Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng Tang, Kai Zhou, Yichen Zhu, +7

Food Hydrocolloids

Food ChemistryEngineeringBiomaterials DesignBiomaterial ModelingFood Industry +7

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Cong Li, Sam Al‐Dalali, Zhouping Wang, +2

Food Chemistry

Water-boiled Salted DuckFlavoromicsChemical CompositionVolatile Flavor CompoundsFood Analysis +4

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Zhaoming Wang, Juncai Tu, Hui Zhou, +2

Meat Science

Comprehensive InsightMicrobial InactivationFood SpoilageMicrobial SpoilageFood Microbiology +7

Genistein Protects Against Ox-LDL-Induced Inflammation Through MicroRNA-155/SOCS1-Mediated Repression of NF-ĸB Signaling Pathway in HUVECs

Huaping Zhang, Zhenxiang Zhao, Xue-Fen Pang, +5

Inflammation

InflammationRedox SignalingAgainst Ox-ldl-induced InflammationImmunologyChronic Inflammation +11

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie, Bo Chen, Jie Guo, +5

Meat Science

Freezing ProcessMeat PackagingHigh Voltage Electrical FieldsPulsed Electric FieldMeat Science +5

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures

Bo Chen, Kai Zhou, Yong Xie, +4

Food Chemistry

Protein ChemistryDifferent TemperaturesBiochemistryProtein FoldingMedicine +4

Influence of curing on the metabolite profile of water-boiled salted duck

Cong Li, Sam Al‐Dalali, Hui Zhou, +1

Food Chemistry

Animal PhysiologyWater-boiled Salted DuckEngineeringAnimal NutritionAnimal Science +6

Microbiota dynamics and volatile metabolite generation during sausage fermentation

Ying Ma, Yafei Gao, Yujuan Xu, +4

Food Chemistry

Food FermentationMicrobial EcologyEnvironmental MicrobiologyMicrobiologyMicrobiota Dynamics +2

Genistein protects against ox-LDL-induced senescence through enhancing SIRT1/LKB1/AMPK-mediated autophagy flux in HUVECs

Huaping Zhang, Xiaorong Yang, Xue-Fen Pang, +3

Molecular and Cellular Biochemistry

Cell AutophagyMitophagyDevelopmental BiologyAutophagySirt1/lkb1/ampk-mediated Autophagy Flux +7

MiR-34a/sirtuin-1/foxo3a is involved in genistein protecting against ox-LDL-induced oxidative damage in HUVECs

Huaping Zhang, Zhenxiang Zhao, Xue-Fen Pang, +5

Toxicology Letters

Reductive StressOxysterolMedicineGeneticsLipid Peroxidation +7