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International Journal of Biological Macromolecules|May 16, 2024
Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat pattiesQiqi Chen, Zhaoming Wang, Huale Li, et al.Journal of Fluorescence|October 27, 2021
Development of a Simple Dansyl-Based PH Fluorescent Probe in Acidic Medium and Its Application in Cell ImagingYu Liu, Yan Wang, Li Zhao, et al.Critical Reviews in Food Science and Nutrition|October 31, 2023
Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrenceQianli Huang, Huijuan Zhang, Li Zhang, et al.Food Chemistry|February 5, 2026
Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A mechanistic studyZhenyang Wu, Sunyan Wang, Huchuan Yuan, et al.Food Chemistry|August 2, 2022
Influence of curing on the metabolite profile of water-boiled salted duckCong Li, Sam Al-Dalali, Hui Zhou, et al.Food Microbiology|September 1, 2025
Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatmentsQiong Pan, Qianhui Gu, Conggui Chen, et al.Critical Reviews in Food Science and Nutrition|November 2, 2022
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directionsPan Huang, Huiting Luo, Conggui Chen, et al.Journal of the Science of Food and Agriculture|November 7, 2020
Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in baconJie Guo, Qiong Wang, Conggui Chen, et al.Meat Science|December 13, 2025
Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion propertiesZili Yang, Conggui Chen, Baocai Xu, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperatureQing Xiao, Huiting Luo, Conggui Chen, et al.Pageof 27