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Journal of the Science of Food and Agriculture|July 6, 2023
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiationJingnan Lu, Ling Kong, Hongmei Fang, et al.Food Chemistry|August 31, 2025
Dual antioxidant delivery based on liposome sustained release system: Molecular mechanisms for inhibiting lipid oxidation and benzo[a]pyrene formation in Chinese sausageJingnan Lu, Lizhang Wu, Ran Wang, et al.Environmental Pollution (Barking, Essex : 1987)|February 22, 2023
Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuingChaoyang Xu, Jiusong Chen, Xiaomin Zhang, et al.Comprehensive Reviews in Food Science and Food Safety|November 12, 2024
Machine vision combined with deep learning-based approaches for food authentication: An integrative review and new insightsChe Shen, Ran Wang, Hira Nawazish, et al.Meat Science|May 7, 2013
Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenanFei Ma, Conggui Chen, Lei Zheng, et al.International Journal of Biological Macromolecules|November 20, 2023
Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communitiesLifang Zou, Xia Yu, Kezhou Cai, et al.Food Chemistry|August 24, 2024
Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breedsChe Shen, Ran Wang, Qi Jin, et al.Journal of Agricultural and Food Chemistry|August 15, 2024
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 ReceptorRan Wang, Xinrui Feng, Zhihao Gong, et al.Journal of the Science of Food and Agriculture|May 26, 2026
Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meatYajun Liu, Shengxiang Qi, Hui Zhou, et al.International Journal of Biological Macromolecules|June 2, 2026
Intelligent bilayer films based on polyvinyl alcohol/carboxymethyl cellulose-chitosan for efficient preservation and real-time freshness indication of beefYinghui Zhang, Xin Liu, Wei Cui, et al.Pageof 5