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Sex differences in dreaming during short propofol sedation for upper gastrointestinal endoscopy

Neuroreport, 2013-10, Vol.24 (14), p.797-802

2013

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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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China's meat industry revolution: Challenges and opportunities for the future

Meat science, 2012-11, Vol.92 (3), p.188-196

2012

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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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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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Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

Journal of food science, 2011-04, Vol.76 (3), p.C472-C478

2011

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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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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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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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Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

Meat science, 2011-08, Vol.88 (4), p.682-688

2011

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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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Genetic analysis and characterization of a new maize association mapping panel for quantitative trait loci dissection

Theoretical and applied genetics, 2010-08, Vol.121 (3), p.417-431

2010

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Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

Meat science, 2012-12, Vol.92 (4), p.619-626

2012

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The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils

Food chemistry, 2011-09, Vol.128 (1), p.22-27

2011

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In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9658-9663

2011

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Domain loss has independently occurred multiple times in plant terpene synthase evolution

The Plant journal : for cell and molecular biology, 2011-12, Vol.68 (6), p.1051-1060

2011

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Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging

Food chemistry, 2009-07, Vol.115 (1), p.181-186

2009

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Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR

Food research international, 2014-10, Vol.64, p.626-633

2014

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Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork

Food control, 2013-07, Vol.32 (1), p.246-254

2013

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Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck

Food chemistry, 2008-09, Vol.110 (2), p.279-284

2008

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Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle

Meat science, 2012-03, Vol.90 (3), p.536-542

2012

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Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening

Meat science, 2009-03, Vol.81 (3), p.451-455

2009

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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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Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis

Food research international, 2010-07, Vol.43 (6), p.1719-1724

2010

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Sex differences in dreaming during short propofol sedation for upper gastrointestinal endoscopy

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

China's meat industry revolution: Challenges and opportunities for the future

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

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

Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

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

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

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

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

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

Genetic analysis and characterization of a new maize association mapping panel for quantitative trait loci dissection

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils

In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6

Domain loss has independently occurred multiple times in plant terpene synthase evolution

Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging

Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR

Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork

Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck

Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle

Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening

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

Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis

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