Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles
Liu, Chunmei, Ding, Zhenjiang, Zhang, Zihan, Zhao, Laiyu, Zhang, Chunhui, Huang, Feng
Published in Food Chemistry: X (30.10.2023)
Published in Food Chemistry: X (30.10.2023)
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Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds
Wang, Jing, Song, Yu, Zhao, Laiyu, Yang, Ping, Huang, Feng, Wu, Yun, Zhang, Chunhui
Published in Food Chemistry: X (30.06.2024)
Published in Food Chemistry: X (30.06.2024)
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Journal Article
Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability
Zhang, Hongru, Zhao, Laiyu, Shen, Qingshan, Qi, Liwei, Jiang, Shan, Guo, Yujie, Zhang, Chunhui, Richel, Aurore
Published in Food science & technology (01.06.2021)
Published in Food science & technology (01.06.2021)
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Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
Wang, Tianze, Han, Dong, Zhao, Laiyu, Huang, Feng, Yang, Ping, Zhang, Chunhui
Published in Journal of agricultural and food chemistry (22.11.2023)
Published in Journal of agricultural and food chemistry (22.11.2023)
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Journal Article
Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study
Song, Yu, Huang, Feng, Li, Xia, Han, Dong, Zhao, Laiyu, Liang, Hong, Rui, Maoneng, Wang, Jipeng, Zhang, Chunhui
Published in Food research international (01.10.2021)
Published in Food research international (01.10.2021)
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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
Xu, Ying, Wei, Wensong, Lin, Hengxun, Huang, Feng, Yang, Ping, Liu, Junmei, Zhao, Laiyu, Zhang, Chunhui
Published in Meat science (01.07.2024)
Published in Meat science (01.07.2024)
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Discrimination of geographical origin and species of China's cattle bones based on multi-element analyses by inductively coupled plasma mass spectrometry
Zhang, Hongru, Liu, Wenyuan, Shen, Qingshan, Zhao, Laiyu, Zhang, Chunhui, Richel, Aurore
Published in Food chemistry (15.09.2021)
Published in Food chemistry (15.09.2021)
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Authenticating Tibetan pork in China by tracing the species and geographical features based on stable isotopic and multi-elemental fingerprints
Zhao, Laiyu, Zhang, Hongru, Huang, Feng, Liu, Hao, Wang, Tianze, Zhang, Chunhui
Published in Food control (01.03.2023)
Published in Food control (01.03.2023)
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Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef
Liu, Junmei, Yuan, Shuang, Han, Dong, Liu, Jiqian, Zhao, Laiyu, Wu, Jihong
Published in Innovative food science & emerging technologies (01.03.2023)
Published in Innovative food science & emerging technologies (01.03.2023)
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Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
Wang, Tianze, Wang, Jingfan, Han, Dong, Qiang, Yu, Zhao, Laiyu, Xu, Ying, Huang, Feng, Shen, Shuo, Li, Ku, Yang, Ping, Zhang, Chunhui
Published in Journal of molecular liquids (01.07.2024)
Published in Journal of molecular liquids (01.07.2024)
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Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations
Zhao, Laiyu, Ren, Jie, Wang, Liwei, Li, Jiajing, Wang, Mengze, Wang, Liying, Zhu, Baoqing, Zhang, Bolin
Published in Journal of food processing and preservation (01.03.2019)
Published in Journal of food processing and preservation (01.03.2019)
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