邱宁｜华中农业大学｜学者主页

期刊论文

2026

Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white

Xiaomin Huang, Yaqi Meng, Russell Keast, Yuqin Liu, Ning Qiu

Food Science and Biotechnology

DOI

2023

Effects of phospholipids from embryonated egg yolk on lipopolysaccharide-induced acute lung injury by regulating the serum metabolism

Yaqi Meng, Xiaomin Huang, Ning Qiu, Russell Keast, Vincent Guyonnet

Food Bioscience

DOI

2022

Identification of preserved egg white protein glycation and insight into the bioactivity

Chenyan Wang, Yaqi Meng, Ning Qiu, Vincent Guyonnet, Russell Keast, Chunxia Zhu, Yoshinori Mine

International Journal of Food Science & Technology

DOI

2021

ComparativeN‐glycoproteomic analysis of Tibetan and lowland chicken fertilized eggs: Implications on proteins biofunction and species evolution

Yaqi Meng, Diao Chen, Ning Qiu, Yoshinori Mine, Russell Keast, Sichong Meng, Chunxia Zhu

Journal of Food Biochemistry

DOI

2021

Omics as a Window To Unravel the Dynamic Changes of Egg Components during Chicken Embryonic Development

Yaqi Meng, Ning Qiu, Vincent Guyonnet, Yoshinori Mine

Journal of Agricultural and Food Chemistry

DOI

2021

Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions

Rida Arshad, Yaqi Meng, Ning Qiu, Fang Geng, Yoshinori Mine, Russell Keast, Chunxia Zhu

Journal of the Science of Food and Agriculture

DOI

2021

Comparative Lipidomics of Chick Yolk Sac during the Embryogenesis Provides Insight into Understanding the Development-Related Lipid Supply

Yaqi Meng, Ning Qiu, Yoshinori Mine, Russell Keast

Journal of Agricultural and Food Chemistry

DOI

2021

Comparative N-Glycoproteomic Analysis Provides Novel Insights into the Deterioration Mechanisms in Chicken Egg Vitelline Membrane during High-Temperature Storage

Yu Zhou, Ning Qiu, Yoshinori Mine, Russell Keast, Yaqi Meng

Journal of Agricultural and Food Chemistry

DOI

2020

Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage

Yu Zhou, Ning Qiu, Yoshinori Mine, Yaqi Meng, Russell Keast, Chunxia Zhu

Journal of Agricultural and Food Chemistry

DOI

2020

Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins

Rida Arshad, Yaqi Meng, Ning Qiu, Haohao Sun, Russell Keast, Abdur Rehman

Journal of Food Biochemistry

DOI

2020

Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures

Hong Wang, Ning Qiu, Yoshinori Mine, Haohao Sun, Yaqi Meng, Bin Li, Russell Keast

Journal of Agricultural and Food Chemistry

DOI

2019

储藏温度对鸡蛋蛋黄乳化性的影响

何钟瑜，霍银强，汤尚文，邱宁，孙浩浩，朱方莉，孟雅祺

《现代食品科技》

DOI

2019

Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling

Haohao Sun, Ning Qiu, Russell Keast, Hong Wang, Bin Li, Qun Huang, Shugang Li

Journal of Agricultural and Food Chemistry

DOI

2019

Integrated Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic Development

Fangli Zhu, Ning Qiu, Haohao Sun, Yaqi Meng, Yu Zhou

Journal of Agricultural and Food Chemistry

DOI

2019

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development

Yaqi Meng, Haohao Sun, Ning Qiu, Fang Geng, Fangli Zhu, Shugang Li, Yinqiang Huo

Journal of Food Biochemistry

DOI

2019

Identification of the Duck Egg White N-Glycoproteome and Insight into the Course of Biological Evolution

Yaqi Meng, Ning Qiu, Fang Geng, Yinqiang Huo, Haohao Sun, Russell Keast

Journal of Agricultural and Food Chemistry

DOI

2018

烟熏液对咸鸭蛋抗氧化和质构特性影响的研究

豁银强，汤尚文，黄其茗，邱宁

《食品科技》

2012

贮存条件对蛋清S-卵白蛋白形成的影响

黄群，马美湖，金永国，邱宁，孙术国，耿放

《农业工程学报》

2012

禽蛋蛋白质互作研究进展

郑彩燕，邱宁，马美湖，刘文，黎庆

《中国家禽》

2011

鸡蛋蛋白质组学研究现状与展望

邱宁，马美湖

《中国家禽》

1998

Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat

Ning Qiu

会议论文

2014

运用差异蛋白质组学技术探索禽蛋营养与功能

邱宁，马美湖

《中国食品科学技术学会第十一届年会》

邱宁

精选作品

期刊论文

Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white

Effects of phospholipids from embryonated egg yolk on lipopolysaccharide-induced acute lung injury by regulating the serum metabolism

Identification of preserved egg white protein glycation and insight into the bioactivity

ComparativeN‐glycoproteomic analysis of Tibetan and lowland chicken fertilized eggs: Implications on proteins biofunction and species evolution

Omics as a Window To Unravel the Dynamic Changes of Egg Components during Chicken Embryonic Development

Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions

Comparative Lipidomics of Chick Yolk Sac during the Embryogenesis Provides Insight into Understanding the Development-Related Lipid Supply

Comparative N-Glycoproteomic Analysis Provides Novel Insights into the Deterioration Mechanisms in Chicken Egg Vitelline Membrane during High-Temperature Storage

Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage

Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins

Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures

储藏温度对鸡蛋蛋黄乳化性的影响

Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling

Integrated Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic Development

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development

Identification of the Duck Egg White N-Glycoproteome and Insight into the Course of Biological Evolution

烟熏液对咸鸭蛋抗氧化和质构特性影响的研究

贮存条件对蛋清S-卵白蛋白形成的影响

禽蛋蛋白质互作研究进展

鸡蛋蛋白质组学研究现状与展望

Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat

会议论文

运用差异蛋白质组学技术探索禽蛋营养与功能

研究方向