Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology by Jing Yang, Jichao Huang, Zongshuai Zhu, Ming Huang

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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

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Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken by Yuchen Guo, Jichao Huang, Yuru Chen, Qin Hou, Ming Huang

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Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolys... by Caiyue Shi, Tingting Li, Jichao Huang, Iftikhar Ali Khan, Ming Huang, Guanghong Zhou

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Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation by Zongshuai Zhu, Rui Fang, Jing Yang, Iftikhar Ali Khan, Jichao Huang, Ming Huang

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The generation and application of antioxidant peptides derived from meat protein: a review by Zongshuai Zhu, Jing Yang, Tianran Huang, Anthony Pius Bassey, Ming Huang, Jichao Huang

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Comparison of Conductor-Temperature Calculations Based on Different Radial-Position-Temperature Detections for High-Voltage Power Cable by Lin Yang, Weihao Qiu, Jichao Huang, Yanpeng Hao, Mingli Fu, Shuai Hou, Licheng Li

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Inactivation Effect of Germination Combined with Cold Plasma Treatment on <i>Bacillus licheniformis</i> Spores by Jichao Huang, Kairan Sheng, Yali Zhang, Mengmeng Song, Ahtisham Ali, Tianran Huang, Ming Huang

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ACE Inhibitory Peptides Derived from Muscovy Duck (<i>Cairina moschata</i>) Plasma by Zongshuai Zhu, Haoyu Guo, Yan Xu, Anthony Pius Bassey, Ahtisham Ali, Ming Huang, Jichao Huang

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Inhibitory effect of licorice extract on the germination and outgrowth of Paraclostridium bifermentans spores by Mengmeng Song, Yang Lei, Ahtisham Ali, Yan Xu, Kairan Sheng, Tianran Huang, Jichao Huang, Ming Huang

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The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast by Zongshuai Zhu, Suhong Huang, Iftikhar Ali Khan, Yiqun Cheng, Yajie Yu, Chuangchuang Zhang, Jichao Huang, Ming Huang, Xinghu Zhou

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