New insight into the effect of hydroxyl substituted flavonoids on the cytotoxicity of 2‐amino‐3‐methylimidazo[4,5‐f]quinoline by Hongting Deng, Yuanju He, Hui Cao, Lei Chen, Hui Teng

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Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism by Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Lei Chen

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Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism by Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Baodong Zheng, Lei Chen

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Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat by Hui Teng, Yuanju He, Lingyun Fu, Huaxing Xiong, Minxin Lu, Chang Zhang, Chao Ai, Hui Cao, Saiyi Zhong, Lei Chen

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Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast by Yuanju He, Chang Zhang, Yimei Zheng, Huaxing Xiong, Chao Ai, Hui Cao, Jianbo Xiao, Hesham El-Seedi, Lei Chen, Hui Teng

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