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Food Chemistry|November 25, 2021
Identification and quantification of fox meat in meat products by liquid chromatography-tandem mass spectrometryYingying Zhang, Mengyao Liu, Shouwei Wang, et al.Food Chemistry|November 9, 2020
Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork contentYingying Li, Yingying Zhang, Chaodi Kang, et al.Journal of Food Science and Technology|November 20, 2019
Inactivation of <i>Pseudomonas deceptionensis</i> CM2 on chicken breasts using plasma-activated waterChaodi Kang, Qisen Xiang, Dianbo Zhao, et al.Foods (Basel, Switzerland)|September 13, 2025
Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat AuthenticationYingying Zhang, Chaodi Kang, Mengyao Liu, et al.Food Chemistry|September 20, 2021
Rapid LC-MS/MS method for the detection of seven animal species in meat productsMingyue Zhang, Yingying Li, Yingying Zhang, et al.Food Chemistry|April 14, 2022
Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DAChaodi Kang, Yingying Zhang, Mingyue Zhang, et al.Pageof 1