Xiaoling Qiao

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Bing Zhao, Huimin Zhou, Shunliang Zhang et al. · Food Science and Human Wellness · 2020 · 113 citations · Full text

Agriculture, Biochemistry, Food Science +17

The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

Saiyi Zhong, Wenjie Yan, Meng Liu et al. · LWT · 2019 · 80 citations

Agriculture, Anatomy, Animal Sciences +15

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

Ning Zhu, Mingwu Zang, Shouwei Wang et al. · Food Chemistry · 2022 · 80 citations

Agriculture, Biochemistry, Food Science +17

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Xi Chen, Ruifang Mi, Biao Qi et al. · Food Science and Human Wellness · 2020 · 65 citations · Full text

Agriculture, Food Science, Microbiology +17

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Hui Gong, Zhen Yang, Meng Liu et al. · Food Science and Human Wellness · 2017 · 58 citations · Full text

Agriculture, Food Science, Food Analysis +16