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Frontiers in Psychology|July 25, 2022
Examining the Relationship of Information and Communication Technologies Use and Reading Literacy: A Moderated-Mediation Analysis of Metacognition Across Information and Communication Technologies Use IntensityMiaoyun Li, Meiqian Wang
Foods (Basel, Switzerland)|April 12, 2022
Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during ProcessingFeili Zhan, Lingxia Sun, Gaiming Zhao, et al.
Journal of Food Science|March 9, 2016
Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated StorageMiaoyun Li, Haibiao Wang, Lingxia Sun, et al.
Food Microbiology|February 20, 2014
Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA)Miaoyun Li, Yuanhui Li, Xianqing Huang, et al.
Educational Technology Research and Development : ETR & D|June 26, 2023
The influence of organizational factors on the acceptance of online teaching among college faculty during the COVID-19 pandemic: a nationwide study in mainland ChinaMiaoyun Li, Chun Lu, Harrison H Yang, et al.
Cognition & Emotion|June 2, 2016
Enhanced conflict-driven cognitive control by emotional arousal, not by valenceQinghong Zeng, Senqing Qi, Miaoyun Li, et al.
Journal of the Science of Food and Agriculture|May 15, 2026
Comparative analysis of physicochemical properties, crystallization behaviors, polymorphic forms and microstructure of beef tallow from different breedsLingxia Sun, Jiahui Li, Chaozhi Zhu, et al.
Biosensors & Bioelectronics|June 17, 2022
Power-free microfluidic biosensing of Salmonella with slide multivalve and disposable syringeRuya Guo, Li Xue, Nana Jin, et al.
Meat Science|November 9, 2013
Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCAMiaoyun Li, Lu Tian, Gaiming Zhao, et al.
Journal of Food Science|July 25, 2025
Strategy for Sodium-Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and ConcentrationsYanxia Liu, Xueyuan Bai, Gaiming Zhao, et al.
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