Complete Mitochondrial Genome of Piophila casei (Diptera: Piophilidae): Genome Description and Phylogenetic Implications
Bi, Shenghui, Song, Yanfei, Liu, Linggao, Wan, Jing, Zhou, Ying, Zhu, Qiujin, Liu, Jianfeng
Published in Genes (08.04.2023)
Published in Genes (08.04.2023)
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Journal Article
Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham
Gong, Xiaohui, Mi, Ruifang, Chen, Xi, Zhu, Qiujin, Xiong, Suyue, Qi, Biao, Wang, Shouwei
Published in Food science and human wellness (01.01.2023)
Published in Food science and human wellness (01.01.2023)
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Journal Article
Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis
Xing, Shuqi, Zhu, Ruonan, Cheng, Kai, Cai, Yangyang, Hu, Yuedan, Li, Cuiqin, Zeng, Xuefeng, Zhu, Qiujin, He, Laping
Published in Frontiers in microbiology (12.03.2021)
Published in Frontiers in microbiology (12.03.2021)
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Journal Article
Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages
Zhou, Yeling, Zhou, Ying, Wan, Jing, Zhu, Qiujin, Liu, Linggao, Gu, Sha, Li, Hongying
Published in Food Chemistry: X (30.03.2023)
Published in Food Chemistry: X (30.03.2023)
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Journal Article
Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking
Liu, Linggao, Zhou, Ying, Wan, Jing, Zhu, Qiujin, Bi, Shenghui, Zhou, Yeling, Gu, Sha, Chen, Dan, Huang, Yanpei, Hu, Bokai
Published in Food Chemistry: X (30.10.2022)
Published in Food Chemistry: X (30.10.2022)
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Journal Article
Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China
Lu, Kuan, Wang, Xueya, Wan, Jing, Zhou, Ying, Li, Hongying, Zhu, Qiujin
Published in Foods (05.09.2022)
Published in Foods (05.09.2022)
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Journal Article
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein
Li, Beibei, Wang, Yang, Wang, Shuyu, Chen, Sengao, Yang, Chaoyue, Liu, Linggao, Bi, Shenghui, Zhou, Ying, Zhu, Qiujin
Published in Food Chemistry: X (30.03.2024)
Published in Food Chemistry: X (30.03.2024)
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Journal Article
Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter
Tian, Zhiqing, Zhu, Qiujin, Chen, Yuanshan, Zhou, Ying, Hu, Ke, Li, Hongying, Lu, Kuan, Zhou, Jie, Liu, Yuan, Chen, Xi
Published in Foods (21.05.2022)
Published in Foods (21.05.2022)
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Journal Article
Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression
Hu, Ke, Chang, Rui, Zhu, Qiujin, Wan, Jing, Tang, Pengyu, Liu, Chunli, Song, Li, He, Laping, Ye, Chun, Zeng, Xuefeng, Deng, Li, Hu, Ping
Published in Food biophysics (01.12.2020)
Published in Food biophysics (01.12.2020)
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Journal Article
Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
Gu, Sha, Zhu, Qiujin, Zhou, Ying, Wan, Jing, Liu, Linggao, Zhou, Yeling, Chen, Dan, Huang, Yanpei, Chen, Li, Zhong, Xiaolin
Published in Foods (25.11.2022)
Published in Foods (25.11.2022)
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Journal Article
Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham
Yue, Xi, Bi, Shenghui, Li, Xiangrui, Zhang, Xinxin, Lan, Lisha, Chen, Li, Zhang, Zhili, Liu, Yuanyuan, Zhou, Ying, Ye, Chun, Zhu, Qiujin
Published in Foods (01.06.2024)
Published in Foods (01.06.2024)
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Journal Article
Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing
Huang, Yanpei, Zhou, Ying, Liu, Yuanyuan, Wan, Jing, Hu, Ping, Liu, Linggao, Li, Mingming, Zhou, Yeling, Gu, Sha, Chen, Dan, Hu, Bokai, Hu, Ke, Zhu, Qiujin
Published in Food Chemistry: X (30.03.2023)
Published in Food Chemistry: X (30.03.2023)
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