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Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1747, doi. 10.3390/foods13111747
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- Publication type:
- Article
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values.
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- Foods, 2024, v. 13, n. 2, p. 253, doi. 10.3390/foods13020253
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- Publication type:
- Article
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions.
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- Foods, 2024, v. 13, n. 2, p. 307, doi. 10.3390/foods13020307
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- Publication type:
- Article
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13279
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- Publication type:
- Article
Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs.
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- Animals (2076-2615), 2023, v. 13, n. 24, p. 3848, doi. 10.3390/ani13243848
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- Publication type:
- Article
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3183, doi. 10.3390/foods12173183
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- Article
Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products.
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- 2023
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- Publication type:
- Editorial
High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1433, doi. 10.3390/foods12071433
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- Publication type:
- Article
In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.
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- Foods, 2023, v. 12, n. 7, p. 1507, doi. 10.3390/foods12071507
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- Publication type:
- Article
Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 3978, doi. 10.3390/foods11243978
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- Publication type:
- Article
Fabrication and Characterisation of Poly(vinyl alcohol)/Deacetylated Crab-Shell Particles Biocomposites with Excellent Thermomechanical and Antibacterial Properties as Active Food Packaging Material.
- Published in:
- Food Biophysics, 2022, v. 17, n. 4, p. 484, doi. 10.1007/s11483-022-09735-w
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- Publication type:
- Article
Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3581, doi. 10.3390/foods11223581
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- Publication type:
- Article
Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils.
- Published in:
- Foods, 2022, v. 11, n. 21, p. 3491, doi. 10.3390/foods11213491
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- Publication type:
- Article
Characterization and Antagonistic Effect of Culturable Apple-Phyllosphere Endophytic Bacteria from the Cold Plateau in Yunnan, China.
- Published in:
- Horticulturae, 2022, v. 8, n. 11, p. 991, doi. 10.3390/horticulturae8110991
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- Publication type:
- Article
Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market.
- Published in:
- Foods, 2022, v. 11, n. 17, p. 2594, doi. 10.3390/foods11172594
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- Publication type:
- Article
Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5024, doi. 10.1111/ijfs.15810
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- Publication type:
- Article
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles.
- Published in:
- Foods, 2022, v. 11, n. 5, p. 650, doi. 10.3390/foods11050650
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- Publication type:
- Article
Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages.
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- Foods, 2022, v. 11, n. 8, p. 1094, doi. 10.3390/foods11081094
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- Publication type:
- Article
Effects of Modified Atmosphere Packaging with Various CO 2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.
- Published in:
- Foods, 2022, v. 11, n. 4, p. 559, doi. 10.3390/foods11040559
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- Publication type:
- Article
Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon.
- Published in:
- Foods, 2022, v. 11, n. 2, p. 143, doi. 10.3390/foods11020143
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- Publication type:
- Article
Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles.
- Published in:
- Foods, 2022, v. 11, n. 1, p. 44, doi. 10.3390/foods11010044
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- Publication type:
- Article
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.).
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 492, doi. 10.1007/s11483-021-09689-5
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- Publication type:
- Article
Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentumR6 isolated from Harbin dry sausages and molecular docking between protease and meat protein.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 12, p. 5016, doi. 10.1002/jsfa.11146
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- Publication type:
- Article
Future trends of processed meat products concerning perceived healthiness: A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4739, doi. 10.1111/1541-4337.12813
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- Publication type:
- Article
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 395, doi. 10.1007/s11483-021-09676-w
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- Publication type:
- Article
How to Efficiently Remove tert‐butylhydroquinone from Commercial Soybean Oils to Obtain Stripped Oils: Eliminating tert‐butylhydroquinone's Influence on Oxidative Stabilities of Model Oil‐in‐Water Emulsions.
- Published in:
- European Journal of Lipid Science & Technology, 2021, v. 123, n. 8, p. 1, doi. 10.1002/ejlt.202000385
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- Publication type:
- Article
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages.
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- Foods, 2021, v. 10, n. 7, p. 1460, doi. 10.3390/foods10071460
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- Publication type:
- Article
Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1180, doi. 10.3390/foods10061180
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- Publication type:
- Article
Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1203, doi. 10.3390/foods10061203
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- Publication type:
- Article
In vitro digestion of emulsified lard‐based diacylglycerols.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3386, doi. 10.1002/jsfa.10968
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- Publication type:
- Article
Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1027, doi. 10.3390/foods10051027
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- Publication type:
- Article
Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 593, doi. 10.3390/foods10030593
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- Publication type:
- Article
Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 629, doi. 10.3390/foods10030629
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- Publication type:
- Article
Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 10, p. 3910, doi. 10.1002/jsfa.10433
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- Publication type:
- Article
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4739, doi. 10.1002/jsfa.9716
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- Publication type:
- Article
Stability of Oil‐in‐Water Emulsions Fortified with Enzymatic Hydrolysates from Porcine Plasma Protein.
- Published in:
- European Journal of Lipid Science & Technology, 2018, v. 120, n. 7, p. 1, doi. 10.1002/ejlt.201700501
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- Publication type:
- Article
Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 60, doi. 10.1007/s11483-017-9512-5
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- Publication type:
- Article
Changes in enzymatic activities during ' koji' incubation and natural fermentation of soybean paste.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13302
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- Publication type:
- Article
Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars.
- Published in:
- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 220, doi. 10.1111/1471-0307.12110
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- Publication type:
- Article
Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics.
- Published in:
- Food Science & Biotechnology, 2014, v. 23, n. 1, p. 33, doi. 10.1007/s10068-014-0005-8
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- Publication type:
- Article
The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp ( Cyprinus carpio) Surimi.
- Published in:
- Food Biophysics, 2013, v. 8, n. 4, p. 302, doi. 10.1007/s11483-013-9305-4
- By:
- Publication type:
- Article
Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp ( Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 9, p. 1916, doi. 10.1111/ijfs.12171
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- Publication type:
- Article
Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp ( Cyprinus carpio) Surimi.
- Published in:
- Food Biophysics, 2013, v. 8, n. 2, p. 104, doi. 10.1007/s11483-012-9281-0
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- Publication type:
- Article
Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 169, doi. 10.1007/s11947-011-0674-8
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- Publication type:
- Article
Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2454, doi. 10.1007/s11947-011-0515-9
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- Publication type:
- Article
The effectiveness of butylated hydroxyanisole and α-tocopherol in inhibiting oxidant-induced chemical and structural changes of whey protein.
- Published in:
- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 353, doi. 10.1111/j.1471-0307.2012.00833.x
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- Publication type:
- Article
Production of Antiserum to Recombinant Coat Protein for Detecting Lily mottle virus in Yunnan, China.
- Published in:
- Journal of Phytopathology, 2009, v. 157, n. 6, p. 362, doi. 10.1111/j.1439-0434.2008.01491.x
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- Publication type:
- Article
Fat reduction in emulsion sausage using an enzyme-modified potato starch.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 9, p. 1632, doi. 10.1002/jsfa.3260
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- Publication type:
- Article
Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish ( Cherax quadricarinatus) muscle stored at 2 °C.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 9, p. 1073, doi. 10.1111/j.1365-2621.2006.01350.x
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- Publication type:
- Article
Use of Alfalfa Hay, Compared to Feeding Practical Diets Containing Two Protein Levels, on Growth, Survival, Body Composition, and Processing Traits of Australian Red Claw Crayfish, Cherax quadricarinatus, Grown in Ponds.
- Published in:
- Journal of the World Aquaculture Society, 2007, v. 38, n. 2, p. 218, doi. 10.1111/j.1749-7345.2007.00091.x
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- Publication type:
- Article