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Foods (Basel, Switzerland)|January 25, 2025
Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-LysineYinghui Zhang, Wei Cui, Hui Zhou, et al.Journal of the Science of Food and Agriculture|January 26, 2023
Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compoundsXiaomin Zhang, Gaofeng Hu, Chaoyang Xu, et al.Food Chemistry|August 15, 2025
Visible light-mediated degradation of benzo(a)pyrene in smoked sausages by liposome-encapsulated hydrogenated TiO₂: insights into mechanisms and pathwaysJingnan Lu, Manzi Hu, Xingguang Chen, et al.Food Chemistry|September 27, 2024
Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safetyManzi Hu, Jingnan Lu, Hebao Mei, et al.Food Research International (Ottawa, Ont.)|June 10, 2026
Investigation on digestibility differences of pea type III resistant starch induced by extrusion, frying and bakingKaixiao Zeng, Jiali Shi, Zhimin Ma, et al.The Science of the Total Environment|May 30, 2008
Damage effects induced by electrically generated negative air ions in Caenorhabditis elegansKezhou Cai, Xuelan Liu, Yongjian Xu, et al.Food Chemistry|February 1, 2024
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3Xinrui Feng, Ran Wang, Jingnan Lu, et al.Journal of the Science of Food and Agriculture|December 2, 2017
Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural networkYan Chen, Kezhou Cai, Zehui Tu, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compoundsGaofeng Hu, Kezhou Cai, Yuzhu Li, et al.Journal of the Science of Food and Agriculture|May 20, 2024
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperaturesJiawei Zhang, Dandan Du, Yujuan Xu, et al.Pageof 5