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Food Chemistry|January 25, 2020
Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem agingYingying Wang, Rui Liu, Qin Hou, et al.Journal of Agricultural and Food Chemistry|February 27, 2019
Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem AgingYingying Wang, Rui Liu, Xiaona Tian, et al.Journal of Agricultural and Food Chemistry|September 14, 2019
Expression of Pork Plectin during Postmortem AgingXiaona Tian, Yingying Wang, Xiaoquan Fan, et al.Food Chemistry|October 24, 2019
Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca<sup>2+</sup> in meatXiaoquan Fan, Lujuan Xing, Panwei Ge, et al.Pageof 1