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Nisin: From a structural and meat preservation perspective

Food microbiology, 2023-05, Vol.111, p.104207-104207, Article 104207

2023

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Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

Ultrasonics sonochemistry, 2022-11, Vol.90, p.106211-106211, Article 106211

2022

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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Food science and human wellness, 2020-12, Vol.9 (4), p.328-337

2020

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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Food science and human wellness, 2021-01, Vol.10 (1), p.13-22

2021

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Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics

Food analytical methods, 2022-08, Vol.15 (8), p.2213-2223

2022

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Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Food science and human wellness, 2017-09, Vol.6 (3), p.137-146

2017

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Food science and human wellness, 2021-03, Vol.10 (2), p.231-240

2021

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Using a Spatial Analysis Method to Study the Seismo-Ionospheric Disturbances of Electron Density Observed by China Seismo-Electromagnetic Satellite

Frontiers in earth science (Lausanne), 2022-02, Vol.10

2022

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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Food science and human wellness, 2021-05, Vol.10 (3), p.316-326

2021

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Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion

Royal Society open science, 2018-07, Vol.5 (7), p.180276-180276

2018

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The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

Food science & technology, 2019-08, Vol.111, p.301-308

2019

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Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential

Critical reviews in food science and nutrition, 2024-10, Vol.64 (25), p.9032-9044

2024

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Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

Food chemistry, 2022-12, Vol.397, p.133852-133852, Article 133852

2022

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A rapid and reliable multiplex PCR assay for simultaneous detection of fourteen animal species in two tubes

Food chemistry, 2019-10, Vol.295, p.395-402

2019

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A novel duplex SYBR Green real-time PCR with melting curve analysis method for beef adulteration detection

Food chemistry, 2021-02, Vol.338, p.127932-127932, Article 127932

2021

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Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

International journal of food science & technology, 2022-12, Vol.57 (12), p.7701-7711

2022

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Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

Food science & technology, 2023-01, Vol.173, p.114274, Article 114274

2023

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Antioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion

Journal of food processing and preservation, 2021-01, Vol.45 (1), p.n/a

2021

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Anomaly Detection Algorithm for Stay Cable MonitoringData Based on Data Fusion

哈尔滨工业大学学报：英文版, 2016, Vol.23 (3), p.39-43

Xiaoling Liu Qiao Huang Yuan Ren

2016

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Anomaly Detection Algorithm for Stay Cable Monitoring Data Based on Data Fusion

哈尔滨工业大学学报（英文版）, 2016-06, Vol.23 (3), p.39-43

2016

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The inhibition and treatment of breast cancer with poly (ADP-ribose) polymerase (PARP-1) inhibitors

International journal of biological sciences, 2006-01, Vol.2 (4), p.179-185

2006

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Regulation network and expression profiles of Epstein-Barr virus-encoded microRNAs and their potential target host genes in nasopharyngeal carcinomas

Science China. Life sciences, 2014-03, Vol.57 (3), p.315-326

2014

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Effects of Ultrasound-Assisted Thawing on Lamb Meat Quality and Oxidative Stability During Refrigerated Storage Using Non-Targeted Metabolomics

SSRN Electronic Journal

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2020年8月18日印度尼西亚Ms7.0地震电离层扰动研究

地震, 2023, Vol.43 (2), p.103-119

2023

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The Characterization of Fatigue Damage of 316L Stainless Steel Parts Formed by Selective Laser Melting with Harmonic Generation Technique

Materials, 2022-01, Vol.15 (3), p.718

2022

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Nisin: From a structural and meat preservation perspective

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Using a Spatial Analysis Method to Study the Seismo-Ionospheric Disturbances of Electron Density Observed by China Seismo-Electromagnetic Satellite

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion

The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

A rapid and reliable multiplex PCR assay for simultaneous detection of fourteen animal species in two tubes

A novel duplex SYBR Green real-time PCR with melting curve analysis method for beef adulteration detection

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

Antioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion

Anomaly Detection Algorithm for Stay Cable MonitoringData Based on Data Fusion

Anomaly Detection Algorithm for Stay Cable Monitoring Data Based on Data Fusion

The inhibition and treatment of breast cancer with poly (ADP-ribose) polymerase (PARP-1) inhibitors

Regulation network and expression profiles of Epstein-Barr virus-encoded microRNAs and their potential target host genes in nasopharyngeal carcinomas

Effects of Ultrasound-Assisted Thawing on Lamb Meat Quality and Oxidative Stability During Refrigerated Storage Using Non-Targeted Metabolomics

2020年8月18日印度尼西亚Ms7.0地震电离层扰动研究

The Characterization of Fatigue Damage of 316L Stainless Steel Parts Formed by Selective Laser Melting with Harmonic Generation Technique

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