Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

por Zhang, Muhan, Wang, Daoying, Geng, Zhiming, Sun, Chong, Bian, Huan, Xu, Weimin, Zhu, Yongzhi, Li, Pengpeng
Publicado 2017

Dual-mode sensor based on the synergy of magnetic separation and functionalized probes for the ultrasensitive detection of Clostridium perfringens

por Wang, Wenzhuo, Yuan, Wei, Wang, Debao, Mai, Xutao, Wang, Daoying, Zhu, Yongzhi, Liu, Fang, Sun, Zhilan
Publicado 2022

Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria

por Xia, Jiangyue, Jiang, Ning, Zhang, Bin, Sun, Rongxue, Zhu, Yongzhi, Xu, Weicheng, Wang, Cheng, Liu, Qianyuan, Ma, Yanhong
Publicado 2023

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

por Wang, Daoying, Deng, Shaoying, Zhang, Muhan, Geng, Zhiming, Sun, Chong, Bian, Huan, Liu, Fang, Zhu, Yongzhi, Xu, Weimin
Publicado 2016

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

por Sun, Rongxue, Xu, Weicheng, Xiong, Lingming, Jiang, Ning, Xia, Jiangyue, Zhu, Yongzhi, Wang, Cheng, Liu, Qianyuan, Ma, Yanhong, Luo, Haibo
Publicado 2023

The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

por Han, Jiping, Sun, Yingjie, Zhang, Tao, Wang, Cheng, Xiong, Lingming, Ma, Yanhong, Zhu, Yongzhi, Gao, Ruichang, Wang, Lin, Jiang, Ning
Publicado 2022