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Anthony Pius Bassey

Showing results (1-10 of 19) with videos related to

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Annual Review of Food Science and Technology|March 27, 2023
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional ValuesChunbao Li, Anthony Pius Bassey, Guanghong Zhou
Foods (Basel, Switzerland)|May 28, 2022
Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in MeatballsYongfang Chen, Anthony Pius Bassey, Yun Bai, et al.
Journal of Proteomics|February 9, 2023
Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutritionXinrui Mao, Anthony Pius Bassey, Dongfang Sun, et al.
Foods (Basel, Switzerland)|January 8, 2025
Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head MusclesQihan Liu, Anthony Pius Bassey, Ziyu Li, et al.
Food Chemistry|April 2, 2022
Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol mattersJiahui Chen, Xing Zhang, Xing Chen, et al.
Food Research International (Ottawa, Ont.)|September 9, 2022
Food protein aggregation and its applicationZongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Chemistry|March 16, 2021
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysineZongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Food Chemistry|August 7, 2022
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredientsZongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Journal of Agricultural and Food Chemistry|February 24, 2023
Preparation and Quality Evaluation of Cultured FatPeipei Liu, Wenjuan Song, Anthony Pius Bassey, et al.
Foods (Basel, Switzerland)|January 8, 2023
ACE Inhibitory Peptides Derived from Muscovy Duck (<i>Cairina moschata</i>) PlasmaZongshuai Zhu, Haoyu Guo, Yan Xu, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
Annual Review of Food Science and Technology|March 27, 2023
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional ValuesChunbao Li, Anthony Pius Bassey, Guanghong Zhou
Foods (Basel, Switzerland)|May 28, 2022
Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in MeatballsYongfang Chen, Anthony Pius Bassey, Yun Bai, et al.
Journal of Proteomics|February 9, 2023
Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutritionXinrui Mao, Anthony Pius Bassey, Dongfang Sun, et al.
Foods (Basel, Switzerland)|January 8, 2025
Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head MusclesQihan Liu, Anthony Pius Bassey, Ziyu Li, et al.
Food Chemistry|April 2, 2022
Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol mattersJiahui Chen, Xing Zhang, Xing Chen, et al.
Food Research International (Ottawa, Ont.)|September 9, 2022
Food protein aggregation and its applicationZongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Chemistry|March 16, 2021
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysineZongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Food Chemistry|August 7, 2022
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredientsZongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Journal of Agricultural and Food Chemistry|February 24, 2023
Preparation and Quality Evaluation of Cultured FatPeipei Liu, Wenjuan Song, Anthony Pius Bassey, et al.
Foods (Basel, Switzerland)|January 8, 2023
ACE Inhibitory Peptides Derived from Muscovy Duck (<i>Cairina moschata</i>) PlasmaZongshuai Zhu, Haoyu Guo, Yan Xu, et al.
Pageof 2