Hasil Pencarian - Jinxuan Cao

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  1. 1
    Green Processing Technology of Meat and Meat Products

    Green Processing Technology of Meat and Meat Products oleh Changyu Zhou, Jinxuan Cao

    Diterbitkan 2023-06-01
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  2. 2
    Flavor Formation and Quality Maintenance in Meat Processing

    Flavor Formation and Quality Maintenance in Meat Processing oleh Ying Wang, Yani Luo, Jinxuan Cao

    Diterbitkan 2023-10-01
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  3. 3
    Editorial: Insights into the role of microorganisms on food quality and food safety

    Editorial: Insights into the role of microorganisms on food quality and food safety oleh Jinxuan Cao, Ying Wang, Changyu Zhou, Fang Geng

    Diterbitkan 2023-07-01
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  4. 4
    Recent Advances of Natural Pentacyclic Triterpenoids as Bioactive Delivery System for Synergetic Biological Applications

    Recent Advances of Natural Pentacyclic Triterpenoids as Bioactive Delivery System for Synergetic Biological Applications oleh Wendi Teng, Zixiao Zhou, Jinxuan Cao, Qing Guo

    Diterbitkan 2024-07-01
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  5. 5
    Liposomes as Delivery System for Applications in Meat Products

    Liposomes as Delivery System for Applications in Meat Products oleh Li Huang, Wendi Teng, Jinxuan Cao, Jinpeng Wang

    Diterbitkan 2022-09-01
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  6. 6
    Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck

    Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck oleh Wendi Teng, Xinshuo Yao, Jingyi Li, Jinpeng Wang, Jinxuan Cao

    Diterbitkan 2023-02-01
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  7. 7
    Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

    Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce oleh Ying Wang, Yanan Sheng, Yuemei Zhang, Fang Geng, Jinxuan Cao

    Diterbitkan 2022-07-01
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  8. 8
    The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones

    The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones oleh Ying Wang, Tao Feng, Qiang Xia, Changyu Zhou, Jinxuan Cao

    Diterbitkan 2022-05-01
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  9. 9
    The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

    The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers oleh Yuhai Lin, Ying Wang, Guofeng Jin, Junjie Duan, Yuemei Zhang, Jinxuan Cao

    Diterbitkan 2022-06-01
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  10. 10
    The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

    The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications oleh Yushan Chen, Wendi Teng, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao

    Diterbitkan 2024-05-01
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  11. 11
    Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different Fermenters

    Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different Fermenters oleh Jia Meng, Ying Wang, Jinxuan Cao, Wendi Teng, Jinpeng Wang, Yuemei Zhang

    Diterbitkan 2024-01-01
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  12. 12
    Study on the dynamic identification method of the weak part of the bar-shaped combined structure

    Study on the dynamic identification method of the weak part of the bar-shaped combined structure oleh Tieneng Guo, Lingjun Meng, Jinxuan Cao, Chunsheng Bai, Xu Hua, Cheng Zhou

    Diterbitkan 2021-02-01
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  13. 13
    Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella

    Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella oleh Yangying Sun, Xiaojun Cai, Jinxuan Cao, Zhen Wu, Daodong Pan, Daodong Pan

    Diterbitkan 2018-05-01
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  14. 14
    Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin

    Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin oleh Chong Sun, Ye Zou, Daoying Wang, Zhiming Geng, Weimin Xu, Fang Liu, Jinxuan Cao

    Diterbitkan 2018-06-01
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  15. 15
    Intestinal-Targeted Digestion of Heme Chloride by Forming Inclusion Complexes In Vitro

    Intestinal-Targeted Digestion of Heme Chloride by Forming Inclusion Complexes In Vitro oleh Qianfan Yu, Li Huang, Yuemei Zhang, Wendi Teng, Ying Wang, Jinxuan Cao, Jinpeng Wang

    Diterbitkan 2024-09-01
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  16. 16
    Charactering the spoilage mechanism of “three sticks” of Jinhua ham

    Charactering the spoilage mechanism of “three sticks” of Jinhua ham oleh Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao

    Diterbitkan 2022-09-01
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  17. 17
    An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative <i>Staphylococcus</i> during the Air-Drying Stage

    An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative <i>Staphylococcus</i> during the Air-Drying Stag... oleh Jialing Ye, Xuying Zhang, Shuge Yuan, Yuemei Zhang, Jinxuan Cao, Wendi Teng, Ying Wang

    Diterbitkan 2024-08-01
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  18. 18
    Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks

    Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks oleh Jun He, Yuxin He, Daodong Pan, Daodong Pan, Jinxuan Cao, Yangying Sun, Xiaoqun Zeng

    Diterbitkan 2019-04-01
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  19. 19
    Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham

    Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham oleh Renyong Liao, Ying Wang, Qiang Xia, Changyu Zhou, Fang Geng, Daodong Pan, Jinxuan Cao

    Diterbitkan 2024-01-01
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  20. 20
    Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

    Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing oleh Hong Chang, Changyu Zhou, Jun He, Daodong Pan, Ying Wang, Xin Zhang, Jinxuan Cao

    Diterbitkan 2021-03-01
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