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Research Progress of Meat Product Flavor Based on Molecular Sensory Science.
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- Science & Technology of Food Industry, 2024, v. 45, n. 6, p. 352, doi. 10.13386/j.issn1002-0306.2023040114
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- Article
Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.
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- Foods, 2024, v. 13, n. 3, p. 410, doi. 10.3390/foods13030410
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- Article
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks.
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- Foods, 2023, v. 12, n. 10, p. 1929, doi. 10.3390/foods12101929
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- Article
Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry.
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- Foods, 2022, v. 11, n. 23, p. 3897, doi. 10.3390/foods11233897
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The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms.
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- Foods, 2022, v. 11, n. 21, p. 3480, doi. 10.3390/foods11213480
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- Article
Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food.
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- Foods, 2022, v. 11, n. 16, p. 2409, doi. 10.3390/foods11162409
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- Article
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch.
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- Food Biophysics, 2021, v. 16, n. 3, p. 395, doi. 10.1007/s11483-021-09676-w
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- Article
A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.15004
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- Article
Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14711
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- Article
Isolation and identification of flavour peptides from Nanjing cooked duck.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2014, v. 37, n. 5, p. 135, doi. 10.7685/j.issn.1000-2030.2014.05.022
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- Article
Effects of two pressure-resistant bacteria on the shelf-life of water-boiled salted duck.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2014, v. 37, n. 2, p. 127, doi. 10.7685/j.issn.1000-2030.2014.02.021
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- Article
Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 235, doi. 10.1111/ijfs.15247
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- Article
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 4899, doi. 10.1002/jsfa.12558
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- Article
Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 6, p. 2752, doi. 10.1002/jsfa.12290
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- 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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- 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.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 10, p. 3910, doi. 10.1002/jsfa.10433
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- Article
Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 768, doi. 10.1007/s13197-021-05071-y
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- Article
Impact of oral processing on texture attributes and taste perception.
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- Journal of Food Science & Technology, 2017, v. 54, n. 8, p. 2585, doi. 10.1007/s13197-017-2661-1
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- Article
A rapid and non-destructive method for detecting the water-holding capacity of pork using composite film.
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- International Journal of Food Engineering, 2021, v. 17, n. 6, p. 465, doi. 10.1515/ijfe-2020-0185
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- Article
Rapid and Non-Destructive Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI).
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- International Journal of Food Engineering, 2019, v. 15, n. 8, p. N.PAG, doi. 10.1515/ijfe-2018-0313
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- Article
An electrochemical sensor based on [Ru(bpy)<sub>2</sub>dpp]<sup>2+</sup>/SMWCNTs/Au modified glassy carbon electrode for the detection of 5ʹ-GMP.
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- Applied Biological Chemistry, 2022, v. 65, n. 1, p. 1, doi. 10.1186/s13765-022-00721-x
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- Article
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage.
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- Czech Journal of Food Sciences, 2023, v. 41, n. 3, p. 196, doi. 10.17221/111/2022-CJFS
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- Article
Inhibition of Natural Spices on Heterocyclic Amines Formation.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 332, doi. 10.16429/j.1009-7848.2024.03.033
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- Article
The Mechanism of Capsaicin Damage to Taste.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 321, doi. 10.16429/j.1009-7848.2024.03.032
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- Article
Construction of Training Mode of Professional Postgraduates in Food Specialty Based on 'Double First-class' and Rural Revitalization.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 489, doi. 10.16426/j.1009-7848.2024.02.044
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- Article
Advances in Physiological Correlation between Saliva Composition and Taste Perception.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 382, doi. 10.16426/j.1009-7848.2024.02.035
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- Article
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup.
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- Polish Journal of Food & Nutrition Sciences, 2024, v. 74, n. 1, p. 26, doi. 10.31883/pjfns/178516
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- Article
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties.
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- Foods, 2024, v. 13, n. 6, p. 1, doi. 10.3390/foods13060947
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- Article
A Novel Oral Astaxanthin Nanoemulsion from Haematococcus pluvialis Induces Apoptosis in Lung Metastatic Melanoma.
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- Oxidative Medicine & Cellular Longevity, 2020, p. 1, doi. 10.1155/2020/2647670
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- Article
Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR).
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/3536824
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- Article
Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/4714919
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- Article
Evaluation of beef flavor attribute based on sensor array in tandem with support vector machines.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2663, doi. 10.1007/s11694-019-00187-4
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- Article