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Foods (Basel, Switzerland)|June 13, 2025
Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat ProductXueying Sun, Xige He, Dan Wang, et al.Meat Science|July 31, 2023
Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambsLu Dou, Lina Sun, Chang Liu, et al.Meat Science|June 10, 2023
Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambsLu Dou, Chang Liu, Xiaoyu Chen, et al.Foods (Basel, Switzerland)|November 25, 2023
The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb JerkyXiaotong Li, Guanhua Hu, Xueying Sun, et al.Foods (Basel, Switzerland)|September 9, 2022
Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein HydrolysateGuanhua Hu, Debao Wang, Lina Sun, et al.Journal of Food Science|May 3, 2022
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem agingLu Dou, Chang Liu, Zhihao Yang, et al.Journal of Agricultural and Food Chemistry|January 17, 2026
DIA-Based Proteomics Analysis Revealed the Impact of Dietary l-Arginine Supplementation on Meat Protein in Mongolian Sheep through the Nitric Oxide SignalingLina Sun, Min Zhang, Huan Zhu, et al.Ultrasonics Sonochemistry|March 25, 2023
Effects of ultrasound on the structural and functional properties of sheep bone collagenGuanhua Hu, Xiaotong Li, Rina Su, et al.Bone Marrow Transplantation|March 5, 2024
Outcomes and prognosis of haploidentical haematopoietic stem cell transplantation in children with FLT3-ITD mutated acute myeloid leukaemiaQianwen Shang, Lu Bai, Yifei Cheng, et al.Food Chemistry|November 26, 2022
Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomicsMin Zhang, Rina Su, Mirco Corazzin, et al.Pageof 3