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Food Research International (Ottawa, Ont.)
|
April 9, 2026
Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat
Xiangxi Yan, Xinze Li, Jiamin Shen, et al.
Foods (Basel, Switzerland)
|
February 13, 2026
Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with <i>Staphylococcus</i> During Air-Drying Process
Juanjuan Du, Linyuan Feng, Ying Wang, et al.
Food Chemistry: X
|
July 3, 2025
Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion
Xinyu Hu, Xinshuo Yao, Xinyu Kou, et al.
Meat Science
|
December 31, 2021
Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity
Nan Yang, Xiaolong Liang, Jinxuan Cao, et al.
International Journal of Biological Macromolecules
|
February 23, 2024
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
Food Chemistry
|
January 28, 2026
Structural characterization, cryoprotective potential, and mechanistic insights of thawed drip proteolytic peptides
Xiaoyu Han, Jinxuan Cao, Shiqi Liu, et al.
Food Chemistry
|
January 23, 2025
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Research International (Ottawa, Ont.)
|
December 6, 2024
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Bioresource Technology
|
August 8, 2022
Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance
Xiaohui Zhang, Yuanrong Zheng, Mukesh Kumar Awasthi, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Mechanism of monosodium fumarate in inhibiting Bacillus cereus spore growth and its implications for food safety control
Yangfu Li, Xiang Li, Juan Wang, et al.
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Search research articles
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Showing results (161-170 of 172) with videos related to
Sort By:
Page
of 18
Food Research International (Ottawa, Ont.)
|
April 9, 2026
Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat
Xiangxi Yan, Xinze Li, Jiamin Shen, et al.
Foods (Basel, Switzerland)
|
February 13, 2026
Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with <i>Staphylococcus</i> During Air-Drying Process
Juanjuan Du, Linyuan Feng, Ying Wang, et al.
Food Chemistry: X
|
July 3, 2025
Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion
Xinyu Hu, Xinshuo Yao, Xinyu Kou, et al.
Meat Science
|
December 31, 2021
Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity
Nan Yang, Xiaolong Liang, Jinxuan Cao, et al.
International Journal of Biological Macromolecules
|
February 23, 2024
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
Food Chemistry
|
January 28, 2026
Structural characterization, cryoprotective potential, and mechanistic insights of thawed drip proteolytic peptides
Xiaoyu Han, Jinxuan Cao, Shiqi Liu, et al.
Food Chemistry
|
January 23, 2025
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Research International (Ottawa, Ont.)
|
December 6, 2024
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Bioresource Technology
|
August 8, 2022
Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance
Xiaohui Zhang, Yuanrong Zheng, Mukesh Kumar Awasthi, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Mechanism of monosodium fumarate in inhibiting Bacillus cereus spore growth and its implications for food safety control
Yangfu Li, Xiang Li, Juan Wang, et al.
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