhu;Beiwei Zhu

  • Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds.

    Shiliang Jia;Yan Li;Shuai Zhuang;Xiaohui Sun

  • Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends.

    Shuai Zhuang;Hui Hong;Longteng Zhang;Yongkang Luo

  • Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

    Lina Zhang;Xue Li;Wei Lu;Huixing Shen

  • Insights into upstream processing of microalgae: A review

    Ehsan Daneshvar;Yong Sik Ok;Samad Tavakoli;Binoy Sarkar

  • Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

    Guanhao Bu;Yongkang Luo;Ying Zhang;Fusheng Chen

  • Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004

    Daodong Pan;Yongkang Luo;Masaru Tanokura

  • Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system.

    Han Lu;Longteng Zhang;Qingzheng Li;Yongkang Luo

  • The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage

    Zhan Huang;Xiaochang Liu;Shiliang Jia;Longteng Zhang

  • Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

    Guoliang Jia;Satoru Nirasawa;Xiaohua Ji;Yongkang Luo

  • Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C.

    Hongbing Fan;Yongkang Luo;Xiaofei Yin;Yulong Bao

  • Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

    Yongkang Luo;Huixing Shen;Daodong Pan;Guanhao Bu

  • Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.

    Longteng Zhang;Qian Li;Hui Hong;Yongkang Luo

  • Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage.

    Jing Shi;Yutian Lei;Huixing Shen;Hui Hong

  • Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C

    Hui Hong;Yongkang Luo;Zhongyun Zhou;Huixing Shen

Frequent Co-Authors

Beiwei Zhu
Beiwei Zhu Dalian Polytechnic University
Joe M. Regenstein
Joe M. Regenstein Cornell University
Sabry M. Shaheen
Sabry M. Shaheen Kafrelsheikh University
Amit Bhatnagar
Amit Bhatnagar Lappeenranta University of Technology
Jianping Wu
Jianping Wu University of Alberta
Masaru Tanokura
Masaru Tanokura University of Tokyo
Jörg Rinklebe
Jörg Rinklebe University of Wuppertal
Yong Sik Ok
Yong Sik Ok Korea University
Binoy Sarkar
Binoy Sarkar University of Adelaide
Hocheol Song
Hocheol Song Hanyang University

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