Effect of different types of oil intake on the blood index and the intestinal flora of rats by Yan Xu, Wenzheng Zhu, Qingfeng Ge, Xiaoyan Zhou

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Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs by Wenzheng Zhu, Qiuyu Wang, Yan Xu, Zengyu Hui, Jun Liu, Xiaoyan Zhou

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Research Progress on the Effect of Ultrasonic Assisted Cooking on the Quality of Livestock and Poultry Meat Products by Wei LIU, Zhao ZHAO, Wenzheng ZHU, Wenxuan SHA, Haifeng ZHANG, Xiaoyan ZHOU

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Effects of Dietary Pork Fat Cooked Using Different Methods on Glucose and Lipid Metabolism, Liver Inflammation and Gut Microbiota in Rats by Wenzheng Zhu, Yan Xu, Jun Liu, Dawei Chen, Huimin Zhang, Zhangping Yang, Xiaoyan Zhou

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Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling by Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, Chunmei Li, Yan Xu, Xiangli Ding, Xiaoyan Zhou

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