Ziwu Gao

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose

X. Sun, Yumei Yu, Ahmed S.M. Saleh et al. · Food Research International · 2023 · 93 citations

Chinese Four, Flavoromics, Poultry Disease +4

Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices

X. Sun, Yumei Yu, Ahmed S.M. Saleh et al. · Ultrasonics Sonochemistry · 2023 · 42 citations · Full text

Food Colloid, Food Packaging, Flavoromics +21

Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat

Danxuan Wu, Hengpeng Wang, Xiuyun Guo et al. · LWT · 2023 · 41 citations · Full text

Nutrition, Mp Gel, Food Physic +8

Longissimus Dorsi Muscle Transcriptomic Analysis of Simmental and Chinese Native Cattle Differing in Meat Quality

Xiangren Meng, Ziwu Gao, Yusheng Liang et al. · Frontiers in Veterinary Science · 2020 · 20 citations · Full text

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Hengpeng Wang, Ziwu Gao, Xiuyun Guo et al. · Foods · 2022 · 18 citations · Full text