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Journal of the Science of Food and Agriculture|January 10, 2019
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model systemWen Nie, Kezhou Cai, Yuzhu Li, et al.
Radiation and Environmental Biophysics|March 24, 2007
Effects induced by keV low-energy ion irradiation in the nematode Caenorhabditis elegansXuelan Liu, Kezhou Cai, Huiyun Feng, et al.
Foods (Basel, Switzerland)|March 25, 2022
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of MeatXingyun Liu, Wei Xing, Zhaoyang Xu, et al.
Food Chemistry: X|December 29, 2025
Synergistic co-delivery of curcumin and N-acetylneuraminate via bigel: Enhanced stability, antioxidant performance, and controlled release during in vitro digestionYing Qian, Lu Xu, Mengke Li, et al.
Food Chemistry|December 24, 2025
Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMSChe Shen, Wenxi Qi, Yi Zhang, et al.
International Journal of Biological Macromolecules|March 24, 2025
Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separationCheng Tang, Yujuan Xu, Yong Xie, et al.
Foods (Basel, Switzerland)|April 12, 2022
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen MeatShijie Xu, Ping Li, Fei Han, et al.
Food Chemistry|July 3, 2025
Identification of transmembrane channel-like 4-targeting saltiness-enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilitiesLifang Zou, Zhaoming Wang, Xingguang Chen, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reductionZhenwei Wang, Che Shen, Di Liu, et al.
Food Chemistry|January 7, 2026
A novel strategy for sodium reduction in salted goose: Employing basic amino acids to mitigate oxidation and improve sensory qualityDi Liu, Ran Wang, Zhenwei Wang, et al.
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