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Meat Science|June 10, 2025
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem timesYali Zhou, Huiting Luo, Conggui Chen, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomicsCong Li, Sam Al-Dalali, Hui Zhou, et al.
Food Chemistry|May 5, 2022
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-noseCong Li, Sam Al-Dalali, Zhouping Wang, et al.
Critical Reviews in Food Science and Nutrition|July 16, 2024
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a reviewYingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Stearic acid prevent alcohol-induced liver damage by regulating the gut microbiotaWen Nie, Feiran Xu, Kai Zhou, et al.
Meat Science|April 5, 2011
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked hamYanqing Han, Yun Jiang, Xinglian Xu, et al.
Artificial Cells, Nanomedicine, and Biotechnology|March 7, 2020
Long intergenic non-coding RNA 1939 eliminates proliferation and migration of human renal cell carcinoma (RCC) cells by down-regulation of miR-154Rongyuan Zhang, Weijie Zhang, Baocai Xu, et al.
Bioresource Technology|December 12, 2018
Enhanced alure-type biological system (E-ATBS) for carbon, nitrogen and phosphorus removal from slaughterhouse wastewater: A case studyShuang Tong, Shouwei Wang, Yan Zhao, et al.
Journal of the Science of Food and Agriculture|July 11, 2025
Enhancing dry-fermented sausages: Meyerozyma guilliermondii as a flavor-boosting yeast in co-inoculation with Latilactobacillus sakeiYining Ding, Yueqian Chen, Chunbo Ge, et al.
Digestive Diseases and Sciences|August 11, 2025
Aflatoxin B1 Promotes M2-like Macrophage Polarization via IL-6 Expression in Hepatocellular CarcinomaJingze Niu, Wenda Wu, Huayue Zhang, et al.
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