Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages

por Zhu, Yuxia, Zhang, Yawei, Peng, Zengqi
Publicado 2021

Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress

por Guo, Xiuyun, Xu, Shuangyi, Meng, Xiangren, Peng, Zengqi
Publicado 2023

Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock

por Guo, Xiuyun, Zhang, Yawei, Qian, Ye, Peng, Zengqi
Publicado 2020

Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing

por Zhang, Yawei, Yang, Fengtian, Jamali, Muneer Ahmed, Peng, Zengqi
Publicado 2016

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

por Li, Junke, Liu, Qiyi, Wang, Jing, Liu, Quanwen, Peng, Zengqi
Publicado 2020

Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

por Bao, Yingjie, Zhu, Yuxia, Ren, Xiaopu, Zhang, Yawei, Peng, Zengqi, Zhou, Guanghong
Publicado 2020

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

por Jamali, Muneer Ahmed, Zhang, Yawei, Teng, Hui, Li, Shun, Wang, Fulong, Peng, Zengqi
Publicado 2016

Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities

por Ren, Xiaopu, Bao, Yingjie, Zhu, Yuxia, Liu, Shixin, Peng, Zengqi, Zhang, Yawei, Zhou, Guanghong
Publicado 2019

Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism

por Ren, Xiaopu, Wang, Wei, Bao, Yingjie, Zhu, Yuxia, Zhang, Yawei, Lu, Yaping, Peng, Zengqi, Zhou, Guanghong
Publicado 2020