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Frontiers in Microbiology|February 23, 2023
Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475Rui Liu, Yong Ma, Lei Chen, et al.Physical Review Letters|November 13, 2008
Vacancy-assisted diffusion of alkoxy species on rutile TiO2(110)Zhenrong Zhang, Roger Rousseau, Jinlong Gong, et al.Food Chemistry|January 9, 2026
Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballsXinxin Zhao, Yunling Jiang, Zixin Luo, et al.Journal of the Science of Food and Agriculture|July 1, 2025
Effect of lard-derived diacylglycerol on the physicochemical properties and quality of frankfurtersXinxin Zhao, Bangcheng Lai, Yunling Jiang, et al.Food Chemistry|June 30, 2019
An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteriaRui Liu, Yanqing Wang, Nan Du, et al.Journal of Food Science and Technology|February 20, 2015
Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausageHai Yu, Chunjun Qin, Peipei Zhang, et al.Foods (Basel, Switzerland)|February 25, 2023
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar ProteinQingfeng Ge, Yuehao Wu, Na Yuan, et al.International Journal of Biological Macromolecules|April 30, 2021
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meatXi Zhou, Xinxiang Zong, Min Zhang, et al.Scientific Reports|August 16, 2018
Gene Ontology Enrichment Improves Performances of Functional Similarity of GenesWenting Liu, Jianjun Liu, Jagath C RajapakseGenes|June 26, 2015
Genetics of Type 2 Diabetes and Clinical UtilityRajkumar Dorajoo, Jianjun Liu, Bernhard O BoehmPageof 149