Residue behavior and dietary risk assessment of chlorothalonil and its metabolite SDS-3701 in water spinach to propose maximum residue limit (MRL)
Lin, Hongfang, Zhao, Shengming, Fan, Xueqi, Ma, Yecheng, Wu, Xingling, Su, Yue, Hu, Jiye
Published in Regulatory toxicology and pharmacology (01.10.2019)
Published in Regulatory toxicology and pharmacology (01.10.2019)
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Journal Article
Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination
Zhao, Shengming, Li, Ningning, Li, Zhao, He, Hongju, Zhao, Yanyan, Zhu, Mingming, Wang, Zhengrong, Kang, Zhuangli, Ma, Hanjun
Published in International journal of food properties (01.01.2019)
Published in International journal of food properties (01.01.2019)
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Journal Article
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum
Zhao, Shengming, Li, Zhao, Liu, Yu, Zhao, Yanan, Yuan, Xiaorui, Kang, Zhuangli, Zhu, Mingming, Ma, Hanjun
Published in Food Chemistry: X (30.06.2022)
Published in Food Chemistry: X (30.06.2022)
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Journal Article
Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein
Zhao, Shengming, Liu, Yu, Yang, Liu, Zhao, Yanyan, Zhu, Mingming, Wang, Hui, Kang, Zhuangli, Ma, Hanjun
Published in Food Chemistry: X (30.06.2024)
Published in Food Chemistry: X (30.06.2024)
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Journal Article
Nonlinear Machine Learning in Warfarin Dose Prediction: Insights from Contemporary Modelling Studies
Zhang, Fengying, Liu, Yan, Ma, Weijie, Zhao, Shengming, Chen, Jin, Gu, Zhichun
Published in Journal of personalized medicine (29.04.2022)
Published in Journal of personalized medicine (29.04.2022)
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Journal Article
Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation
Qinghang, Wu, Zhang, Chengcheng, Zhang, Jianming, Xin, Xiaoting, Li, Ting, He, Chengyun, Zhao, Shengming, Liu, Daqun
Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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Journal Article
Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein
Xiaorui YUAN, Heyu CHEN, Yu LIU, Qinghang WU, Liu YANG, Yanyan ZHAO, Haixu ZHOU, Mingming ZHU, Ziran CAI, Shengming ZHAO
Published in Shipin gongye ke-ji (01.07.2022)
Published in Shipin gongye ke-ji (01.07.2022)
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Journal Article
Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment
Peng, Zeyu, Zhu, Mingming, Zhang, Juan, Zhao, Shengming, He, Hongju, Kang, Zhuangli, Ma, Hanjun, Xu, Baocheng
Published in Food chemistry (01.05.2021)
Published in Food chemistry (01.05.2021)
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Journal Article
Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA‑9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage
Zhao, Shengming, Han, Jinzhi, Bie, Xiaomei, Lu, Zhaoxin, Zhang, Chong, Lv, Fengxia
Published in Journal of agricultural and food chemistry (06.04.2016)
Published in Journal of agricultural and food chemistry (06.04.2016)
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Journal Article
Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat
Zhao, Yanyan, Zhang, Shengkai, Zhao, Shengming, Kang, Zhuangli, Ma, Hanjun
Published in Food science & technology (01.05.2023)
Published in Food science & technology (01.05.2023)
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Journal Article
Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters
Zhao, Shengming, Liu, Yu, Yuan, Xiaorui, Zhao, Yanyan, Kang, Zhuangli, Zhu, Mingming, Ma, Hanjun
Published in Food science & technology (01.04.2022)
Published in Food science & technology (01.04.2022)
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Journal Article
Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins
Zhu, Mingming, Wang, He, Zong, Jiaxing, Zhang, Juan, Zhao, Shengming, Ma, Hanjun
Published in Food chemistry (01.02.2024)
Published in Food chemistry (01.02.2024)
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Journal Article
The effects of modified quinoa protein emulsion as fat substitutes in frankfurters
Zhao, Shengming, Yuan, Xiaorui, Yang, Liu, Zhu, Mingming, Ma, Hanjun, Zhao, Yanyan
Published in Meat science (01.08.2023)
Published in Meat science (01.08.2023)
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Journal Article
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Zhao, Shengming, Yang, Liu, Chen, Xiang, Zhao, Yanyan, Ma, Hanjun, Wang, Hui, Su, Anxiang
Published in Food chemistry (15.10.2024)
Published in Food chemistry (15.10.2024)
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Journal Article
Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization
Zhao, Yanyan, Yuan, Yibo, Yuan, Xiaorui, Zhao, Shengming, Kang, Zhuangli, Zhu, Mingming, He, Hongju, Ma, Hanjun
Published in Food science & technology (01.01.2023)
Published in Food science & technology (01.01.2023)
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Journal Article
Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins
Zhu, Mingming, Li, Huijie, Xing, Yi, Ma, Changming, Peng, Zeyu, Jiao, Lingxia, Kang, Zhuangli, Zhao, Shengming, Ma, Hanjun
Published in Food chemistry (15.03.2023)
Published in Food chemistry (15.03.2023)
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Journal Article