刘睿｜华中农业大学｜学者主页

2026

Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructure.

Jia-Ye Zhu, Yong-Mao Ye, Liangyu Zhang, Haoyang Ma, Xinnuo Zhou, Yu Qi, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Rui Liu

Food Chemistry

DOI

2026

Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress

Tianhao Zhu, Ming-Ze Xu, Yixue Luan, Khubaib Ali, Peipei Yin, Qingling Wang, Rui Liu, Qing-Feng Ge, Hai Yu, Man-Gang Wu

Food Hydrocolloids

DOI

2025

花生红衣原花青素与肠道微生物的相互作用调节肥胖小鼠糖脂代谢

陈婉冰，顾玉梅，刘若男，鲁群，刘春怡，刘翔，唐翠娥，刘睿

《食品科学》

2025

拮抗副溶血性弧菌乳酸菌的筛选及益生特性评价

梁颖，崖娴颖，林茜蓉，原宝龙，刘睿，殷豆豆，张红岩，郭健杰，张莉刚，唐家昊，吴俊君，申乃坤

《中国食品学报》

DOI

2025

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma

Lei Chen, Tianyi Yang, Rui Liu, Qian Xu, Qing-Feng Ge, Man-Gang Wu, Hai Yu

Food Chemistry: X

DOI

2025

Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: effects of incorporating varying proportions of pale, soft and exudative pork

Yong-Mao Ye, Islam Md. Ariful, Jia-Ye Zhu, Xinnuo Zhou, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Rui Liu

LWT

DOI

2025

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements.

Lei Chen, Congjiao Wei, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Food Chemistry

DOI

2025

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends.

Du-xin Jin, Gui-peng Zou, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Meat Science

DOI

2025

Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies

Chao Ma, Wangang Zhang, Jian Zhang, Lei Zhou, Lu-Juan Xing, Rui Liu

Journal of Advanced Research

DOI

2025

Underlying mechanism of superchilling on improving goose meat quality

Qin Hou, Jiaxin Wu, X. Cai, Tianyi Gao, Rui Liu, Xiang-Ren Meng, Zhuangli Kang

Food Chemistry: X

DOI

2025

Targeted LC–MS/MS Analysis of 11 Ranunculaceae Phytotoxins in Honey: Method Development, Validation, and Application to Real Samples

Congcong Lin, Xuena Zhu, Rui Liu, Li Zhang, Tingting Yu, Qun Lu

Food Analytical Methods

DOI

2025

Integrated Multi-Omics Analysis Reveals the Regulatory Mechanism of Peanut Skin Procyanidins on Lipid Metabolism in High-Fat-Diet-Induced Obese Mice

Jinxin Shen, Yi Zhou, Daijun Yang, Ruonan Liu, Ruonan Liu, Xiaoling Zhu, Rui Liu, Rui Liu

Nutrients

DOI

2025

Effect of production and environment factors on the migration and conversion of cyclolinopeptides in linseed (Linum usitatissimum L.) oil

Tingting Guo, Luyao Xie, Yan Luo, Qianchun Deng, Rui Liu, Chuyun Wan

Food Chemistry

DOI

2025

Apricot Bee Pollen Alleviates Deoxynivalenol-Induced Cellular Toxicity in Bovine Granulosa Cells

Ce Lv, Xiaoxue Zheng, Hanxiao Wu, Peihao Sun, Qun Lu, Fang Fang, Mingxiao Liu, Shuo Zhou, Rui Liu, Xiang Olivia Li, Liguo Yang, Aixin Liang

Animals

DOI

2025

Biodegradable and gelatin-based composite films incorporating Lactoferrin-Nisin active nanoparticles: Preparation, characterization, antibacterial applications of cheese and chicken

Rui Liu, Jing Wang, Yan Zhang, Zixian Xia, Youyou Lu, Hao Hu

Applied Food Research

DOI

2025

Antioxidant and anti-aging effect of queen bee larvae (Apis mellifera) protein hydrolysates in Drosophila melanogaster

Lili Pang, Danyang Wang, Hongshan Liu, Mo Zhang, Xinbiao Yang, Qun Lu, Rui Liu

International Journal of Biological Macromolecules

DOI

2025

Kynurenic acid: A potential characteristic marker of Rhus chinensis Mill. honey

Congcong Lin, Chiqing Chen, Yiwen Liu, Rui Liu, Qun Lu

Journal of Food Composition and Analysis

DOI

2025

Characterization and discrimination of Rhus chinensis Mill. honeys from different geographical origins based on physicochemical parameters, minerals, volatile compounds and antioxidant activities

Congcong Lin, Chiqing Chen, Yiwen Liu, Rui Liu, Qun Lu

Journal of Food Measurement & Characterization

DOI

2024

玉米肽结构鉴定及预防酒精性肝损伤肽的虚拟筛选

孟甘露，欧丽明，张新雪，刘睿，王华蕾，唐艳斌，刘文颖

《食品与发酵工业》

DOI

2024

小麦肽-维生素D微胶囊的稳定性及结构鉴定

刘睿，王华蕾，吴晗硕，任杰，许润琦，刘文颖，侯俊财

《食品科技》

2024

五倍子单宁酸微胶囊的制备、性质表征及“双抗”活性评估

张娜，何郎志，杨心彪，陈赤清，刘义稳，鲁群，黄艳春，丁士勇，刘睿

《食品与发酵工业》

DOI

2024

Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant’s Role

Yuehao Wu, Meng-Hao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Man-Gang Wu, Hai Yu, Qing-Feng Ge

Foods

DOI

2024

Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: expression, oxidation, and protein interactions during postmortem aging

Rui Liu, Man Qin, Ke-Yue Li, Hai Yu, Man-Gang Wu, Wen-Hua Bao, Qing-Feng Ge

Journal of Food Composition and Analysis

DOI

2024

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose.

Man-Gang Wu, Chen Gu, L.G. Duan, Peipei Yin, Tianhao Zhu, Yu-Yu Xu, Qing Yin, Rui Liu, Qing-Feng Ge, Hai Yu

Food Chemistry

DOI

2024

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Lei Chen, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Trends in Food Science & Technology

DOI

2024

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels

Yu-Yu Xu, Jingjing Yang, Man-Gang Wu, Shumin Lei, Peipei Yin, Qing Yin, Tianhao Zhu, Qingling Wang, Xin-Xin Zhao, Du-xin Jin, Rui Liu, Qing-Feng Ge, Hai Yu

Food Chemistry: X

DOI

2024

The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis.

Du-xin Jin, Chao-Yi Jia, Bo Yang, Yuehao Wu, Lei Chen, Rui Liu, Man-Gang Wu, Hai Yu, Qing-Feng Ge

Food & Function

DOI

2024

Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging

Rui Liu, Wen-Qiang Guan, Wei Lv, Zhuang-Li Kang, Qingling Wang, Du-xin Jin, Xin-Xin Zhao, Qing-Feng Ge, Man-Gang Wu, Hai Yu

Foods

DOI

2024

Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.

Man-Gang Wu, Yu-Yu Xu, Chen Gu, Jiahao Wang, Qingling Wang, Peipei Yin, Tianhao Zhu, Qing Yin, Xin-Xin Zhao, Du-xin Jin, Rui Liu, Qing-Feng Ge, Hai-Yang Yu

The Journal of the Science of Food and Agriculture

DOI

2024

Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice

Du-xin Jin, Yu-xuan Jin, Wei Zhang, Wei Cao, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Food Bioscience

DOI

2024

Widely targeted metabolomics analysis of nutrient changes in a new black rice variety ‘Huamoxiang No.3’ (Oryza sativa L. var. Glutinosa Matsum) under different cooking modes

Yi Zhou, Xin Wu, Jinxiong Shen, Daijun Yang, Qun Lu, Changjiang Long, Rui Liu

Cereal Chemistry

DOI

2024

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Jing Wang, Rui Liu, Xiaoyang Huang, Yuexin Bao, Xiaohong Wang, Huaxi Yi, Youyou Lü

Foods

DOI

2024

An effective potential Bifidobacterium animalis F1-7 delivery strategy: Supramolecular hydrogel - sodium alginate/tryptophan-Sulfobutylether-β-cyclodextrin (Alg/Trp-SBE-β-CD)

Xiaoyang Jerry Huang, Jing Wang, Rui Liu, Chunrong Yang, Yanchun Shao, Xiaohong Wang, Huaxi Yi, Youyou Lü

Food Hydrocolloids

DOI

2024

Identification of phenolamine in rape bee pollen and its protective effect and mechanism on alcoholic liver injury

Cheng Lü, Mingjuan Xu, Xinbiao Yang, Yanlun Feng, Yun Zhu, Qun Lu, Chengming Wang, Rui Liu

Food Science and Human Wellness

DOI

2024

Fermentation enhances the amelioration effect of bee pollen on Caco-2 monolayer epithelial barrier dysfunction based on NF-κB-mediated MLCK-MLC signaling pathway

Huifang Zhang, Min Liu, Fanfen Song, Xiaoling Zhu, Qun Lu, Rui Liu

Food Research International

DOI

2024

Preparation and synbiotic interaction mechanism of microcapsules of Bifidobacterium animalis F1–7 and human milk oligosaccharides (HMO)

Xiaoyang Huang, Rui Liu, Jing Wang, Yuexin Bao, Huaxi Yi, Xiaohong Wang, Youyou Lü

International Journal of Biological Macromolecules

DOI

2023

基于代谢组学技术的神农百花蜜真实性鉴别

林聪聪，朱晓玲，张星星，朱学娜，刘睿，鲁群

《食品安全质量检测学报》

2023

针对食品科学与工程专业本科学生的“蜂产品加工学”教学设计研究

鲁群，刘睿

《农产品加工》

2023

Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions.

Qing-Ling Wang, Ziwei Tang, Zhikun Li, Yi Luan, Chen Gu, Rui Liu, Qing-Feng Ge, Hai Yu, Man-Gang Wu

International Journal of Biological Macromolecules

DOI

2023

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

Qing-Feng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Han-jun Ma, Zhuang-Li Kang

Foods

DOI

2023

Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study.

Lei Chen, Rui Liu, Su-Yun Li, Man-Gang Wu, Hai Yu, Qing-Feng Ge

Food microbiology

DOI

2023

Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

Yixue Luan, Qingling Wang, Songnan Li, Chen Gu, Rui Liu, Qing-Feng Ge, Hai Yu, Man-Gang Wu

Food Chemistry: X

DOI

2023

Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Lei Chen, Rui Liu, Chen-Yang Lu, Xin-Xin Zhao, Man-Gang Wu, Qing-Feng Ge, Hai Yu

LWT

DOI

2023

Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs.

Xin-Xin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Meat Science

DOI

2023

Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods.

Tianyi Yang, Yamin Yang, Peng Zhang, Wei-Tao Li, Qing-Feng Ge, Hai Yu, Man-Gang Wu, Li-Dong Xing, Zhiyu Qian, Fan Gao, Rui Liu

Food Chemistry

DOI

2023

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Rui Liu, Yong-Kai Ma, Lei Chen, Chen-Yan Lu, Qing-Feng Ge, Man-Gang Wu, Jun Xi, Hai Yu

Frontiers in Microbiology

DOI

2023

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Qingling Wang, Chen Gu, Ranran Wei, Yi Luan, Rui Liu, Qing-Feng Ge, Hai Yu, Man-Gang Wu

Ultrasonics sonochemistry

DOI

2023

Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.

Qing-Ling Wang, Yi Luan, Ziwei Tang, Zhikun Li, Chen Gu, Rui Liu, Qing-Feng Ge, Hai Yu, Man-Gang Wu

Food Research International

DOI

2023

Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality

Rui Liu, Tong Xing

Frontiers in Nutrition

DOI

2023

Widely targeted metabolomics provides insights into the effect of parboiling treatment on the nutritional quality of black rice based on its improved cooking characteristics

Xin Feng Wu, Xingxing Zhang, Min Liu, Tang Tang, Yanhua Li, Hao Chen, Qun Lu, Rui Liu

Journal of Cereal Science

DOI

2023

A newly isolated intestinal bacterium involved in the C-ring cleavage of flavan-3-ol monomers and the antioxidant activity of the metabolites

Li Wang, Ruonan Liu, Ruonan Liu, Fangfang Yan, Wanbing Chen, Mo Zhang, Qun Lu, Bijun Huang, Rui Liu, Rui Liu

Food & Function

DOI

2023

Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice

Xin Wu, Yi Zhou, Qun Lu, Rui Liu

Ultrasonics Sonochemistry

DOI

2023

Phenolamide extract of apricot bee pollen alleviates glucolipid metabolic disorders and modulates the gut microbiota and metabolites in high-fat diet-induced obese mice

Xingxing Zhang, Xin Feng Wu, Gengsheng Xiao, Gongliang Liu, Hao Dong, Rui Liu, Qun Lu

Food & Function

DOI

2022

无刺蜂蜂巢甾萜类物质提取工艺优化及其抗氧化活性测定

徐欢，赵莉，叶语桦，沈金鑫，周逸，鲁群，刘睿

《食品科技》

DOI

2022

紫苏黄酮抗炎活性研究及口服液制备

刘睿

《吉林农业大学》

2022

鲜食番茄成熟过程中果实营养成分的动态变化

杨心彪，李兴需，刘睿，周国林

《华中农业大学学报》

2022

响应面优化混菌发酵蜂王幼虫制备抗氧化肽及其结构鉴定

王婕娉，刘睿，丁士勇，鲁群

《食品与发酵工业》

DOI

2022

基于离子组学鉴别五峰五倍子蜂蜜

赵妍，陈赤清，刘义稳，董军，易文晗，刘睿，鲁群

《食品科技》

2022

基于代谢组学研究原花青素B1的肠道微生物代谢

刘若男，陈婉冰，朱晓玲，杨宏，宋哲，刘睿

《中国食品学报》

2022

基于网络药理学与分子对接研究马氏珍珠贝降糖活性肽

李佳芸，王欣之，韦源青，林彬燕，刘睿，吴皓

《食品与发酵工业》

DOI

2022

Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

Qing-Ling Wang, Ranran Wei, Juan Hu, Yi Luan, Rui Liu, Qing-Feng Ge, Hai Yu, Man-Gang Wu

Innovative Food Science & Emerging Technologies

DOI

2022

Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.

Rui Liu, Ke-Yue Li, Tianyi Yang, Lun Yang, Man Qin, Hai Yu, Man-Gang Wu, Qing-Feng Ge, Wen-Hua Bao, Sheng-Long Wu

Food Chemistry

DOI

2022

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Qing-Feng Ge, Shuyang Guo, Sheng Chen, Yuehao Wu, Zhaoyang Jia, Zhuang-Li Kang, Guo-Yuan Xiong, Hai Yu, Man-Gang Wu, Rui Liu

Frontiers in Nutrition

DOI

2022

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.

Rui Liu, Lun Yang, Tianyi Yang, Man Qin, Ke-Yue Li, W. Bao, Man-Gang Wu, Hai Yu, Sheng-Long Wu, Qing-Feng Ge

Meat Science

DOI

2022

A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay.

Rui Liu, Ke-Yue Li, Guo-Gan Wu, Man Qin, Hai Yu, Man-Gang Wu, Qing-Feng Ge, Sheng-Long Wu, Wen-Hua Bao, Wan-Gang Zhang

Food Chemistry

DOI

2022

Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model.

Rui Liu, Chen-Yan Lu, Yong-Yong Wang, Ying Shen, Qing-Feng Ge, Man-Gang Wu, Jun Xi, Hai Yu, Sheng-Long Wu, W. Bao, Yanqin Shan

Meat Science

DOI

2022

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

Tianyi Yang, Rui Liu, Lun Yang, Wenxue Yang, Ke-Yue Li, Man Qin, Qing-Feng Ge, Hai Yu, Man-Gang Wu, Xiao-Yan Zhou

RSC Advances

DOI

2022

Antioxidant and anti-inflammatory activities of rape bee pollen after fermentation and their correlation with chemical components by ultra-performance liquid chromatography-quadrupole time of flight mass spectrometry-based untargeted metabolomics

Huifang Zhang, Xiaoling Zhu, Qian Huang, Li Zhang, Xiaohua Liu, Rui Liu, Qun Lu

Food Chemistry

DOI

2022

3,4-Dihydroxyphenylacetic acid ameliorates gut barrier dysfunction via regulation of MAPK-MLCK pathway in type 2 diabetes mice

Min Liu, Li Wang, Bijun Huang, Qun Lu, Rui Liu

Life Sciences

DOI

2022

UPLC‐Q‐TOF‐MS and NMR identification of structurally different A‐type procyanidins from peanut skin and their inhibitory effect on acrylamide

Li Zhao, Fangfang Yan, Qun Lu, Cuie Tang, Xiaohong Wang, Rui Liu

Journal of the Science of Food and Agriculture

DOI

2022

Metabolomics reveals that phenolamides are the main chemical components contributing to the anti-tyrosinase activity of bee pollen

Xingxing Zhang, Meihua Yu, Xiaoling Zhu, Rui Liu, Qun Lu

Food Chemistry

DOI

2022

Peanut skin procyanidins ameliorate insulin resistance via modulation of gut microbiota and gut barrier in type 2 diabetic mice

Min Liu, Bijun Huang, Li Wang, Qun Lu, Rui Liu

Journal of the Science of Food and Agriculture

DOI

2022

Effects of A-type oligomer procyanidins on protein glycation using two glycation models coupled with spectroscopy, chromatography, and molecular docking

Li Zhao, Xiue Jin, Yubing Li, Yue Yu, Langzhi He, Rui Liu

Food Research International

DOI

2022

The underlying mechanism of A‐type procyanidins from peanut skin on DSS ‐induced ulcerative colitis mice by regulating gut microbiota and metabolism

Bijun Huang, Li Wang, Min Liu, Xin Wu, Qun Lu, Rui Liu

Journal of Food Biochemistry

DOI

2022

Peanut skin extract ameliorates high-fat diet-induced atherosclerosis by regulating lipid metabolism, inflammation reaction and gut microbiota in ApoE−/− mice

Mingjuan Xu, Cheng Lv, Huixia Wang, Qun Lu, Mingxia Ye, Xiaoling Zhu, Rui Liu

Food Research International

DOI

2021

核桃低聚肽对吲哚美辛致大鼠胃溃疡的作用研究

刘睿，郝云涛，刘欣然，珠娜，康家伟，毛瑞雪，胡佳妮，于晓晨，李臻，李勇

《食品研究与开发》

2021

乳清蛋白肽对衰老模型小鼠的抗氧化和学习记忆改善作用

于晓晨，李臻，刘欣然，胡佳妮，刘睿，珠娜，李勇

《中国食物与营养》

DOI

2021

马氏珍珠贝软体酶法制备降糖肽的工艺优化及肽段分析

李佳芸，王欣之，韦源青，卞慧敏，刘睿，吴皓

《食品工业科技》

DOI

2021

主成分分析法优选枸杞乳酸菌发酵饮品发酵剂

黄宁馨，丁士勇，刘睿，鲁群，朱和平

《农业工程学报》

2021

黄烷-3-醇类化合物在体内的吸收、代谢特征与机制研究进展

刘若男，陈婉冰，晏芳芳，刘敏，鲁群，杨宏，刘睿

《食品科学》

2021

荠苧黄酮对低压低氧小鼠心肌组织损伤的改善作用与机制研究

刘睿，邵瑾，赵彤，马慧萍，何蕾，景临林

《中国新药杂志》

2021

复合乳酸菌发酵过程中枸杞果汁品质及抗氧化活性变化

黄宁馨，鲁群，丁士勇，刘睿，向世利

《华中农业大学学报》

DOI

2021

荞麦蜜对酒精诱导的小鼠肝损伤和肠道菌群失调的改善效果

朱静宇，王峻，金秀娥，陈向丹，刘睿，鲁群

《华中农业大学学报》

DOI

2021

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Man-Gang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qing-Ling Wang, Rui Liu, Qing-Feng Ge, Hai Yu

Foods

DOI

2021

Myofibrillar protein composite gels: Effect of esterified potato starch, lard and peanut oil on the gel properties.

Man-Gang Wu, Juan Hu, Xiangchun Gu, Qing-Ling Wang, Ranran Wei, Jiahao Wang, Zhikun Li, Rui Liu, Qing-Feng Ge, Hai Yu

The Journal of the Science of Food and Agriculture

DOI

2021

Recent Advances in the Application of Ultrasonic Technology in the Curing of Meat Products

Rui Liu, Ya-Jie Li, Xin-Yi Lu, Dacheng Kang, Man-Gang Wu, Hai Yu, Qing-Feng Ge

DOI

2021

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem

Rui Liu, Guojie Wu, Ke-Yue Li, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Sheng-Long Wu, W. Bao

Foods

DOI

2021

Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

Qing-Feng Ge, Bo Yang, Rui Liu, Donglei Jiang, Hai Yu, Man-Gang Wu, Wan-Gang Zhang

BMC Microbiology

DOI

2021

Metabolomic profiles of A-type procyanidin dimer and trimer with gut microbiota in vitro

Wanbing Chen, Zhang Li, Li Zhao, Fangfang Yan, Xiaoling Zhu, Qun Lu, Rui Liu

Journal of Functional Foods

DOI

2021

Comprehensive analysis of the anti-glycation effect of peanut skin extract

Li Zhao, Xiaoling Zhu, Yue Yu, Langzhi He, Yubing Li, Li Zhang, Rui Liu

Food Chemistry

DOI

2021

Procyanidin A 1 and its digestive products prevent acrylamide-induced intestinal barrier dysfunction via the MAPK-mediated MLCK pathway

Fangfang Yan, Wanbing Chen, Li Zhao, Qun Lu, Chengming Wang, Rui Liu

Food & Function

DOI

2020

铜藻主要化学成分分析及抗氧化活性评价

郑丽杰，缪晓冬，韩威，陈露，金佳颖，刘睿，王欣之，吴皓

《食品工业科技》

2020

荠苧黄酮通过抑制氧化应激和炎症改善高原缺氧诱导的小鼠脑组织损伤

刘睿，邵瑾，赵彤，何蕾，马慧萍，景临林

《天然产物研究与开发》

DOI

2020

杂色蛤酶解物的降糖活性初步评价及其物质基础研究

韩威，郑丽杰，陈露，金佳颖，王欣之，刘睿，吴皓

《食品工业科技》

DOI

2020

Puri�cation and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

Ji-Wook Ham, Xiao-Hong Yu, Zhi-Cai Yang, Ke-Yue Li, Rui Liu

2020

Effect of typical starch on the rheological property and NMR characterization of myofibrillar protein gel.

Man-Gang Wu, Jiahao Wang, Juan Hu, Zhikun Li, Rui Liu, Yang Liu, Yan Cao, Qing-Feng Ge, Hai Yu

The Journal of the Science of Food and Agriculture

DOI

2020

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

Yanqing Wang, Rui Liu, Qing-Feng Ge, Man-Gang Wu, Baocai Xu, Jun Xi, Hai Yu

International Journal of Food Science & Technology

DOI

2020

Protective effect of procyanidin A-type dimers against H2O2-induced oxidative stress in prostate DU145 cells through the MAPKs signaling pathway

Fangfang Yan, Liang Chen, Wanbing Chen, Li Zhao, Qun Lu, Rui Liu

Life Sciences

DOI

2020

Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells

Fangfang Yan, Li Zhao, Wanbing Chen, Qun Lu, Cuie Tang, Chengming Wang, Rui Liu

Journal of Functional Foods

DOI

2020

C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota

Wanbing Chen, Xiaoling Zhu, Qun Lu, Li Zhang, Xiliang Wang, Rui Liu

Food Research International

DOI

2020

Separation and Characterization of Phenolamines and Flavonoids from Rape Bee Pollen, and Comparison of Their Antioxidant Activities and Protective Effects Against Oxidative Stress

Huifang Zhang, Rui Liu, Qun Lu

Molecules

DOI

2020

Antioxidant and anti-tyrosinase activities of bee pollen and identification of active components

Jia Su, Xiaoying Yang, Qun Lu, Rui Liu

Journal of Apicultural Research

DOI

2019

An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria.

Rui Liu, Yanqing Wang, Nan Du, Donglei Jiang, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Baocai Xu

Food Chemistry

DOI

2019

Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Man-Gang Wu, Yan Cao, Shumin Lei, Yang Liu, Jiahao Wang, Juan Hu, Zhikun Li, Rui Liu, Qing-Feng Ge, Hai Yu

International Journal of Food Properties

DOI

2019

Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix

Li Zhao, Ting Zhou, Fangfang Yan, Xiaoling Zhu, Qun Lu, Rui Liu

Food Chemistry

DOI

2019

Combination of honey with metformin enhances glucose metabolism and ameliorates hepatic and nephritic dysfunction in STZ-induced diabetic mice

Yue Ding, Mingjuan Xu, Qun Lu, Ping Wei, Jun Tan, Rui Liu

Food & Function

DOI

2018

荞麦蜜抗氧化成分的挖掘和活性评价

郝沛妍，刘睿，鲁群，徐大地，谭军

《食品安全质量检测学报》

2018

油菜蜂花粉加工副产物多酚对小鼠急性肝损伤的保护作用

张会芳，杨亚琛，张久亮，鲁群，刘睿

《食品安全质量检测学报》

2018

天然产物防治阿尔茨海默病的研究进展

张俊霞，王琳琳，刘睿

《医学综述》

2018

四角蛤蜊不同水提醇沉部位降血糖作用及多糖和蛋白成分研究

邱韵萦，刘睿，吴皓，卞慧敏，程建明，孙剑波，汪培培

《南京中医药大学学报》

2018

蜂胶和杨树胶中黄酮类成分及其抑制α-葡萄糖苷酶活性研究

魏萍，丁月，鲁群，谭军，张久亮，刘睿

《华中农业大学学报》

2018

Beneficial Effects of Poplar Buds on Hyperglycemia, Dyslipidemia, Oxidative Stress, and Inflammation in Streptozotocin-Induced Type-2 Diabetes

Shiqin Peng, Ping Wei, Qun Lu, Rui Liu, Yue Ding, Jiu‐liang Zhang

Journal of Immunology Research

DOI

2018

Study on interaction between human salivary α-amylase and sorghum procyanidin tetramer: Binding characteristics and structural analysis

Li Zhao, Fang Wang, Qun Lu, Rui Liu, Jing Tian, Yanchun Huang

International Journal of Biological Macromolecules

DOI

2018

A comparative study on the adsorption and desorption characteristics of flavonoids from honey by six resins

Cheng Lv, Jie Wen Yang, Rui Liu, Qun Lu, Yue Ding, Jiu‐liang Zhang, Jianling Deng

Food Chemistry

DOI

2018

Interaction between sorghum procyanidin tetramers and the catalytic region of glucosyltransferases-I from Streptococcus mutans UA159

Jianan Yu, Fangfang Yan, Qun Lu, Rui Liu

Food Research International

DOI

2018

Identification and mechanism of effective components from rape (Brassica napus L.) bee pollen on serum uric acid level and xanthine oxidase activity

Ruidan Wang, Guanhua Su, Wang Lin, Qing Xia, Rui Liu, Qun Lu, Jiu‐liang Zhang

Journal of Functional Foods

DOI

2018

Procyanidin from peanut skin induces antiproliferative effect in human prostate carcinoma cells DU145

Liang Chen, Fangfang Yan, Wanbing Chen, Li Zhao, Jiu‐liang Zhang, Qun Lu, Rui Liu

Chemico-Biological Interactions

DOI

2018

Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey

Jianling Deng, Rui Liu, Qun Lu, Peiyan Hao, Anqi Xu, Jiu‐liang Zhang, Jun Tan

Food Chemistry

DOI

2017

四角蛤蜊核苷类成分纯化工艺研究

张倩，刘睿，程建明，王欣之，杜俊潮，张文英，吴皓

《食品研究与开发》

2017

油菜蜂花粉酚类物质的抗氧化能力比较

雷润梅，旦增诺宗，刘睿，鲁群

《食品科技》

2017

高粱外种皮原花青素四聚体对远缘链球菌6715粘附的影响

田晶，鲁群，鲁亮，张永霞，刘睿

《现代食品科技》

2017

江苏地产浒苔多糖对四氧嘧啶诱导糖尿病小鼠的降糖作用研究

刘乾阳，殳叶婷，刘睿，王欣之，陈逸萍，马晓敏，袁敏，崔小兵，程建明

《南京中医药大学学报》

2017

高效液相色谱法测定四角蛤蜊、菲律宾蛤仔中呈味核苷酸

张倩，刘睿，王欣之，程建明，张文英，杜俊潮，吴皓

《食品与发酵工业》

DOI

2016

顶空固相微萃取-气质联用结合主成分分析研究纯葡萄汁的香气成分

李宝丽，邓建玲，蔡欣，刘睿，谭军，王红

《中国食品学报》

2016

花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果

周婷，雷润梅，赵晓丹，杨婧，陈洋，刘睿

《现代食品科技》

2016

海参寡肽海参寡肽:免疫调节作用及机制研究

何丽霞，陈启贺，刘睿，任金威，孙彬，李林，徐腾，王军波，张召锋，李勇

《科技导报》

2015

江苏地产浒苔多糖对大鼠急性酒精性胃黏膜损伤的保护作用

王欣之，程颖，施海涛，刘睿，吴皓

《食品工业科技》

2015

四角蛤蜊粗多糖对四氧嘧啶诱导ICR小鼠糖尿病模型的降血糖作用

董文南，柴尧，刘睿，程建明，吴皓

《南京中医药大学学报》

2015

花生红衣中黄烷醇抑制丙烯酰胺效果及其分离鉴定

赵晓丹，杨婧，吴瑜，周婷，陈洋，刘睿

《食品安全质量检测学报》

2015

吉林人参低聚肽的免疫调节作用

何丽霞，刘睿，任金威，陈启贺，王军波，张召锋，李勇

《科技导报》

2015

黄酮类化合物防治阿尔茨海默病及药物研发研究进展

周思百，李金泽，刘睿，张天泰

《神经药理学报》

2014

纯橙汁中类黄酮的RP-HPLC-DAD-ESI-MS2分离鉴定

蔡欣，李宝丽，玉佳男，刘睿，周胜银，王红，李涛

《核农学报》

2014

高粱原花青素四聚体干预Streptococcus mutans Ingbritt(c)体外黏附途径及机理

黄曼，蔡欣，玉佳男，唐翠娥，刘睿

《食品科学》

2014

江苏沿海4种低值贝类软体中不饱和脂肪酸EPA和DHA动态积累规律与适宜采收期分析

李娜，王欣之，吴皓，易瑞灶，程建明，刘睿，王令充，谢冬云，陈涛

《食品与发酵工业》

2014

The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase

Xin Xia Cai, Jianan Yu, Liman Xu, Rui Liu, Jun Yang

Food Chemistry

DOI

2014

In vitro study of antigrowth capacity and antiacid capacity on Sreptococcus sobrinus 6715 of sorghum procyanidin dimers.

Man Huang, Jianan Yu, Jing Tian, Xin Xia Cai, Rui Liu, Cuie Tang

PubMed

2013

四角蛤蜊酶解肽抑制ACE活性与抗氧化活性研究

朱蕴菡，刘睿，王令充，贾梦蛟，蒋金来，刘新，吴皓

《南京中医药大学学报》

2013

RP-HPLC-ESI-MS/MS分离鉴定花生红衣原花青素A型和B型二聚体

陈洋，王冰，玉佳男，李宝丽，文云，刘睿，谭军

《食品科学》

2012

四角蛤蜊提取物抗氧化活性研究

嵇晶，刘睿，王令充，陈士勇，吴皓，吴秋慧

《中药新药与临床药理》

2012

Optimization of Ultrasonic-Assisted Extraction Process for Procyanidins from Sorghum Episperm by Response Surface Methodology

Rui Liu

Food Science

2011

ESI-MS Analysis of Procyanidins from Sorghum Episperm and RP-HPLC-ESI-MS/MS Separation and Identification of Its Oligomers

Rui Liu

Food Science

2011

Optimization of Enzymatic Preparation of Royal Jelly-derived Peptides with High Angiotensin IConverting Enzyme(ACE) Inhibitory Activity

Rui Liu

Food Science

2011

Fingerprinting of Volatile Composition of Rape Honey

Rui Liu

Food Science

2010

XAD-2树脂对油菜蜂蜜中黄酮类物质分离条件的优化

邢建军，杨洁，郑国伟，王炎，刘睿

《中国蜂业》

2010

氢键吸附树脂的合成及高纯度沙棘叶黄酮的制备

刘睿，王芃，施荣富，王春红

《高分子学报》

2010

固相萃取-高效液相色谱法测定蜂蜜中的有机酸

朱晓玲，叶飞，杨洁，肖潇，文红，刘睿

《色谱》

2010

酶法提取苦荞麦蛋白的理化性质和加工性质

朱慧，涂世，刘蓉蓉，刘睿

《食品科学》

2010

油菜蜂花粉中黄酮类化合物的提取与鉴定

杨洁，陈纯，邢建军，刘睿

《食品科学》

2010

酶法修饰对莲子粉黏度及复水性的影响

谢晶，涂世，刘睿

《食品科学》

2010

Extraction and Identification of Flavonoids in Rape Bee Pollen

Jie Yang, Chun Chen, Xing Jian-jun, Rui Liu

Food Science

DOI

2010

An in vitro study on the dental caries preventing effect of oligomeric procyanidins in sorghum episperm

Liman Xu, Rui Liu, Duandan Li, Shi Tu, Jing Chen

Food Chemistry

DOI

2007

7S球蛋白的风味蛋白酶改性和功能性质评价

刘睿，李才国，刘鼎一，潘思轶

《华中农业大学学报》

2007

木瓜中多糖的提取、分离与鉴定

李才国，刘睿

《现代商贸工业》

2006

高粱原花青素对α-淀粉酶和蛋白酶活力影响的DSC研究

刘睿，潘思轶，谢笔钧

《食品与发酵工业》

2006

黑龙江高粱水提物中原花青素的结构表征

徐维锋，吴定心，邹正中，刘睿

《食品科技》

DOI

2006

大豆磷脂和VE抗氧化、调节血脂功能的研究

刘睿，龚晨睿，何兴旺

《中国油脂》

2006

高粱原花青素对β-淀粉酶活力抑制动力学的研究

刘睿，刘亮，谢笔钧

《华中农业大学学报》

2006

Structure characterization of procyanidins from water extracts of sorghum from Heilongjiang

Rui Liu

Food Science and Technology International

2005

高粱原花青素对小曲酒酿造过程中挥发性成分影响的研究

刘睿，潘思轶，李涛，谢笔钧

《食品科学》

2003

来源于天然产物的细胞周期抑制剂

刘睿，顾谦群，崔承彬

《天然产物研究与开发》

2003

高粱种子外种皮中原花青素提取、纯化及其抗氧化活性的研究

刘睿，谢笔钧，潘思轶，刘卫兵

《中国粮油学报》

1999

桑汁饮料加工工艺比较研究

潘思轶，王可兴，刘睿

《中国食品学报》

1999

涂膜保鲜萝卜效果及糠心研究

潘思轶，王可兴，刘睿

《食品科学》

精选作品

期刊论文

Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructure.

Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress

花生红衣原花青素与肠道微生物的相互作用调节肥胖小鼠糖脂代谢

拮抗副溶血性弧菌乳酸菌的筛选及益生特性评价

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma

Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: effects of incorporating varying proportions of pale, soft and exudative pork

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements.

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends.

Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies

Underlying mechanism of superchilling on improving goose meat quality

Targeted LC–MS/MS Analysis of 11 Ranunculaceae Phytotoxins in Honey: Method Development, Validation, and Application to Real Samples

Integrated Multi-Omics Analysis Reveals the Regulatory Mechanism of Peanut Skin Procyanidins on Lipid Metabolism in High-Fat-Diet-Induced Obese Mice

Effect of production and environment factors on the migration and conversion of cyclolinopeptides in linseed (Linum usitatissimum L.) oil

Apricot Bee Pollen Alleviates Deoxynivalenol-Induced Cellular Toxicity in Bovine Granulosa Cells

Biodegradable and gelatin-based composite films incorporating Lactoferrin-Nisin active nanoparticles: Preparation, characterization, antibacterial applications of cheese and chicken

Antioxidant and anti-aging effect of queen bee larvae (Apis mellifera) protein hydrolysates in Drosophila melanogaster

Kynurenic acid: A potential characteristic marker of Rhus chinensis Mill. honey

Characterization and discrimination of Rhus chinensis Mill. honeys from different geographical origins based on physicochemical parameters, minerals, volatile compounds and antioxidant activities

玉米肽结构鉴定及预防酒精性肝损伤肽的虚拟筛选

小麦肽-维生素D微胶囊的稳定性及结构鉴定

五倍子单宁酸微胶囊的制备、性质表征及“双抗”活性评估

Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant’s Role

Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: expression, oxidation, and protein interactions during postmortem aging

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose.

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels

The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis.

Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging

Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.

Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice

Widely targeted metabolomics analysis of nutrient changes in a new black rice variety ‘Huamoxiang No.3’ (Oryza sativa L. var. Glutinosa Matsum) under different cooking modes

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

An effective potential Bifidobacterium animalis F1-7 delivery strategy: Supramolecular hydrogel - sodium alginate/tryptophan-Sulfobutylether-β-cyclodextrin (Alg/Trp-SBE-β-CD)

Identification of phenolamine in rape bee pollen and its protective effect and mechanism on alcoholic liver injury

Fermentation enhances the amelioration effect of bee pollen on Caco-2 monolayer epithelial barrier dysfunction based on NF-κB-mediated MLCK-MLC signaling pathway

Preparation and synbiotic interaction mechanism of microcapsules of Bifidobacterium animalis F1–7 and human milk oligosaccharides (HMO)

基于代谢组学技术的神农百花蜜真实性鉴别

针对食品科学与工程专业本科学生的“蜂产品加工学”教学设计研究

Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions.

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study.

Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs.

Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods.

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.

Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality

Widely targeted metabolomics provides insights into the effect of parboiling treatment on the nutritional quality of black rice based on its improved cooking characteristics

A newly isolated intestinal bacterium involved in the C-ring cleavage of flavan-3-ol monomers and the antioxidant activity of the metabolites

Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice

Phenolamide extract of apricot bee pollen alleviates glucolipid metabolic disorders and modulates the gut microbiota and metabolites in high-fat diet-induced obese mice

无刺蜂蜂巢甾萜类物质提取工艺优化及其抗氧化活性测定

紫苏黄酮抗炎活性研究及口服液制备

鲜食番茄成熟过程中果实营养成分的动态变化

响应面优化混菌发酵蜂王幼虫制备抗氧化肽及其结构鉴定

基于离子组学鉴别五峰五倍子蜂蜜

基于代谢组学研究原花青素B1的肠道微生物代谢

基于网络药理学与分子对接研究马氏珍珠贝降糖活性肽

Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.

A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay.

Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model.

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

Antioxidant and anti-inflammatory activities of rape bee pollen after fermentation and their correlation with chemical components by ultra-performance liquid chromatography-quadrupole time of flight mass spectrometry-based untargeted metabolomics

3,4-Dihydroxyphenylacetic acid ameliorates gut barrier dysfunction via regulation of MAPK-MLCK pathway in type 2 diabetes mice

UPLC‐Q‐TOF‐MS and NMR identification of structurally different A‐type procyanidins from peanut skin and their inhibitory effect on acrylamide

Metabolomics reveals that phenolamides are the main chemical components contributing to the anti-tyrosinase activity of bee pollen

Peanut skin procyanidins ameliorate insulin resistance via modulation of gut microbiota and gut barrier in type 2 diabetic mice

Effects of A-type oligomer procyanidins on protein glycation using two glycation models coupled with spectroscopy, chromatography, and molecular docking

The underlying mechanism of A‐type procyanidins from peanut skin on DSS ‐induced ulcerative colitis mice by regulating gut microbiota and metabolism

Peanut skin extract ameliorates high-fat diet-induced atherosclerosis by regulating lipid metabolism, inflammation reaction and gut microbiota in ApoE−/− mice

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