Chen Q - Search Results

1

Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.

Wang J, Lu J, Zhang X, Kong B, Li Y, Chen Q, Wen R. Wang J, et al. Among authors: chen q. Foods. 2024 Jun 2;13(11):1747. doi: 10.3390/foods13111747. Foods. 2024. PMID: 38890975 Free PMC article.

2

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.

Li P, Kong B, Chen Q, Zheng D, Liu N. Li P, et al. Among authors: chen q. Meat Sci. 2013 Jan;93(1):67-72. doi: 10.1016/j.meatsci.2012.08.003. Epub 2012 Aug 8. Meat Sci. 2013. PMID: 22926033

3

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Chen Q, et al. Meat Sci. 2015 Feb;100:110-7. doi: 10.1016/j.meatsci.2014.10.001. Meat Sci. 2015. PMID: 25460113

4

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.

Liu Q, Geng R, Zhao J, Chen Q, Kong B. Liu Q, et al. Among authors: chen q. J Agric Food Chem. 2015 May 20;63(19):4853-61. doi: 10.1021/acs.jafc.5b01331. Epub 2015 May 12. J Agric Food Chem. 2015. PMID: 25940322

5

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model.

Chen Q, Kong B, Sun Q, Dong F, Liu Q. Chen Q, et al. Meat Sci. 2015 Dec;110:180-8. doi: 10.1016/j.meatsci.2015.07.021. Epub 2015 Jul 29. Meat Sci. 2015. PMID: 26241464

6

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.

Chen H, Diao J, Li Y, Chen Q, Kong B. Chen H, et al. Among authors: chen q. Meat Sci. 2016 Jan;111:60-6. doi: 10.1016/j.meatsci.2015.08.017. Epub 2015 Aug 29. Meat Sci. 2016. PMID: 26340742

7

Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility.

Zhou F, Liu Q, Zhang H, Chen Q, Kong B. Zhou F, et al. Among authors: chen q. Int J Biol Macromol. 2016 Mar;84:410-7. doi: 10.1016/j.ijbiomac.2015.12.050. Epub 2015 Dec 19. Int J Biol Macromol. 2016. PMID: 26712699

8

Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols.

Diao X, Guan H, Zhao X, Chen Q, Kong B. Diao X, et al. Among authors: chen q. Meat Sci. 2016 May;115:16-23. doi: 10.1016/j.meatsci.2016.01.001. Epub 2016 Jan 8. Meat Sci. 2016. PMID: 26775153

9

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.

Chen Q, Kong B, Han Q, Liu Q, Xu L. Chen Q, et al. Meat Sci. 2016 Nov;121:196-206. doi: 10.1016/j.meatsci.2016.06.012. Epub 2016 Jun 17. Meat Sci. 2016. PMID: 27341621

10

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.

Zhang M, Haili N, Chen Q, Xia X, Kong B. Zhang M, et al. Among authors: chen q. Meat Sci. 2018 Feb;136:1-8. doi: 10.1016/j.meatsci.2017.10.005. Epub 2017 Oct 12. Meat Sci. 2018. PMID: 29055228

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