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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Food research international, 2014-08, Vol.62, p.1175-1182

2014

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Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

Critical reviews in food science and nutrition, 2018-11, Vol.58 (17), p.2981-3003

2018

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Real-Time Kinematic Positioning (RTK) for Monitoring of Barchan Dune Migration in the Sanlongsha Dune Field, the Northern Kumtagh Sand Sea, China

Remote sensing (Basel, Switzerland), 2023-10, Vol.15 (19), p.4728

2023

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Beef, Casein, and Soy Proteins Differentially Affect Lipid Metabolism, Triglycerides Accumulation and Gut Microbiota of High-Fat Diet-Fed C57BL/6J Mice

Frontiers in microbiology, 2018-09, Vol.9, p.2200-2200

2018

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Highlights in agri-product quality and safety

Frontiers of Agricultural Science and Engineering, 2018-07, Vol.5 (3), p.289-290

ZHOU, Guanghong

2018

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Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities

Molecules (Basel, Switzerland), 2019-01, Vol.24 (3), p.390

2019

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Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats

Frontiers in microbiology, 2017-07, Vol.8, p.1395-1395

2017

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High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study

Frontiers in microbiology, 2017-09, Vol.8, p.1838-1838

2017

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Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins

Frontiers in microbiology, 2020-04, Vol.11, p.511-511

2020

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Maintaining bovine satellite cells stemness through p38 pathway

Scientific reports, 2018-07, Vol.8 (1), p.10808-12, Article 10808

2018

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In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach

International journal of food microbiology, 2013-11, Vol.167 (3), p.293-302

2013

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Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

Food science & technology, 2014-09, Vol.58 (1), p.135-141

2014

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Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Frontiers in microbiology, 2017-12, Vol.8, p.2588-2588

2017

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Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

Animal Bioscience, 2016, 29(6), , pp.855-864

2016

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Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat

Foods, 2022-08, Vol.11 (15), p.2307

2022

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Redox Regulation in Cancer Stem Cells

Oxidative medicine and cellular longevity, 2015-01, Vol.2015 (2015), p.1-11

2015

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Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Scientific reports, 2017-04, Vol.7 (1), p.826-12, Article 826

2017

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Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China

Food control, 2013-10, Vol.33 (2), p.378-384

2013

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SaaS sRNA promotes Salmonella intestinal invasion via modulating MAPK inflammatory pathway

Gut microbes, 2023-12, Vol.15 (1), p.2211184-2211184

2023

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Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

Food science & technology, 2013-04, Vol.51 (1), p.266-274

2013

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Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

Foods, 2020-05, Vol.9 (5), p.649

2020

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Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6

Food chemistry, 2014-05, Vol.150, p.220-226

2014

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Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Food science and human wellness, 2020-12, Vol.9 (4), p.383-393

2020

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Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces

PloS one, 2016-04, Vol.11 (4), p.e0152678-e0152678

2016

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Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

International journal of food science & technology, 2013-06, Vol.48 (6), p.1157-1164

2013

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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

Real-Time Kinematic Positioning (RTK) for Monitoring of Barchan Dune Migration in the Sanlongsha Dune Field, the Northern Kumtagh Sand Sea, China

Beef, Casein, and Soy Proteins Differentially Affect Lipid Metabolism, Triglycerides Accumulation and Gut Microbiota of High-Fat Diet-Fed C57BL/6J Mice

Highlights in agri-product quality and safety

Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities

Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats

High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study

Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins

Maintaining bovine satellite cells stemness through p38 pathway

In situ characterization and analysis of Salmonella biofilm formation under meat processing environments using a combined microscopic and spectroscopic approach

Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat

Redox Regulation in Cancer Stem Cells

Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China

SaaS sRNA promotes Salmonella intestinal invasion via modulating MAPK inflammatory pathway

Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

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