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International Journal of Food Microbiology
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November 4, 2025
The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics
Tianmeng Zhang, Qiang Xia, Ying Wang, et al.
Food Chemistry
|
June 9, 2019
Proteomic responses to oxidative damage in meat from ducks exposed to heat stress
Jun He, Chenlan Xia, Yuxin He, et al.
Journal of Food Science
|
October 12, 2019
The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months
Yao Bi, Ying Wang, Guanghong Zhou, et al.
Food Chemistry
|
May 8, 2026
Antioxidant peptides from porcine blood meal: Mechanisms of interaction with hemin via spectroscopy and molecular docking
Rong Jia, Juanjuan Du, Jinxuan Cao, et al.
Food Chemistry
|
October 30, 2025
Comparative study on Acetobacter-mediated calcium release and speciation from diverse animal-derived calcium powders: eggshell, oyster, chicken bone, and beef bone
Jiani Lu, Zhongqiang Wang, Jinxuan Cao, et al.
Food Chemistry
|
June 22, 2026
Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach
Zhuowen Wang, Jinxuan Cao, Jinpeng Wang, et al.
Journal of Agricultural and Food Chemistry
|
July 15, 2020
Angiotensin I-Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion
Li Hao, Xinchang Gao, Tingyi Zhou, et al.
Food Chemistry
|
November 19, 2019
Metabolite profile based on <sup>1</sup>H NMR of broiler chicken breasts affected by wooden breast myodegeneration
Ying Wang, Yang Yang, Daodong Pan, et al.
Food Chemistry
|
November 28, 2020
Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins
Zhengwen Wang, Yangying Sun, Yali Dang, et al.
Poultry Science
|
December 28, 2020
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process
Hong Chang, Ying Wang, Qiang Xia, et al.
Page
of 18
Search research articles
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Showing results (71-80 of 172) with videos related to
Sort By:
Page
of 18
International Journal of Food Microbiology
|
November 4, 2025
The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics
Tianmeng Zhang, Qiang Xia, Ying Wang, et al.
Food Chemistry
|
June 9, 2019
Proteomic responses to oxidative damage in meat from ducks exposed to heat stress
Jun He, Chenlan Xia, Yuxin He, et al.
Journal of Food Science
|
October 12, 2019
The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months
Yao Bi, Ying Wang, Guanghong Zhou, et al.
Food Chemistry
|
May 8, 2026
Antioxidant peptides from porcine blood meal: Mechanisms of interaction with hemin via spectroscopy and molecular docking
Rong Jia, Juanjuan Du, Jinxuan Cao, et al.
Food Chemistry
|
October 30, 2025
Comparative study on Acetobacter-mediated calcium release and speciation from diverse animal-derived calcium powders: eggshell, oyster, chicken bone, and beef bone
Jiani Lu, Zhongqiang Wang, Jinxuan Cao, et al.
Food Chemistry
|
June 22, 2026
Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach
Zhuowen Wang, Jinxuan Cao, Jinpeng Wang, et al.
Journal of Agricultural and Food Chemistry
|
July 15, 2020
Angiotensin I-Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion
Li Hao, Xinchang Gao, Tingyi Zhou, et al.
Food Chemistry
|
November 19, 2019
Metabolite profile based on <sup>1</sup>H NMR of broiler chicken breasts affected by wooden breast myodegeneration
Ying Wang, Yang Yang, Daodong Pan, et al.
Food Chemistry
|
November 28, 2020
Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins
Zhengwen Wang, Yangying Sun, Yali Dang, et al.
Poultry Science
|
December 28, 2020
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process
Hong Chang, Ying Wang, Qiang Xia, et al.
Page
of 18