Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis

Wenmin Wu, Lichao He, Yanhui Liang, +4

Food Chemistry

Tissue EngineeringPreparation Process OptimizationEngineeringResponse Surface MethodologyBiomechanics +9

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

Guofeng Jin, Jianhao Zhang, Xiang Yu, +3

Food Chemistry

Food ChemistryBiochemistryLipid OxidationFood ProcessingMetabolism +2

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies

Yuemei Zhang, Genpeng Bai, Jinpeng Wang, +5

Trends in Food Science & Technology

Protein ChemistryBiochemistryMyofibrillar Protein Denaturation/oxidationProtein FoldingPhysiology +7

Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Chengliang Li, Lichao He, Guofeng Jin, +3

Meat Science

Meat PackagingFood AnalysisLipid OxidationFresh PorkAnalytical Chemistry +4

The discovery of anthranilic acid-Based MMP inhibitors. Part 2: SAR of the 5-position and P11 groups

Jeremy I. Levin, J. Chen, Mingyang Du, +18

Bioorganic & Medicinal Chemistry Letters

Medicinal ChemistryDrug TargetMedicineP11 GroupsAnti-cancer Agent +4

Anthranilate sulfonamide hydroxamate TACE inhibitors. Part 2: SAR of the acetylenic P1′ group

Jeremy I. Levin, J.M Chen, Mingyang Du, +11

Bioorganic & Medicinal Chemistry Letters

Medicinal ChemistryAcetylenic P1′ GroupPharmaceutical ScienceBiochemistryMedicine +9

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

Jiamei Wang, Guofeng Jin, Wangang Zhang, +2

LWT

Food ChemistryAgricultural ChemistryDry-cured Turkey HamFood CompositionVolatile Flavour Compounds +8

Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

Hammad Hamed Hammad Mohammed, Guofeng Jin, Meihu Ma, +5

LWT

NutritionProximate Nutritional CompositionsAnimal ScienceAnimal NutritionFeed Additive +8

Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

Guofeng Jin, Lichao He, Jianhao Zhang, +3

Food Chemistry

Animal PhysiologyAnimal PerformanceLipid AnalysisBiochemistryAnimal Science +9

Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality

Hammad Hamed Hammad Mohammed, Lichao He, Asad Nawaz, +6

Meat Science

Inoculated MicroorganismsRefrozen StorageShelf LifeFood MicrobiologyFood Preservation +9