Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

by Yingwu Shi, Wangang Zhang, Guanghong Zhou
Published 2020-05-01

Dry-Cured Ham-Derived Peptide (Asp–Leu–Glu–Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells

by Lujuan Xing, Lijuan Fu, Yuejing Hao, Wangang Zhang
Published 2021-08-01

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

by Ruyu Zhang, Jian Zhang, Lei Zhou, Lin Wang, Wangang Zhang
Published 2021-11-01

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

by Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang, Yuling Yang
Published 2021-05-01

Effects of bromelain on the quality of smoked salted duck

by Ziqing Ye, Jian Zhang, José M. Lorenzo, Mutian Zhang, Wangang Zhang
Published 2021-08-01

Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

by Jailson Pereira, Sarfaraz Ahmed Brohi, Sathuvan Malairaj, Wangang Zhang, Guang-Hong Zhou
Published 2020-01-01

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

by Ruyu Zhang, Lujuan Xing, Dacheng Kang, Lei Zhou, Lin Wang, Wangang Zhang
Published 2021-06-01

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

by Yantao Yin, Jailson Pereira, Lei Zhou, Jose M. Lorenzo, Xiaona Tian, Wangang Zhang
Published 2020-10-01

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

by Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, Daniel Franco, Wangang Zhang, José Manuel Lorenzo
Published 2020-03-01

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

by Rubén Domínguez, Patricia Gullón, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, José Manuel Lorenzo
Published 2020-01-01

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

by Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang, José M. Lorenzo
Published 2019-09-01

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

by Qingfeng Ge, Bo Yang, Rui Liu, Donglei Jiang, Hai Yu, Mangang Wu, Wangang Zhang
Published 2021-06-01

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

by Mirian Pateiro, Rubén Domínguez, Roberto Bermúdez, Paulo E.S. Munekata, Wangang Zhang, Mohammed Gagaoua, José M. Lorenzo
Published 2019-11-01

Influence of the Inclusion of Chestnut (<i>Castanea sativa Miller</i>) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of <i>Bice...

by Noemi Echegaray, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Paulo C. B. Campagnol, Javier Carballo, José M. Lorenzo
Published 2020-06-01

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

by Paulo E. S. Munekata, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Lujuan Xing, Elena Movilla Fierro, José M. Lorenzo
Published 2020-11-01

Health benefits, extraction and development of functional foods with curcuminoids

by Paulo E.S. Munekata, Mirian Pateiro, Wangang Zhang, Ruben Dominguez, Lujuan Xing, Elena Movilla Fierro, Jose M. Lorenzo
Published 2021-04-01