Ionic deep eutectic solvents for the extraction and separation of natural products von Huang, Jie, Guo, Xiuyun, Xu, Tianyi, Fan, Lanyan, Zhou, Xinpeng, Wu, Shihua

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Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties von Guo, Xiuyun, Xu, Shuangyi, Fu, Chao, Peng, Zengqi

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The Normalizer Property for Finite Groups Whose Sylow 2-Subgroups are Abelian von Zheng, Tao, Guo, Xiuyun

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Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting von Yawei, Zhang, Xiuyun, Guo, Jamali, Muneer Ahmed, Rui, Fang, Zengqi, Peng

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Sylow intersections and control of fusion von Meng, Hangyang, Tian, Jinyue, Guo, Xiuyun

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The Number of Subgroup Chains of Finite Nilpotent Groups von Han, Lingling, Guo, Xiuyun

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Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress von Guo, Xiuyun, Xu, Shuangyi, Meng, Xiangren, Peng, Zengqi

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On Finite Quasi-Core-p p-Groups von Wang, Jiao, Guo, Xiuyun

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Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro von Cui, Baowei, Guo, Xiuyun, Zhang, Yawei, Meng, Xiangren

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On Finite NDC-Groups von Bai, Pengfei, Guo, Xiuyun, Shum, K. P.

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Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock von Guo, Xiuyun, Zhang, Yawei, Qian, Ye, Peng, Zengqi

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On $W$-$S$-permutable subgroups of finite groups von Gao, Jinxin, Guo, Xiuyun

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Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms von Wang, Hengpeng, Gao, Ziwu, Guo, Xiuyun, Gao, Sumin, Wu, Danxuan, Liu, Zongzhen, Wu, Peng, Xu, Zhicheng, Zou, Xiaobo, Meng, Xiangren

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Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin von Zhang, Yawei, Guo, Xiuyun, Liu, Tongtong, Peng, Zengqi

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Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions von Li, Jiahui, Chen, Hansen, Guo, Xiuyun, Zhang, Yawei, Jamali, Muneer Ahmed, Peng, Zengqi

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Finite $p$-groups in which the normalizer of every non-normal subgroup is contained in its normal closure von Pengfei Bai, Xiuyun Guo, Junxin Wang

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A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids von Zhang, Yawei, Guo, Xiuyun, Peng, Zengqi, Jamali, Muneer Ahmed

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Effects of First Feed Administration on Small Intestinal Development and Plasma Hormones in Broiler Chicks von Wang, Jiangshui, Wang, Dianchun, Li, Kaixuan, Xia, Lei, Wang, Yuanyuan, Jiang, Lei

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On finite groups in which all minimal subgroups are BNA-subgroups von Wang, Yanhui, Guo, Xiuyun

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A NOTE ON WIELANDT’S THEOREM von MENG, HANGYANG, GUO, XIUYUN

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