31Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken

作者： Tang, Minmin; Liu, Fang; Wang, Daoying; Sun, Zhilan; Xu, Weimin; Tang, Minmin; Liu, Fang; Wang, Qian; Wang, Debao; Wang, Daoying; Zhu, Yongzhi; Sun, Zhilan; Xu, Weimin; Wang, Qian; SCI

机构： Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Essential oil; Pseudomonas aeruginosa; Staphylococcus aureus; Antibacterial activity; Low-energy emulsification method

年份：2022

32Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group

作者： Zhu, Hongxing; Zhang, Muhan; Sun, Chong; Xu, Weimin; Ma, Jingjing; Zhu, Yongzhi; Wang, Daoying; Wang, Peng; Xu, Weimin; Wang, Daoying; Wang, Daoying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China; Qinghai Prov Qinghai Lake Meat Ind Co Ltd, Qinghai 813000, Hainan, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Hemin prosthetic group; Myosin; Oxidation; Affinity; Regulating mechanism

年份：2022

33Contribution of ultrasound in combination with chlorogenic acid against Salmonella enteritidis under biofilm and planktonic condition

作者： Sun, Jinyue; Sun, Zhilan; Wang, Debao; Liu, Fang; Wang, Daoying; Sun, Jinyue; Sun, Zhilan; Wang, Debao; Liu, Fang; Wang, Daoying; SCI

机构： Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：MICROBIAL PATHOGENESIS

关键词： Ultrasound; Chlorogenic acid; S; enteritidis; Polysaccharides

年份：2022

34Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS

作者： Song, Hui; Wu, Haihong; Geng, Zhiming; Sun, Chong; Ren, Shuang; Wang, Daoying; Zhang, Muhan; Liu, Fang; Xu, Weimin; Song, Hui; Ren, Shuang; Xu, Weimin; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China; Collaborat Innovat Ctr Meat Prod & Proc, Nanjing 21009;

来源：FOOD ANALYTICAL METHODS

关键词： Hydroxyl fatty acids Linoleic acid Cured meat High performance liquid chromatography Tandem mass spectrometry

35Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology

作者： Wang, Daoying; Shahidi, Fereidoon; Wang, Daoying; SCI

机构： Mem Univ Newfoundland, Dept Biochem, St John, NB A1B 3X9, Canada; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：POULTRY SCIENCE

关键词： hydrolysis; antioxidant hydrolysate; response surface methodology; turkey meat

年份：2018

36Novel L-lactic acid biosensors based on conducting polypyrrole-block copolymer nanoparticles

作者： Sun, Chong; Wang, Daoying; Zhang, Muhan; Geng, Zhiming; Xu, Weimin; Liu, Fang; Ni, Yanxiu; Shen, Xiaohui; Song, Youchao; Mao, Chun; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Vet Med, Nanjing 210014, Peoples R China; Nanjing Normal Univ, Natl & Local Joint Engn Res Ctr Biomed Funct Mat, Jiangsu Key Lab Biofunct Mat, Coll Chem & Mat Sci, Nanjing 210023, Peoples R China;

来源：ANALYST

37The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality

作者： Zhang, Muhan; Wang, Daoying; Geng, Zhiming; Bian, Huan; Liu, Fang; Zhu, Yongzhi; Xu, Weimin; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：FOOD CHEMISTRY

关键词： pH HSP90 Water holding capacity

38Simultaneous Determination of Abietic Acid and Dehydroabietic Acid Residues in Duck Meat by HPLC-PAD-FLD

作者： Zhu, Yongzhi; Zhang, Suzhen; Geng, Zhiming; Wang, Daoying; Liu, Fang; Zhang, Muhan; Bian, Huan; Xu, Weimin; Zhang, Suzhen; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China;

来源：FOOD ANALYTICAL METHODS

关键词： Rosin Residue Defeathering Duck HPLC PAD FLD

39Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

作者： Wang, Daoying; Xu, Weimin; Wang, Daoying; Zhang, Muhan; Zou, Ye; Sun, Zhilan; Xu, Weimin; SCI

机构： Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：JOURNAL OF POULTRY SCIENCE

关键词： antioxidant peptides; duck meat; Flavourzyme; hydrolysis; response surface methodology

年份：2018

40Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks

作者： Zhu, Yongzhi; Zhang, Suzhen; Geng, Zhiming; Wang, Daoying; Liu, Fang; Zhang, Muhan; Bian, Huan; Xu, Weimin; Zhang, Suzhen; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

来源：POULTRY SCIENCE

关键词： abietic acid dehydroabietic acid defeathering duck high-performance liquid chromatography