28 results on '"Xu, Weimin"'
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2. Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes
3. Fabrication of nitrogen-doped graphene quantum dots based fluorescent probe and its application for simultaneous, sensitive and selective detection of umami amino acids
4. Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach
5. Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism
6. Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel
7. Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group
8. Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken
9. Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities
10. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
11. Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens
12. Effect of heat shock protein 90 against ROS-induced phospholipid oxidation
13. Novel PVA/ carboxylated cellulose antimicrobial hydrogel grafted with curcumin and ε-polylysine for chilled chicken preservation
14. Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS
15. Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle
16. Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation
17. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness
18. Apoptosis during postmortem conditioning and its relationship to duck meat quality
19. Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck
20. Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication
21. Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck
22. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein
23. How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein
24. A novel photoelectrochemical sensor based on tailoring printable mesoscopic chip for fast and real-time phospholipids oxidation detection
25. Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles
26. Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation
27. The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality
28. Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
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