11Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies

作者： Khan, Iftikhar Ali; Zou, Ye; Xu, Weimin; Wang, Daoying; Xu, Weimin; Wang, Daoying; Khan, Asad; Zhu Zongshuai; Huang, Ming; Khan, Iftikhar Ali; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China; Nanjing Agr Univ, Coll Prevent Vet Med, Key Lab Mucosal Immunol, Nanjing, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Synerget Innovat Ctr Food Safety & Nutr, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China; Shenzhen Univ, Inst Adv Study, Shenzhen Key Lab Marine Microbiome Engn, Shenzhen 518060, Peoples R China;

来源：MEAT SCIENCE

关键词： Cooked meat; Heterocyclic amines; Cancer risk; Dietary intake; Mitigation strategies

年份：2022

12Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin

作者： Sun, Chong; Zou, Ye; Wang, Daoying; Geng, Zhiming; Xu, Weimin; Liu, Fang; Wang, Daoying; Cao, Jinxuan; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Jiangsu, Peoples R China; Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Zhejiang, Peoples R China;

来源：SENSORS

关键词： chitosan-Zn nanoparticles; actin; electrochemical immunosensor; quality evaluation

年份：2018

13Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism

作者： Zou, Ye; Shi, Haibo; Zhang, Xinxiao; Xu, Weimin; Wang, Daoying; Shi, Haibo; Xu, Pingping; Jiang, Di; Wang, Daoying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China; Jiangsu Informat Inst Sci & Technol, Sci & Technol Literature Dev Serv Ctr, Nanjing 210042, Jiangsu, Peoples R China; Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;

来源：ULTRASONICS SONOCHEMISTRY

关键词： Ultrasound; Low concentration sodium bicarbonate solution; Tenderness; Chicken actomyosin; Molecular mechanism; Fitness enthusiasts

年份：2019

14Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage

作者： Khan, Iftikhar Ali; Yun, Ang; Zhu Zongshuai; Ijaz, Muhammad Umair; Cheng Yiqun; Hussain, Muzahir; Huang, Ming; Khan, Iftikhar Ali; Yun, Ang; Zhu Zongshuai; Ijaz, Muhammad Umair; Cheng Yiqun; Hussain, Muzahir; Huang, Ming; Khan, Iftikhar Ali; Xu, Weimin; Wang, Daoying; Khan, Asad; Cheng Yiqun; SCI

机构： Nanjing Agr Univ, Nanjing Innovat Ctr Meat Prod Proc, Synerget Innovat Ctr Food Safety & Nutr, Nanjing 210095, Jiangsu, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Key Lab Mucosal Immunol, Coll Prevent Vet Med, Nanjing 210095, Jiangsu, Peoples R China; Anhui Normal Univ, Coll Environm Sci & Engn, Inst Funct Food, Wuhu 241000, Anhui, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： chrysanthemum morifolium flower extract; goat meat patties; lipid oxidation; phenolic compounds; protein oxidation; refrigerated storage

年份：2020

15A novel photoelectrochemical sensor based on tailoring printable mesoscopic chip for fast and real-time phospholipids oxidation detection

作者： Li, Pei; Zhang, Muhan; Sun, Chong; Wang, Daoying; Xu, Weimin; Zou, Ye; Ma, Jingjing; Zhu, Yongzhi; Li, Pei; Xu, Weimin; Wang, Daoying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China; Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China; Qinghai Prov Qinghai Lake Meat Ind Co Ltd, Gonghe 813099, Hainan, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Phospholipids oxidation; Printable mesoscopic chip; Nondestructive; Real-time; Detection

年份：2020

16Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid

作者： Liu, Fang; Sun, Zhilan; Wang, Fengting; Liu, Yawen; Zhu, Yongzhi; Wang, Daoying; Xu, Weimin; Liu, Fang; Du, Lihui; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Jiangsu, Peoples R China;

来源：FOOD MICROBIOLOGY

关键词： Phenyllactic acid; E. faecalis; Biofilm; Polysaccharide; Pili

年份：2020

17The Antibacterial Activity and Mechanism of Chlorogenic Acid Against Foodborne Pathogen Pseudomonas aeruginosa

作者： Su, Mengmeng; Liu, Fang; Wu, Haihong; Zhang, Xinxiao; Wang, Daoying; Zhu, Yongzhi; Sun, Zhilan; Xu, Weimin; Su, Mengmeng; Luo, Zhang; Liu, Fang; Miao, Ying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Tibet Univ, Coll Agr & Anim Husb, Linzhi, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China; Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing, Jiangsu, Peoples R China; Jiangsu PICE Serv Co Ltd, Nanjing, Jiangsu, Peoples R China;

来源：FOODBORNE PATHOGENS AND DISEASE

关键词： Pseudomonas aeruginosa; chlorogenic acid; intracellular membrane; lipopolysaccharide

18Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles

作者： Balakrishna, Marrapu; Ma, Jingjing; Liu, Ting; Geng, Zhiming; Li, Pengpeng; Wang, Daoying; Zhang, Muhan; Xu, Weimin; Liu, Ting; SCI

机构： Jiangsu Acad Agr Sci, Inst Agriprod Proc, Nanjing 210014, Peoples R China; Nanjing Tech Univ, Coll Food Sci & Light Ind, Nanjing 211816, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Crude enzyme; Oxidized phosphatidylcholine; Phospholipase A(2); Hydrolysis; Meat

年份：2020

19Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken

作者： Sun, Zhilan; Zhang, Xinxiao; Wu, Haihong; Wang, Hongyi; Bian, Huan; Zhu, Yongzhi; Xu, Weimin; Liu, Fang; Wang, Daoying; Xu, Weimin; Sun, Zhilan; Wang, Daoying; Liu, Fang; Fu, Longyun; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China; Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing, Jiangsu, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China; Shandong Acad Agr Sci, Inst Agr Resources & Environm, Jinan 250100, Peoples R China;

来源：WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

关键词： Chlorogenic acid; Salmonella Enteritidis; Outer membrane; Lipopolysaccharide; Inner membrane

年份：2020

20Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

作者： Chen, Xiao; Zou, Ye; Wang, Daoying; Xu, Weimin; Chen, Xiao; Xiong, Guoyuan; Zou, Ye; Wang, Daoying; Xu, Weimin; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Anhui Agr Univ, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Chicken liver; Protein hydrolysate; Maillard reaction; Amino acids; Volatile compounds

年份：2020