Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages by Yuxia Zhu, Yawei Zhang, Zengqi Peng

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Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin by Yawei Zhang, Muneer Ahmed Jamali, Zengqi Peng

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Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock by Xiuyun Guo, Yawei Zhang, Ye Qian, Zengqi Peng

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Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing by Junke Li, Fulong Wang, Shun Li, Zengqi Peng

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Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin by Yawei Zhang, Xiuyun Guo, Tongtong Liu, Zengqi Peng

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Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress by Xiuyun Guo, Shuangyi Xu, Xiangren Meng, Zengqi Peng

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Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing by Yawei Zhang, Fengtian Yang, Muneer Ahmed Jamali, Zengqi Peng

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Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp by Junke Li, Qiyi Liu, Jing Wang, Quanwen Liu, Zengqi Peng

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Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals by Shixin Liu, Yawei Zhang, Putri Widyanti Harlina, Guanghong Zhou, Zengqi Peng

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Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat by Yingjie Bao, Yuxia Zhu, Xiaopu Ren, Yawei Zhang, Zengqi Peng, Guanghong Zhou

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Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures by Muneer Ahmed Jamali, Yawei Zhang, Hui Teng, Shun Li, Fulong Wang, Zengqi Peng

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Isorhamnetin, Hispidulin, and Cirsimaritin Identified in <em>Tamarix ramosissima</em> Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities by Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Shixin Liu, Zengqi Peng, Yawei Zhang, Guanghong Zhou

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Protein degradation, color and textural properties of low sodium dry cured beef by Shixin Liu, Yawei Zhang, Guanghong Zhou, Yingjie Bao, Xiaopu Ren, Yuxia Zhu, Zengqi Peng

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Lipolytic degradation, water and flavor properties of low sodium dry cured beef by Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng, Zengqi Peng

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Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves by Xiaoru ZHAO, Beilei LI, Siyu HUA, Qiannan RAN, AYIBOTA∙SHATEFUALEDE, Sihui LIU, Xiaopu REN, Zengqi PENG

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Isorhamnetin and Hispidulin from <i>Tamarix ramosissima</i> Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-<i>b</i>]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key... by Xiaopu Ren, Wei Wang, Yingjie Bao, Yuxia Zhu, Yawei Zhang, Yaping Lu, Zengqi Peng, Guanghong Zhou

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The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major by Luqi Wei, Baowei Cui, Muneer Ahmed Jamali, Teng Hui, Shixin Liu, Yingjie Bao, Zengqi Peng, Yawei Zhang

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