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Jinxuan Cao

Showing results (1-10 of 172) with videos related to

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Foods (Basel, Switzerland)|June 28, 2023
Green Processing Technology of Meat and Meat ProductsChangyu Zhou, Jinxuan Cao
Foods (Basel, Switzerland)|October 14, 2023
Flavor Formation and Quality Maintenance in Meat ProcessingYing Wang, Yani Luo, Jinxuan Cao
Foods (Basel, Switzerland)|February 27, 2026
The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical-Chemical Properties of Soy SauceJunjie Lin, Chun Cui, Jinxuan Cao
Foods (Basel, Switzerland)|October 14, 2022
Liposomes as Delivery System for Applications in Meat ProductsLi Huang, Wendi Teng, Jinxuan Cao, et al.
Journal of Texture Studies|December 11, 2022
Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibersYuemei Zhang, Fang Geng, Ying Wang, et al.
Computational Intelligence and Neuroscience|June 19, 2020
Chinese Emergency Event Recognition Using Conv-RDBiGRU ModelHaoran Yin, Jinxuan Cao, Luzhe Cao, et al.
Bioorganic & Medicinal Chemistry Letters|June 7, 2011
The molecular mechanisms of interactions between bioactive peptides and angiotensin-converting enzymeDaodong Pan, Huiqing Guo, Bo Zhao, et al.
Foods (Basel, Switzerland)|July 27, 2024
Recent Advances of Natural Pentacyclic Triterpenoids as Bioactive Delivery System for Synergetic Biological ApplicationsWendi Teng, Zixiao Zhou, Jinxuan Cao, et al.
Advances in Food and Nutrition Research|March 9, 2024
Food off-odor generation, characterization and recent advances in novel mitigation strategiesQiang Xia, Changyu Zhou, Daodong Pan, et al.
Food Chemistry|June 25, 2013
¹H NMR and multivariate data analysis of the relationship between the age and quality of duck meatChunli Liu, Daodong Pan, Yangfang Ye, et al.
Pageof 18

Showing results (1-10 of 172) with videos related to

Sort By:
Pageof 18
Foods (Basel, Switzerland)|June 28, 2023
Green Processing Technology of Meat and Meat ProductsChangyu Zhou, Jinxuan Cao
Foods (Basel, Switzerland)|October 14, 2023
Flavor Formation and Quality Maintenance in Meat ProcessingYing Wang, Yani Luo, Jinxuan Cao
Foods (Basel, Switzerland)|February 27, 2026
The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical-Chemical Properties of Soy SauceJunjie Lin, Chun Cui, Jinxuan Cao
Foods (Basel, Switzerland)|October 14, 2022
Liposomes as Delivery System for Applications in Meat ProductsLi Huang, Wendi Teng, Jinxuan Cao, et al.
Journal of Texture Studies|December 11, 2022
Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibersYuemei Zhang, Fang Geng, Ying Wang, et al.
Computational Intelligence and Neuroscience|June 19, 2020
Chinese Emergency Event Recognition Using Conv-RDBiGRU ModelHaoran Yin, Jinxuan Cao, Luzhe Cao, et al.
Bioorganic & Medicinal Chemistry Letters|June 7, 2011
The molecular mechanisms of interactions between bioactive peptides and angiotensin-converting enzymeDaodong Pan, Huiqing Guo, Bo Zhao, et al.
Foods (Basel, Switzerland)|July 27, 2024
Recent Advances of Natural Pentacyclic Triterpenoids as Bioactive Delivery System for Synergetic Biological ApplicationsWendi Teng, Zixiao Zhou, Jinxuan Cao, et al.
Advances in Food and Nutrition Research|March 9, 2024
Food off-odor generation, characterization and recent advances in novel mitigation strategiesQiang Xia, Changyu Zhou, Daodong Pan, et al.
Food Chemistry|June 25, 2013
¹H NMR and multivariate data analysis of the relationship between the age and quality of duck meatChunli Liu, Daodong Pan, Yangfang Ye, et al.
Pageof 18