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期刊名称

  • food chemistry(32)
  • international journal of biological macromolecules(11)
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  • duck(7)
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  • Wang, Daoying(0)

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  • jiangsu acad agr sci, inst agr prod proc, nanjing 210014, peoples r china(90)
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  • minist agr & rural affairs, key lab cold chain logist technol agroprod, nanjing 210014, peoples r china(11)
  • jiangsu univ, sch food & biol engn, zhenjiang 212013, jiangsu, peoples r china(10)
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  • nanjing univ finance & econ, coll food sci & engn, nanjing 210046, jiangsu, peoples r china(8)
  • northeast agr univ, coll food sci, harbin 150030, heilongjiang, peoples r china(7)

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科研产出
资源类型: 外文期刊
作者:Wang, Daoying(精确检索)
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共149条记录
61H-1 NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams

作者：

机构：

来源：FOOD RESEARCH INTERNATIONAL

关键词： Dry-cured hams; NMR; Principle components analysis; Metabolites; Taste-active compounds; Multivariate data analysis

年份：2018

62Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Chicken liver protein hydrolysates; Maillard reaction; Ultrasound; Structure; Antibacterial activity

年份：2021

63Preparation and characterization of gelatin/chitosan/3-phenylacetic acid food-packaging nanofiber antibacterial films by electrospinning

作者：

机构：

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Chitosan; 3-Phenylacetic acid; Antibacterial; Nanofiber films; Food packaging

年份：2021

64The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

作者：

机构：

来源：ULTRASONICS SONOCHEMISTRY

关键词： S; aureus; Planktonic cells; Biofilm; Ultrasound; Chlorogenic acid

年份：2021

65Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Ultrasound; Potassium alginate; Meat quality; Gel properties; Myofibrillar protein

年份：2021

66A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in Meat

作者：

机构：

来源：FOODS

关键词： carboxylated-g-C3N4 NPs; hydroxyl radical; electrochemical sensor; food safety

年份：2022

67Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens

作者：

机构：

来源：FOOD RESEARCH INTERNATIONAL

关键词： Ultrasound; Chlorogenic acid; Pseudomonas fluorescens; Biofilm

年份：2022

68Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Cold plasma; Myofibrillar protein; Microstructure; Emulsifying property; Protein oxidation

年份：2022

69An electrochemical platform for guanosine-5' -monophosphate detection using gold doped polypyrrole nanocomposite embedded on graphitic carbon nitride

作者：

机构：

来源：ELECTROCHIMICA ACTA

关键词： Guanosine-5' -monophosphate; Nanocomposite; Electrochemical detection; Quality evaluation

年份：2022

70Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication

作者：

机构：

来源：PROCESS BIOCHEMISTRY

关键词： Ultrasound Disaggregation Myofibril fragmentation Tenderization Actomyosin

年份：2018

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