71Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane

作者： Sun, Zhilan; Wang, Xiaomeng; Zhang, Xinxiao; Wu, Haihong; Zou, Ye; Li, Pengpeng; Sun, Chong; Xu, Weimin; Liu, Fang; Wang, Daoying; Xu, Weimin; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China;

来源：JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

关键词： Bacteriocin Helveticin-M Lactobacillus crispatus Cytoplasmic membrane Sublethal damage

年份：2018

72Graphite-like g-C3N4-F127-Au nanosheets used for sensitive monitoring of heat shock protein 90

作者： Sun, Chong; Zhang, Muhan; Wang, Daoying; Sun, Zhilan; Geng, Zhiming; Xu, Weimin; Liu, Fang; Fei, Qiqi; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Normal Univ, Jiangsu Collaborat Innovat Ctr Biomed Funct Mat, Coll Chem & Mat Sci, Nanjing 210023, Jiangsu, Peoples R China;

来源：SENSORS AND ACTUATORS B-CHEMICAL

关键词： Immunosensor g-C3N4-F127-Au NSs HSP90 Quality evalution

年份：2018

73Antibacterial and antibiofilm activity of phenyllactic acid against Enterobacter cloacae

作者： Liu, Fang; Wang, Fengting; Wang, Daoying; Zhang, Xinxiao; Sun, Zhilan; Xu, Weimin; Du, Lihui; Zhao, Tong; Doyle, Michael P.; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, 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; Univ Georgia, Coll Agr & Environm Sci, Ctr Food Safety, 1109 Expt St, Griffin, GA 30223 USA;

来源：FOOD CONTROL

关键词： Phenyllactic acid Biofilm Enterobacter cloacae Cell damage

年份：2018

74Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

作者： Li, Chao; Wang, Daoying; Xu, Weimin; Li, Chao; Gao, Feng; Zhou, Guanghong; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Tenderness Protein solubility Microstructure Duck Cooking

年份：2013

75Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured

作者： Xu, Weimin; Xu, Xinglian; Zhou, Guanghong; Wang, Daoying; Li, Chunbao; Xu, Weimin; Wang, Daoying; SCI

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

来源：FOOD CHEMISTRY

关键词： Nanjing dry-cured duck phospholipids free fatty acids lipolysis

年份：2008

76Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle

作者： Li, Chao; Gao, Feng; Zhou, Guanghong; Wang, Daoying; Dong, Han; Xu, Weimin; Zhang, Muhan; SCI

机构： Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： duck breast muscle staged cooking tenderness sarcomere length

年份：2013

77Apoptosis during postmortem conditioning and its relationship to duck meat quality

作者： Zhang, Muhan; Wang, Daoying; Huang, Wei; Liu, Fang; Zhu, Yongzhi; Xu, Weimin; Cao, Jinxuan; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Ningbo Univ, Coll Life Sci & Biotechnol, Ningbo 315211, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Apoptosis Meat quality Postmortem conditioning Duck

年份：2013

78Fabrication and Characterization of Gelatin/Zein Nanofiber Films Loading Perillaldehyde for the Preservation of Chilled Chicken

作者： Wang, Debao; Liu, Yini; Sun, Jinyue; Sun, Zhilan; Liu, Fang; Wang, Daoying; Liu, Fang; Du, Lihui; 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 Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China;

来源：FOODS

关键词： perillaldehyde; nanofiber; zein; antibacterial activity; preservation

年份：2021

79Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus

作者： Sun, Zhilan; Li, Pengpeng; Liu, Fang; Bian, Huan; Wang, Daoying; Wang, Xiaomeng; Zou, Ye; Sun, Chong; Xu, Weimin; Wang, Daoying; 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;

来源：SCIENTIFIC REPORTS

年份：2017

80Heterologous Expression and Characterization of Tyrosine Decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1

作者： Liu, Fang; Xu, Wenjuan; Wang, Daoying; Zhu, Yongzhi; Geng, Zhiming; Zhang, Muhan; Xu, Weimin; Du, Lihui; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China;

来源：JOURNAL OF FOOD PROTECTION

年份：2014