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Biosensors
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January 21, 2023
A Synergistic Dual-Channel Sensor for Ultrasensitive Detection of <i>Pseudomonas aeruginosa</i> by DNA Nanostructure and G-Quadruplex
Wei Yuan, Xinxia Wang, Zhilan Sun, et al.
Food Chemistry
|
September 27, 2022
Ultrasensitive multicolor electrochromic sensor built on closed bipolar electrode: Application in the visual detection of Pseudomonas aeruginosa
Xinxia Wang, Wei Yuan, Zhilan Sun, et al.
Food Chemistry
|
November 21, 2024
A novel gelatin/chitosan-based "sandwich" antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken
Xinxia Wang, Zaitian Wang, Zhilan Sun, et al.
Food Chemistry
|
December 13, 2023
An innovative Pickering W/O/W nanoemulsion co-encapsulating hydrophilic lysozyme and hydrophobic Perilla leaf oil for extending shelf life of fish products
Zaitian Wang, Wenxiang Tang, Zhilan Sun, et al.
Food Chemistry
|
June 29, 2023
Preparation and characterization of a novel absorbent pad based on polyvinyl alcohol/gellan gum/citric acid with incorporated Perilla leaf oil nanoemulsion for chilled chicken packaging
Zaitian Wang, Wenxiang Tang, Zhilan Sun, et al.
Food Chemistry
|
June 8, 2015
Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck
Weimin Xu, Xinglian Xu, Guanghong Zhou, et al.
Journal of Agricultural and Food Chemistry
|
November 11, 2020
Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review
Jiankang Wang, Linxiao Han, Daoying Wang, et al.
Food Chemistry
|
June 27, 2020
Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein
Xiao Chen, Ye Zou, Daoying Wang, et al.
Microbial Pathogenesis
|
March 20, 2022
Contribution of ultrasound in combination with chlorogenic acid against Salmonella enteritidis under biofilm and planktonic condition
Jinyue Sun, Zhilan Sun, Debao Wang, et al.
The Journal of Poultry Science
|
February 15, 2020
Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
Daoying Wang, Muhan Zhang, Ye Zou, et al.
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of 14
Search research articles
Search
Showing results (11-20 of 137) with videos related to
Sort By:
Page
of 14
Biosensors
|
January 21, 2023
A Synergistic Dual-Channel Sensor for Ultrasensitive Detection of <i>Pseudomonas aeruginosa</i> by DNA Nanostructure and G-Quadruplex
Wei Yuan, Xinxia Wang, Zhilan Sun, et al.
Food Chemistry
|
September 27, 2022
Ultrasensitive multicolor electrochromic sensor built on closed bipolar electrode: Application in the visual detection of Pseudomonas aeruginosa
Xinxia Wang, Wei Yuan, Zhilan Sun, et al.
Food Chemistry
|
November 21, 2024
A novel gelatin/chitosan-based "sandwich" antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken
Xinxia Wang, Zaitian Wang, Zhilan Sun, et al.
Food Chemistry
|
December 13, 2023
An innovative Pickering W/O/W nanoemulsion co-encapsulating hydrophilic lysozyme and hydrophobic Perilla leaf oil for extending shelf life of fish products
Zaitian Wang, Wenxiang Tang, Zhilan Sun, et al.
Food Chemistry
|
June 29, 2023
Preparation and characterization of a novel absorbent pad based on polyvinyl alcohol/gellan gum/citric acid with incorporated Perilla leaf oil nanoemulsion for chilled chicken packaging
Zaitian Wang, Wenxiang Tang, Zhilan Sun, et al.
Food Chemistry
|
June 8, 2015
Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck
Weimin Xu, Xinglian Xu, Guanghong Zhou, et al.
Journal of Agricultural and Food Chemistry
|
November 11, 2020
Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review
Jiankang Wang, Linxiao Han, Daoying Wang, et al.
Food Chemistry
|
June 27, 2020
Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein
Xiao Chen, Ye Zou, Daoying Wang, et al.
Microbial Pathogenesis
|
March 20, 2022
Contribution of ultrasound in combination with chlorogenic acid against Salmonella enteritidis under biofilm and planktonic condition
Jinyue Sun, Zhilan Sun, Debao Wang, et al.
The Journal of Poultry Science
|
February 15, 2020
Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
Daoying Wang, Muhan Zhang, Ye Zou, et al.
Page
of 14