Ji Luo

Dynamic Changes in Phenolic Compounds and Antioxidant Activity in Oats (<i>Avena nuda</i>L.) during Steeping and Germination

Jian Xu, Tian Cheng, Qing Ping Hu et al. · Journal of Agricultural and Food Chemistry · 2009 · 194 citations

Food Chemistry, Phenolic Compounds, Dynamic Changes +12

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan et al. · LWT · 2019 · 81 citations

Biochemistry, Aroma Compounds, Myofibrillar Proteins +8

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities

Iftikhar Ali Khan, Ji Luo, Haibo Shi et al. · Food Chemistry · 2021 · 64 citations

Phenolic Compounds, Medicine, Phytochemical +5

Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein

Ji Luo, Weimin Xu, Qiang Liu et al. · LWT · 2022 · 60 citations · Full text

Meat Quality, Bioanalysis, Pork Myofibrillar Protein +17

Plasma-activated water: A novel frozen meat thawing media for reducing microbial contamination on chicken and improving the characteristics of protein

Jing Qian, Longfei Yan, Keqin Ying et al. · Food Chemistry · 2021 · 57 citations

Meat Packaging, Engineering, Microbial Contamination +15