Bo Zou

Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective

Lele Shao, Yijie Zhao, Bo Zou et al. · Trends in Food Science & Technology · 2021 · 53 citations

Food Chemistry, Biochemistry, Biotechnology +10

Acetylation and Phosphorylation of Proteins Affect Energy Metabolism and Pork Quality

Bo Zou, Di Zhao, He GuangJie et al. · Journal of Agricultural and Food Chemistry · 2020 · 42 citations

A CG@MXene nanocomposite-driven E-CRISPR biosensor for the rapid and sensitive detection of Salmonella Typhimurium in food

Miaolin Duan, Bingyan Li, Yawen He et al. · Talanta · 2023 · 40 citations

Sensitive Detection, Pathogen Detection, Typhoid Fever +11

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality

Bo Zou, Lele Shao, Qianqian Yu et al. · Meat Science · 2022 · 36 citations

Animal Physiology, Animal Study, Biochemistry +12

Inactivation effects, kinetics and mechanisms of air- and nitrogen-based cold atmospheric plasma on Pseudomonas aeruginosa

Yijie Zhao, Lele Shao, Lihong Jia et al. · Innovative Food Science & Emerging Technologies · 2022 · 32 citations

Cold Atmospheric Plasma, Inactivation Effects, Pseudomonas Aeruginosa +2