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Mingwu Zang

Showing results (11-20 of 20) with videos related to

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Journal of Food Science|February 5, 2022
Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-noseZheqi Zhang, Mingwu Zang, Kaihua Zhang, et al.
Food Microbiology|January 21, 2023
Nisin: From a structural and meat preservation perspectiveJiajia Wu, Mingwu Zang, Shouwei Wang, et al.
Critical Reviews in Food Science and Nutrition|May 9, 2023
Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potentialJiajia Wu, Mingwu Zang, Shouwei Wang, et al.
Food Chemistry|July 9, 2022
Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanismLiangge Sun, Jingxiu Lv, Yu Liu, et al.
Critical Reviews in Food Science and Nutrition|July 22, 2025
Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cutsHaojie Yu, Xiaochang Liu, Songshan Zhang, et al.
Ultrasonics Sonochemistry|November 3, 2022
Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomicsChenchen Xu, Mingwu Zang, Xiaoling Qiao, et al.
Food Science & Nutrition|November 11, 2021
Effect of different cooking water on flavor characteristics of mutton soupBing Zhao, Baoguo Sun, Shouwei Wang, et al.
Bioengineering (Basel, Switzerland)|December 23, 2022
Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried OystersXiaoyu Cheng, Mingwu Zang, Shouwei Wang, et al.
Food Chemistry|March 6, 2026
Vacuum skin packaging versus traditional methods: A decisive advantage in controlling oxidation and volatile flavor profiles of wet-aged beefHaojie Yu, Jingxi Yan, Bo Zou, et al.
Food Chemistry|August 8, 2022
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactionsNing Zhu, Mingwu Zang, Shouwei Wang, et al.
Pageof 2

Showing results (11-20 of 20) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Journal of Food Science|February 5, 2022
Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-noseZheqi Zhang, Mingwu Zang, Kaihua Zhang, et al.
Food Microbiology|January 21, 2023
Nisin: From a structural and meat preservation perspectiveJiajia Wu, Mingwu Zang, Shouwei Wang, et al.
Critical Reviews in Food Science and Nutrition|May 9, 2023
Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potentialJiajia Wu, Mingwu Zang, Shouwei Wang, et al.
Food Chemistry|July 9, 2022
Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanismLiangge Sun, Jingxiu Lv, Yu Liu, et al.
Critical Reviews in Food Science and Nutrition|July 22, 2025
Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cutsHaojie Yu, Xiaochang Liu, Songshan Zhang, et al.
Ultrasonics Sonochemistry|November 3, 2022
Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomicsChenchen Xu, Mingwu Zang, Xiaoling Qiao, et al.
Food Science & Nutrition|November 11, 2021
Effect of different cooking water on flavor characteristics of mutton soupBing Zhao, Baoguo Sun, Shouwei Wang, et al.
Bioengineering (Basel, Switzerland)|December 23, 2022
Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried OystersXiaoyu Cheng, Mingwu Zang, Shouwei Wang, et al.
Food Chemistry|March 6, 2026
Vacuum skin packaging versus traditional methods: A decisive advantage in controlling oxidation and volatile flavor profiles of wet-aged beefHaojie Yu, Jingxi Yan, Bo Zou, et al.
Food Chemistry|August 8, 2022
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactionsNing Zhu, Mingwu Zang, Shouwei Wang, et al.
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