Dong Han

Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks

Feifei Hu, Shuyi Qian, Feng Huang et al. · LWT · 2021 · 97 citations

Electrical Engineering, Meat Packaging, Combined Impacts +9

Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

Yu Song, Feng Huang, Xia Li et al. · Food Research International · 2021 · 84 citations

Health Sciences, Food Structure, Different Cooking Procedures +6

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

Daoying Wang, Dong Han, Muhan Zhang et al. · Food Chemistry · 2013 · 63 citations

Animal Physiology, Duck Meat Tenderness, Biochemistry +10

Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens

Dong Han, Yen‐Con Hung, Luxin Wang · Food Microbiology · 2018 · 57 citations

Pork Products, Microbial Contamination, Foodborne Pathogens +11

Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota

Xiaoyan Liu, Linxiu Wu, Aijun Tong et al. · Foods · 2022 · 39 citations · Full text