Zhang Luo

Changes in volatile flavor of yak meat during oxidation based on multi-omics

Qun Huang, Kai Dong, Wang Qia et al. · Food Chemistry · 2021 · 259 citations

Agriculture, Biochemistry, Food Science +14

Yak Milk Casein as a Functional Ingredient: Preparation and Identification of Angiotensin-I-Converting Enzyme Inhibitory Peptides

Jingli Jiang, Shangwu Chen, Fazheng Ren et al. · Journal of Dairy Research · 2006 · 104 citations

Agriculture, Biochemistry, Food Science +17

The Antibacterial Activity and Mechanism of Chlorogenic Acid Against Foodborne Pathogen <i>Pseudomonas aeruginosa</i>

Mengmeng Su, Fang Liu, Zhang Luo et al. · Foodborne Pathogens and Disease · 2019 · 95 citations

Life Sciences, Food Science, Microbiology +14

Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics

Wang Qia, Xiefei Li, Bei Xue et al. · LWT · 2022 · 93 citations · Full text

Agriculture, Food Science, Microbiology +17

Characterization of micro-arc oxidation coatings on aluminum drillpipes at different current density

Ping Wang, Ting Wu, You Tao Xiao et al. · Vacuum · 2017 · 69 citations

Engineering, Materials Engineering, Materials Science +13