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Journal of Food Protection
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May 7, 2013
Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck
Fang Liu, Lihui Du, Weiyan Xu, et al.
Foods (Basel, Switzerland)
|
March 13, 2025
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
Miaomiao Shi, Muhan Zhang, Huan Bian, et al.
International Journal of Biological Macromolecules
|
May 20, 2024
A study on the catalytic domain of pork phospholipase A<sub>2</sub>: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide
Yu Liu, Jingjing Ma, Jiamei Xu, et al.
Food Chemistry
|
January 11, 2020
Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles
Marrapu Balakrishna, Jingjing Ma, Ting Liu, et al.
Food Chemistry
|
January 20, 2020
A novel photoelectrochemical sensor based on tailoring printable mesoscopic chip for fast and real-time phospholipids oxidation detection
Pei Li, Muhan Zhang, Chong Sun, et al.
International Journal of Biological Macromolecules
|
August 31, 2017
Interaction of heat shock protein 90 B1 (Hsp90B1) with liposome reveals its potential role in protection the integrity of lipid membranes
Pengpeng Li, Muhan Zhang, Ye Zou, et al.
Journal of Food Protection
|
October 7, 2014
Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks
Fang Liu, Lihui Du, Haihong Wu, et al.
Journal of Food Protection
|
April 1, 2014
Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1
Fang Liu, Wenjuan Xu, Lihui Du, et al.
Food Research International (Ottawa, Ont.)
|
March 4, 2023
Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme-iron and nonheme-iron oxidizing systems
Muhan Zhang, Huan Bian, Jiaolong Li, et al.
Food Chemistry
|
June 17, 2019
Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation
Huan Bian, Jingjing Ma, Zhiming Geng, et al.
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of 8
Search research articles
Search
Showing results (31-40 of 71) with videos related to
Sort By:
Page
of 8
Journal of Food Protection
|
May 7, 2013
Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck
Fang Liu, Lihui Du, Weiyan Xu, et al.
Foods (Basel, Switzerland)
|
March 13, 2025
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
Miaomiao Shi, Muhan Zhang, Huan Bian, et al.
International Journal of Biological Macromolecules
|
May 20, 2024
A study on the catalytic domain of pork phospholipase A<sub>2</sub>: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide
Yu Liu, Jingjing Ma, Jiamei Xu, et al.
Food Chemistry
|
January 11, 2020
Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles
Marrapu Balakrishna, Jingjing Ma, Ting Liu, et al.
Food Chemistry
|
January 20, 2020
A novel photoelectrochemical sensor based on tailoring printable mesoscopic chip for fast and real-time phospholipids oxidation detection
Pei Li, Muhan Zhang, Chong Sun, et al.
International Journal of Biological Macromolecules
|
August 31, 2017
Interaction of heat shock protein 90 B1 (Hsp90B1) with liposome reveals its potential role in protection the integrity of lipid membranes
Pengpeng Li, Muhan Zhang, Ye Zou, et al.
Journal of Food Protection
|
October 7, 2014
Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks
Fang Liu, Lihui Du, Haihong Wu, et al.
Journal of Food Protection
|
April 1, 2014
Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1
Fang Liu, Wenjuan Xu, Lihui Du, et al.
Food Research International (Ottawa, Ont.)
|
March 4, 2023
Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme-iron and nonheme-iron oxidizing systems
Muhan Zhang, Huan Bian, Jiaolong Li, et al.
Food Chemistry
|
June 17, 2019
Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation
Huan Bian, Jingjing Ma, Zhiming Geng, et al.
Page
of 8