Yanqing Han

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

Ping Hu, Guanghong Zhou, Xinglian Xu et al. · Food Control · 2008 · 98 citations

Agriculture, Food Science, Microbiology +12

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

Yanqing Han, Yun Jiang, Xinglian Xu et al. · Meat Science · 2011 · 74 citations

Agriculture, Food Science, Microbiology +14

Changes in the microbial communities in vacuum-packaged smoked bacon during storage

Xinfu Li, Cong Li, Hua Ye et al. · Food Microbiology · 2018 · 72 citations

Agriculture, Food Science, Microbiology +14

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Huijuan Yang, Minyi Han, Yun Bai et al. · Meat Science · 2014 · 67 citations

Agriculture, Animal Sciences, Food Science +15

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

Huijuan Yang, Minyi Han, Xia Wang et al. · Innovative Food Science & Emerging Technologies · 2015 · 53 citations

Agriculture, Animal Sciences, Food Science +15