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High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats

Journal of agricultural and food chemistry, 2020-06, Vol.68 (23), p.6333-6346

2020

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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

European food research & technology, 2009-02, Vol.228 (4), p.665-670

2009

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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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The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens

Foods, 2022-02, Vol.11 (3), p.483

2022

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Biofilm Formation of Salmonella Serotypes in Simulated Meat Processing Environments and Its Relationship to Cell Characteristics

Journal of food protection, 2013-10, Vol.76 (10), p.1784-1789

2013

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Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Journal of the science of food and agriculture, 2011-02, Vol.91 (3), p.443-448

2011

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Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.492-504

2020

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Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Food and bioprocess technology, 2020-08, Vol.13 (8), p.1280-1291

2020

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Influence of salting process on the structure and in vitro digestibility of actomyosin

Journal of food science and technology, 2020-05, Vol.57 (5), p.1763-1773

2020

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Influence of Various Cooking Methods on the Concentrations of Volatile N-Nitrosamines and Biogenic Amines in Dry-Cured Sausages

Journal of food science, 2012-05, Vol.77 (5), p.C560-C565

2012

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l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

International journal of food science & technology, 2016-05, Vol.51 (5), p.1195-1203

2016

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Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

Foods, 2023-03, Vol.12 (7), p.1454

2023

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High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel

International journal of food science & technology, 2017-03, Vol.52 (3), p.724-732

2017

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Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

European food research & technology, 2014-08, Vol.239 (2), p.183-188

2014

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Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies

Food and bioprocess technology, 2017-07, Vol.10 (7), p.1240-1247

2017

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Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

International journal of food science & technology, 2016-09, Vol.51 (9), p.2106-2113

2016

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Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

Journal of food science, 2011-06, Vol.76 (5), p.C694-C700

2011

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Feeding Aquilaria sinensis Leaves Modulates Lipid Metabolism and Improves the Meat Quality of Goats

Foods, 2023-01, Vol.12 (3), p.560

2023

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Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR

Journal of food science, 2011-01, Vol.76 (1), p.M27-M33

2011

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Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels

Journal of food measurement & characterization, 2018-12, Vol.12 (4), p.2302-2312

2018

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Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats

International journal of food sciences and nutrition, 2016-12, Vol.67 (8), p.995-1004

2016

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Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages

Journal of food science, 2010-08, Vol.75 (6), p.M366-M372

2010

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Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter line

European food research & technology, 2014-09, Vol.239 (3), p.543-548

2014

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Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck

Journal of food science, 2015-06, Vol.80 (6), p.M1336-M1342

2015

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High-resolution melting analysis: a promising molecular method for meat traceability

European food research & technology, 2014-09, Vol.239 (3), p.473-480

2014

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High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

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

The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens

Biofilm Formation of Salmonella Serotypes in Simulated Meat Processing Environments and Its Relationship to Cell Characteristics

Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Influence of salting process on the structure and in vitro digestibility of actomyosin

Influence of Various Cooking Methods on the Concentrations of Volatile N-Nitrosamines and Biogenic Amines in Dry-Cured Sausages

l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies

Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

Feeding Aquilaria sinensis Leaves Modulates Lipid Metabolism and Improves the Meat Quality of Goats

Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR

Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels

Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats

Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages

Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter line

Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck

High-resolution melting analysis: a promising molecular method for meat traceability

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