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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An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level von Wanhong, He, Yingbo, Peng, Wenqi, Wang, Muneer Ahmed, Jamali, Shuang, Teng, Zengqi, Peng, Yawei, Zhang

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Soft Rehabilitation and Nursing-Care Robots: A Review and Future Outlook von Peng, Zengqi, Huang, Jian

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Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities von Ren, Xiaopu, Bao, Yingjie, Zhu, Yuxia, Liu, Shixin, Peng, Zengqi, Zhang, Yawei, Zhou, Guanghong

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Inhibitory effects of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim. leaf on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine formation by trapping phenylacetaldehyde von Wang, Wei, Ren, Xiaopu, Bao, Yingjie, Zhu, Yuxia, Zhang, Yawei, Li, Junke, Peng, Zengqi

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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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Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during proc... von Li, Junke, Hui, Teng, Wang, Fulong, Li, Shun, Cui, Baowei, Cui, Yuqing, Peng, Zengqi

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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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Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing von Li, Junke, Wang, Fulong, Li, Shun, Peng, Zengqi

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Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing von Zhang, Yawei, Yang, Fengtian, Jamali, Muneer Ahmed, Peng, Zengqi

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Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures von Jamali, Muneer Ahmed, Zhang, Yawei, Teng, Hui, Li, Shun, Wang, Fulong, Peng, Zengqi

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Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages von Zhu, Yuxia, Zhang, Yawei, Peng, Zengqi

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Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp von Li, Junke, Liu, Qiyi, Wang, Jing, Liu, Quanwen, Peng, Zengqi

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Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals von Liu, Shixin, Zhang, Yawei, Harlina, Putri Widyanti, Zhou, Guanghong, Peng, Zengqi

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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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Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin von Zhang, Yawei, Jamali, Muneer Ahmed, Peng, Zengqi

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Protein degradation, color and textural properties of low sodium dry cured beef von Liu, Shixin, Zhang, Yawei, Zhou, Guanghong, Bao, Yingjie, Ren, Xiaopu, Zhu, Yuxia, Peng, Zengqi

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Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat von Bao, Yingjie, Zhu, Yuxia, Ren, Xiaopu, Zhang, Yawei, Peng, Zengqi, Zhou, Guanghong

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Lipolytic degradation, water and flavor properties of low sodium dry cured beef von Liu, Shixin, Zhang, Yawei, Zhou, Guanghong, Ren, Xiaopu, Bao, Yingjie, Zhu, Yuxia, Zeng, Xiaofang, Peng, Zengqi

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Validation of UPLC method on the determination of formaldehyde in smoked meat products von Li, Junke, Wang, Min, Liu, Qiyi, Zhang, Yawei, Peng, Zengqi

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