Kun Sha

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin

Guoliang Jia, Kun Sha, Jin Meng et al. · LWT · 2018 · 52 citations

Frozen Pork Tenderloin, High Voltage Electrical Fields, Food Preservation +4

Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage

Kun Sha, Yumiao Lang, Baozhong Sun et al. · Journal of Food Processing and Preservation · 2016 · 47 citations

Food Chemistry, Fatty Acid Profile, Abundant Volatile Compounds +12

Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef

Huawei Su, Kun Sha, Li Zhang et al. · Meat Science · 2014 · 45 citations

Engineering, Food Authentication, Animal Science +10

Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum

Yumiao Lang, Kun Sha, Rui Zhang et al. · Meat Science · 2015 · 33 citations

Nutrition, Electrical Stimulation, Gannan Yak +5

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

Kun Sha, Qian Ping, Lijun Wang et al. · International Journal of Food Engineering · 2007 · 31 citations

Food Chemistry, Nutrition, Storage Time +12