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Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 12, p. 7668, doi. 10.1002/jsfa.13603
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- Article
Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 12, p. 7688, doi. 10.1002/jsfa.13605
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- Article
Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 12, p. 7704, doi. 10.1002/jsfa.13606
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- Article
Between blood glucose and mortality in critically ill patients: Retrospective analysis of the MIMIC‐IV database.
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- Journal of Diabetes Investigation, 2024, v. 15, n. 7, p. 931, doi. 10.1111/jdi.14182
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- Article
Study of selenium enrichment metabolomics in Bacillus subtilis BSN313 via transcriptome analysis.
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- Biotechnology & Applied Biochemistry, 2024, v. 71, n. 3, p. 609, doi. 10.1002/bab.2562
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- Article
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.
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- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12835
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- Article
Rapid, simple, and simultaneous electrochemical determination of cadmium, copper, and lead in Baijiu using a novel covalent organic framework based nanocomposite.
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- Frontiers in Chemistry, 2024, p. 1, doi. 10.3389/fchem.2024.1374898
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- Article
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics.
- Published in:
- Foods, 2024, v. 13, n. 5, p. 737, doi. 10.3390/foods13050737
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- Article
Gemini Quaternary Ammonium Surfactants with Different Counterions-modified Montmorillonite for Efficient Removal of Methyl Orange.
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- Journal of Oleo Science, 2024, v. 73, n. 3, p. 341, doi. 10.5650/jos.ess23174
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- Article
Inorganic-Nanomaterial-Composited Hydrogel Dressings for Wound Healing.
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- Journal of Composites Science, 2024, v. 8, n. 2, p. 46, doi. 10.3390/jcs8020046
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- Article
Bacillus amyloliquefaciens B10 Alleviates the Immunosuppressive Effects of Deoxynivalenol and Porcine Circovirus Type 2 Infection.
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- Toxins, 2024, v. 16, n. 1, p. 14, doi. 10.3390/toxins16010014
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- Article
Research Status and Future Outlook of Fungal Protein Based Meat Analogues.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 12, p. 323, doi. 10.16429/j.1009-7848.2023.12.033
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- Article
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 15, p. 7539, doi. 10.1002/jsfa.12833
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- Article
A review on effective encapsulation and release strategy of umami peptides.
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- International Journal of Food Engineering, 2023, v. 19, n. 9, p. 361, doi. 10.1515/ijfe-2023-0117
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- Article
Research Progress on the Flavor of Black Pork in China.
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- Modern Food Science & Technology, 2023, v. 39, n. 9, p. 337, doi. 10.13982/j.mfst.1673-9078.2023.9.1095
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- Article
The Spontaneous Vesicle–Micelle Transition in a Catanionic Surfactant System: A Chemical Trapping Study.
- Published in:
- Molecules, 2023, v. 28, n. 16, p. 6062, doi. 10.3390/molecules28166062
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- Article
Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3637, doi. 10.1111/ijfs.16463
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- Article
Effect of Fatty Acyl Structure on the Foam Properties of N-Acyl Serinate Surfactants.
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- Journal of Oleo Science, 2023, v. 72, n. 7, p. 715, doi. 10.5650/jos.ess23028
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- Article
Flavor profile of "Dao Ban Xiang" (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 2733, doi. 10.1002/fsn3.3225
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- Article
Efficient Synthesis of Solketal from Glycerol and Acetone Catalyzed by FeCl<sub>3</sub> /γ‐Al<sub>2</sub>O<sub>3</sub>.
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- ChemistrySelect, 2023, v. 8, n. 20, p. 1, doi. 10.1002/slct.202205005
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- Article
CircZBTB44 promotes renal carcinoma progression by stabilizing HK3 mRNA structure.
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- Molecular Cancer, 2023, v. 22, n. 1, p. 1, doi. 10.1186/s12943-023-01771-5
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- Article
Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes in myofibrillar protein.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1775, doi. 10.1111/ijfs.16286
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- Publication type:
- Article
Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1241, doi. 10.1007/s11694-022-01684-9
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- Article
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 258, doi. 10.1111/jtxs.12734
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- Publication type:
- Article
Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 6, p. 2838, doi. 10.1002/jsfa.12470
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- Publication type:
- Article
Organo-Montmorillonite Modified by Gemini Quaternary Ammonium Surfactants with Different Counterions for Adsorption toward Phenol.
- Published in:
- Molecules, 2023, v. 28, n. 5, p. 2021, doi. 10.3390/molecules28052021
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- Article
High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin.
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- Food Analytical Methods, 2023, v. 16, n. 2, p. 318, doi. 10.1007/s12161-022-02415-y
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- Article
Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria.
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- Molecules, 2023, v. 28, n. 3, p. 1058, doi. 10.3390/molecules28031058
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- Article
Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review.
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- Food Analytical Methods, 2023, v. 16, n. 1, p. 1, doi. 10.1007/s12161-022-02328-w
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- Article
Correction to: Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review.
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- 2023
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- Correction Notice
l-Lysine-Based Gelators for the Formation of Gels in Water and Alcohol–Water Mixtures.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 1, p. 29, doi. 10.3390/gels9010029
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- Article
Efficient De Novo Biosynthesis of Heme by Membrane Engineering in Escherichia coli.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 24, p. 15524, doi. 10.3390/ijms232415524
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- Article
Nanomaterials-Based Ion-Imprinted Electrochemical Sensors for Heavy Metal Ions Detection: A Review.
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- Biosensors (2079-6374), 2022, v. 12, n. 12, p. 1096, doi. 10.3390/bios12121096
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- Article
Preparation of Piper nigrum Microcapsules by Spray Drying and Optimization with Response Surface Methodology.
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- Journal of Oleo Science, 2022, v. 71, n. 12, p. 1789, doi. 10.5650/jos.ess21299
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- Article
Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice.
- Published in:
- Molecular Nutrition & Food Research, 2022, v. 66, n. 18, p. 1, doi. 10.1002/mnfr.202101020
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- Article
Interfacial Composition of Surfactant Aggregates in the Presence of Fragrance: A Chemical Trapping Study.
- Published in:
- Molecules, 2022, v. 27, n. 14, p. N.PAG, doi. 10.3390/molecules27144333
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- Article
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.
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- Journal of Food Biochemistry, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfbc.13962
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- Article
An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16614
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- Article
Lipopeptide Biosurfactants from Bacillus spp.: Types, Production, Biological Activities, and Applications in Food.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/3930112
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- Article
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1041, doi. 10.3390/foods11071041
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- Article
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat.
- Published in:
- Foods, 2022, v. 11, n. 6, p. 833, doi. 10.3390/foods11060833
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- Article
l-Lysine-Based Gelators for the Formation of Oleogels in Four Vegetable Oils.
- Published in:
- Molecules, 2022, v. 27, n. 4, p. 1369, doi. 10.3390/molecules27041369
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- Article
Influence of the composition of macromolecular diols on the rheology and water absorption of polyurethane acrylate emulsions.
- Published in:
- Polymers for Advanced Technologies, 2022, v. 33, n. 2, p. 524, doi. 10.1002/pat.5534
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- Article
Stabilizing the Exotic Carbonic Acid by Bisulfate Ion.
- Published in:
- Molecules, 2022, v. 27, n. 1, p. 8, doi. 10.3390/molecules27010008
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- Publication type:
- Article
Individual effects of l‐arginine or l‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6742, doi. 10.1111/ijfs.15365
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- Article
Influence of Inorganic Salts and pH on Surface Activity of Biodegradable Amido Gemini Amine Oxide Surfactant.
- Published in:
- Journal of Oleo Science, 2021, v. 70, n. 12, p. 1761, doi. 10.5650/jos.ess21142
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- Publication type:
- Article
Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2610, doi. 10.3390/foods10112610
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- Article
Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing.
- Published in:
- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.713513
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- Article
Biosynthesis of Selenium Nanoparticles (via Bacillus subtilis BSN313), and Their Isolation, Characterization, and Bioactivities.
- Published in:
- Molecules, 2021, v. 26, n. 18, p. 5559, doi. 10.3390/molecules26185559
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- Publication type:
- Article
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 210, doi. 10.7506/spkx1002-6630-20200709-139
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- Publication type:
- Article