陈从贵

2026

生鲜牛肉肠腐败菌的致腐能力评价

《肉类研究》

2026

Reduction of N-dimethylnitrosamine by Lactiplantibacillus pentosus R3 during simulated gastrointestinal digestion of fermented sausages.

Journal of food microbiology

DOI

2026

Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase.

Meat Science

DOI

2026

Effects and molecular mechanism of glucono-δ-lactone-induced acidification on heat-induced gel formation of pork myofibrillar proteins

Food Bioscience

DOI

2025

干燥方式对干制肉制品食用品质影响研究进展

《肉类研究》

2025

Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC.

Meat Science

DOI

2025

Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperature.

Food Research International

DOI

2025

Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times.

Meat Science

DOI

2025

Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria.

Meat Science

DOI

2025

L- glutamine promotes germination of superdormant Clostridium perfringens spores mainly by lowering reactive oxygen species levels.

Food Chemistry

DOI

2025

Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS.

Food Chemistry

DOI

2025

Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus.

Meat Science

DOI

2025

Dual roles of heat treatments on the Clostridium perfringens spores: Germination or inactivation?

Food Bioscience

DOI

2025

Inhibitory effect of preformed Lactiplantibacillus plantarum biofilm against Clostridium perfringens biofilm formation on stainless steel surfaces

Food Bioscience

DOI

2025

Unraveling the spoilage characteristics and mechanism of Bacillus spizizenii in spiced beef: Insights from in-situ and metabolomics analysis.

Food Research International

DOI

2025

Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef.

Journal of food microbiology

DOI

2025

Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties.

Meat Science

DOI

2025

Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing

Meat Science

DOI

2025

Enhancing storage quality and oxidation stability of contact immersion frozen pork using NaCl refrigerant with l-proline and/or l-lysine

LWT

DOI

2024

3种多糖对猪肉糜脯中游离态和结合态杂环胺及品质的影响

《肉类研究》

2024

香蕉果酒带皮发酵对其品质和挥发性香气成分的影响

《现代食品科技》

2024

山药多糖对减糖猪肉糜脯风味的影响

《肉类研究》

2024

Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants

Food Bioscience

DOI

2024

Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins.

Food Chemistry

DOI

2024

Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

Food Bioscience

DOI

2024

Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution

Meat Science

DOI

2024

Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism

International Journal of Biological Macromolecules

DOI

2024

Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin–Angiotensin System in Mice

Molecular Nutrition & Food Research

DOI

2023

添加赖氨酸的猪肉脯在不同干燥温度下的质构稳定性

《肉类研究》

2023

白酒酒曲微生物菌群对其风味形成影响研究进展

《中国酿造》

2023

覆盆子乳酸菌饮料发酵工艺优化及挥发性风味物质分析

《中国酿造》

2023

Angiotensin I-Converting Enzyme Inhibitory Activity of Two Peptides Derived from In Vitro Digestion Products of Pork Sausage with Partial Substitution of NaCl by KCl.

Journal of Agricultural and Food Chemistry

DOI

2023

Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation

Food Science of Animal Products

DOI

2023

Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.

Food Research International

DOI

2023

Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities

International Journal of Biological Macromolecules

DOI

2023

Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics

Food Chemistry

DOI

2022

祁门红茶对传统猪肉脯感官品质及风味的影响

《肉类研究》

2022

利用粒子群算法优化反向传播人工神经网络模型预测熏肠中4种多环芳烃含量

《肉类研究》

2022

氯化钙与高静压处理减钠盐鸡肉凝胶对小鼠生长及消化特性的影响

《肉类研究》

2022

“双一流”建设驱动“食品专业导论”课程教学与创新创业教育的深度融合

《农产品加工》

2022

Characterization of key aroma compounds in traditional beef soup

Journal of Food Composition and Analysis

DOI

2022

Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice

Foods

DOI

2022

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Current Research in Food Science

DOI

2022

In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.

Meat Science

DOI

2022

Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions

Critical reviews in food science and nutrition

DOI

2022

Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage

LWT

DOI

2022

Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

Food Control

DOI

2022

In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective

Food Chemistry

DOI

2021

食品中痕量多环芳烃检测技术的研究进展

《食品安全质量检测学报》

2021

4种亲水多糖对油炸调理鸡排品质的影响

《肉类研究》

2021

“食品加工新技术”研究生专业课教学改革探索

《农产品加工》

DOI

2021

钠盐内注-外涂添加对减钠盐传统培根滋味的影响

《肉类研究》

2021

药食同源植物提取物对肉制品品质影响研究进展

《肉类研究》

2021

专业思政元素融入食品创新创业教育的改革与实践

《科教文汇》

DOI

2021

Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics

International Journal of Food Science & Technology

DOI

2021

Quantitative determination of ractopamine in swine urine using Fourier transform infrared (FT-IR) spectroscopy analysis

DOI

2021

N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages

DOI

2021

Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.

Food Research International

DOI

2021

γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

DOI

2021

Insight into the mechanism of decreasing N-nitrosodimethylamine by Lactobacillus pentosus R3 in a model system

DOI

2021

Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

DOI

2021

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

Foods

DOI

2021

High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

DOI

2021

Author response for "Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: Effects on physicochemical properties and sensory characteristics"

DOI

2021

The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review

Critical reviews in food science and nutrition

DOI

2020

熟化方式对酱卤风味牛肉品质及多环芳烃含量的影响

《肉类研究》

2020

食品加工过程中多环芳烃生成的影响因素及控制研究进展

《食品研究与开发》

2020

海藻糖部分替代蔗糖对猪肉脯品质特性的影响

《肉类研究》

2020

植物多糖在低盐低脂肉制品中的应用

《肉类研究》

2020

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages.

Food Research International

DOI

2020

A rapid and non-destructive approach to identify bone fragments embedded in lean pork slices based on multispectral imaging and chemometrics

DOI

2020

Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives.

Food Chemistry

DOI

2020

Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl 2 and high‐pressure processing

International Journal of Food Science & Technology

DOI

2020

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice.

Food & Function

DOI

2020

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.

The Journal of the Science of Food and Agriculture

DOI

2020

Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

Journal of food science and technology

DOI

2020

Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon

Journal of Food Processing and Preservation

DOI

2020

Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

Food Science & Nutrition

DOI

2020

Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Journal of Food Processing and Preservation

DOI

2019

抗性淀粉对油炸调理鸡排品质特性的影响

《肉类研究》

2019

低盐肉制品贮藏特性研究进展

《食品研究与开发》

2019

海藻酸钠分子质量对低脂乳化肠凝胶特性的影响

《肉类研究》

2019

减盐对重组培根理化性质和多环芳烃生成的影响

《食品安全质量检测学报》

2019

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.

Journal of food microbiology

DOI

2019

Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase.

Meat Science

DOI

2019

Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch.

Molecular Nutrition & Food Research

DOI

2019

Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

Poultry Science

DOI

2019

Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

Food Hydrocolloids

DOI

2019

Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.

The Journal of the Science of Food and Agriculture

DOI

2018

食品加工过程中多环芳烃生成机理的研究进展

《食品科学》

2018

HPLC、GC-MS结合多元统计分析方法探究不同地区板鸭风味差异

《现代食品科技》

2018

Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel.

Food Chemistry

DOI

2018

Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.

Food Chemistry

DOI

2018

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Molecules

DOI

2018

Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

Critical reviews in food science and nutrition

DOI

2018

Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.

The Journal of the Science of Food and Agriculture

DOI

2018

Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.

The Journal of the Science of Food and Agriculture

DOI

2018

Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages

DOI

2018

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

Food and Bioprocess Technology

DOI

2017

接种戊糖乳杆菌对腊肠品质的影响

《肉类研究》

2017

基于BP神经网络的烟熏香肠色泽预测研究

《食品研究与开发》

2017

愈创木酚对卤煮牛肉中多环芳烃含量的影响

《食品科学技术学报》

2017

香兰素和维生素C对卤煮牛肉中杂环胺含量的影响

《食品安全质量检测学报》

2017

Decrease of N-nitrosodimethylamine and N-nitrosodiethylamine by Lactobacillus pentosus R3 is associated with surface-layer proteins

Annals of Microbiology

DOI

2017

Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions

DOI

2017

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

DOI

2016

肉类食品中产气荚膜梭菌及其控制研究进展

《肉类研究》

2016

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions.

Food Research International

DOI

2016

高圧均質化により誘起される立体配座変化は低イオン強度溶液中におけるミオシンフィラメント形成を阻害する【Powered by NICT】

2016

Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork Using Multispectral Imaging Approach

Food Analytical Methods

DOI

2016

MgCl2对低钠盐κ-卡拉胶-肌球蛋白凝胶特性的影响

2016

Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.

Food Chemistry

DOI

2016

Effect of High Pressure Processing on Properties of Chicken Breast Myosin Gel Containing Sodium Alginate and Calcium Chloride

2016

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

DOI

2015

关于加工肉制品归属“1类致癌物”的刍议

《肉类研究》

2015

肉和肉制品的营养价值及致癌风险研究进展

《肉类研究》

2015

外源成分对肉制品中杂环胺抑制效果的研究进展

《食品科学》

2015

超高压对肌球蛋白-海藻酸钠-氯化钙混合凝胶特性的影响

《食品科学》

2015

线性与非线性多糖对鸡肉肌原纤维蛋白凝胶特性的影响

《肉类研究》

2015

烟熏液对卤煮牛肉中12种多环芳烃含量的影响

《肉类研究》

2014

低钠配方对鸭肉脂肪氧化和风味的影响

《肉类研究》

2014

l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron

DOI

2014

Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages

DOI

2014

Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin.

Journal of Agricultural and Food Chemistry

DOI

2014

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

DOI

2014

Convenient ready-to-eat composite vegetable and meat product

2014

Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Food and Bioprocess Technology

DOI

2014

Low-salt spicy duck meat sauce and making method thereof

2013

氯化钙对艾草猪肉脯品质特性的影响

《肉类研究》

2013

艾叶粉对马铃薯粉丝品质的影响

《食品科学》

2013

陈皮对烘烤牛肉干中杂环胺含量的影响

《肉类研究》

2013

荷叶粉对猪肉火腿肠品质特性的影响

《肉类研究》

2013

氯化钙替代比对菊花猪肉香肠品质特性的影响

《肉类研究》

2013

正交试验优化低钠火腿肠生产的复合配比

《肉类研究》

2013

磷酸盐在肉制品加工中作用及替代物研究进展

《肉类研究》

2013

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.

Meat Science

DOI

2013

Evaluation of Strawberry Pigments as Pork Sausage Colorant

DOI

2013

Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design

Meat Research

2013

Effect of Substitution Ratio of CaCl_2 for NaCl on the Quality of Chrysanthemum Pork Sausages

Meat Research

2013

Effect of Lotus Leaf Powder on the Quality of Pork Sausages

2012

黄原胶对艾草猪肉香肠凝胶品质的影响

《肉类研究》

2012

天然草莓红色素应用到香肠中的工艺条件优化

《肉类研究》

2012

脂肪含量对低盐猪肉凝胶品质的影响

《肉类研究》

2012

烟酸处理血粉在猪肉肠制作工艺的应用

《肉类研究》

2012

血浆蛋白粉对猪肉凝胶中挥发性风味物质的影响

《肉类研究》

2012

Effect of Fat Content on Quality of Low-salt Pork Meat Gels

Meat Research

2012

Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels

Food Science and Biotechnology

DOI

2012

Application of Nicotinic Acid-treated Porcine Blood Powder in Pork Sausages

Meat Research

2012

Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages

Meat Research

2012

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

DOI

2012

Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

Asian-Australasian Journal of Animal Sciences

DOI

2012

Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

Food Science and Biotechnology

DOI

2011

血浆蛋白粉与海藻酸钠对猪肉火腿肠品质的影响

《肉类研究》

2011

食盐与超高压对低脂猪肉糜凝胶品质及热特性的影响

《肉类研究》

2011

酶解猪血浆蛋白粉制备ACE抑制肽的工艺优化

《肉类研究》

2011

超高压技术在肉制品加工中的应用

《食品与发酵工业》

2011

食用胶对鸭肉脯挥发性风味物质的影响

《食品科学》

2011

VC、VE对添加碳氧血红蛋白香肠加工和贮藏过程中品质特性的影响

《现代食品科技》

2011

调理低脂猪肉丸的研制

《现代食品科技》

2011

结冷胶和谷氨酰胺转氨酶对牛肉凝胶持水性与硬度的影响

《肉类研究》

2011

Effects of Food Gums on Volatile Flavor Compounds of Dried Duck Meat Slice

Food Science

2011

Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels

2011

Effects of Salt and Ultra-high Pressure on Gel Qualities and Thermal Properties of Low-fat Ground Pork

Meat Research

2011

Effects of Vitamin C and E on Quality Characteristics of Pork Sausages Containing CO-Hb during Process and Storage

Xiandai shipin keji

2011

Effects of Plasma Powder and Sodium Alginate on Quality Properties of Pork Sausages

Meat Research

2010

血源性腌肉色素研究进展

《食品科学》

2010

覆盆子复合保健饮料的研究

《粮油食品科技》

2010

Method for preparing animal blood plasma albumen powder

2010

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

DOI

2010

Research Progress in Cured Cooked-meat Pigments Derived from Blood

Food Science

2009

瞬变高压对鲜乳中乳过氧化物酶活性的影响

《食品科学》

2009

超高压处理与Nisin对低温火腿肠微生物及色泽的影响

《食品科学》

2009

麻辣酱鸭加工工艺优化及挥发性风味物质检测

《食品科学》

2009

食品机械与设备

2009

瞬变高压协同中温处理对牛乳理化性质的影响

《中国乳品工业》

2009

聚酰胺吸附法分离纯化何首乌中二苯乙烯苷的研究

《农产品加工(学刊)》

2009

Effects of Instantaneous High-pressure on Denaturalization of β-Lactoglobulin

Animal husbandry and feed science

2009

Method for processing low-salt dried poultry snack product

2009

High dietary-fiber restructured poultry product and preparation method thereof

2009

Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper

Food Science

2008

大豆分离蛋白及超高压对鸡肉凝胶色泽、保水和质构的影响

《食品科学》

2008

海藻酸钠及超高压对鸡肉凝胶保水和质构的影响

《安徽农业科学》

2007

结冷胶与海藻酸钠对低脂猪肉凝胶改性的影响

《食品科学》

2007

亲水胶体对葛根淀粉冻融前后凝胶强度的影响研究

《食品科学技术学报》

2007

高静压对鸡肉凝胶品质影响的试验研究

《肉类工业》

2007

谷氨酰胺转胺酶对低脂牛肉凝胶保水性和硬度的影响

《肉类工业》

2007

Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels

2006

卡拉胶与黄原胶对牛肉品质的影响研究

《农产品加工(学刊)》

2006

何首乌中二苯乙烯苷的超声提取工艺研究

《农产品加工(学刊)》

2006

二苯乙烯苷的研究进展

《安徽化工》

2006

黄精多糖提取工艺的试验研究

《安徽化工》

2006

Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate

DOI

2004

药用植物在降脂保健饮料中的开发利用

《食品工业科技》

2003

荸荠汁澄清工艺

《食品工业》

2003

淀粉多糖基可食性包装纸的改性研究

《食品科学》

2003

瞬变高压与中温协同杀菌的试验研究

《上海交通大学学报(农业科学版)》

2002

连续式低粘度粉浆料真空脱气系统的设计

《粮油加工(电子版)》

2002

板栗微波爆壳技术及微波装备设计

《粮油加工(电子版)》

2002

南瓜片真空干燥过程失水特性的试验研究

《合肥工业大学学报(自然科学版)》

1999

超高压液体饮料实用性灭菌工艺及设备设计

《食品科学》

1999

茶叶气力输送系统主要工作参数设计

《粮油加工(电子版)》

1999

超高压食品杀菌工艺及设备的设计

《食品与机械》

Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments.

Food microbiology

DOI

2022

赖氨酸对不同干制温度下猪肉脯质构稳定性的影响

《中国食品科学技术学会第十九届年会》

DOI

2022

含有竹叶提取物和L-半胱氨酸的猪肉脯在不同干制温度下的色泽稳定性

《中国食品科学技术学会第十九届年会》

DOI