Wang, Zhaojun

Study on methods for measuring beef color and predicting storage time based on computer vision

Effect of freeze-thaw cycles on nutritional quality and processing characteristics of duck meat of different breeds

Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro-Fungi Fermentation

Synergistic effect of spice extracts on multiple hazards formation and sensory markers in beef flavoring

Genomic and Transcriptomic Analysis of Mutant <i>Bacillus subtilis</i> with Enhanced Nattokinase Production via ARTP Mutagenesis

Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations

Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways

Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages

Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-<i>b</i>]pyridine (PhIP) in both Benzaldehyde- and Phenylacetaldehyde-Creatinine Model Systems br

Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline