Detalhe da pesquisa
1.
Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation.
Food Microbiol
; 112: 104234, 2023 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-36906305
2.
Probiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese.
J Dairy Sci
; 104(6): 6559-6576, 2021 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-33685696
3.
Identification and characterization of antioxidant peptides from Chinese dry-cured mutton ham.
J Sci Food Agric
; 100(3): 1246-1255, 2020 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-31696520
4.
Isolation and characterization of a novel lectin with mitogenic activity from Pleurotus ferulae.
Pak J Pharm Sci
; 27(4 Suppl): 983-9, 2014 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-25016256
5.
Effect of low-frequency ultrasound-assisted acid extraction on gel properties and structural characterization of sheep's hoof gelatin.
Int J Biol Macromol
; : 132701, 2024 May 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-38810856
6.
Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies.
Food Chem
; 452: 139529, 2024 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38703740
7.
Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening.
Meat Sci
; 195: 109020, 2023 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-36334510
8.
Effects of Thyme Essential Oil Microcapsules on the Antioxidant and Quality Characteristics of Mutton Patties.
Foods
; 12(20)2023 Oct 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-37893651
9.
Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS.
Food Chem
; 398: 133931, 2023 Jan 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-35986992
10.
Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation.
Food Res Int
; 174(Pt 1): 113656, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-37986490
11.
Effects of apple polyphenols and hydroxypropyl-ß-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage.
Food Chem
; 375: 131874, 2022 May 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-34942499
12.
UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing.
Food Chem
; 377: 131977, 2022 May 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-34990949
13.
Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments.
Foods
; 11(8)2022 Apr 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-35454754
14.
Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing.
Foods
; 11(4)2022 Feb 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-35206008
15.
The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6-20 and Kluyveromyces marxianus B13-5 Addition on Cheese Quality.
Front Microbiol
; 13: 900394, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35814701
16.
Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines.
Protein Pept Lett
; 28(2): 183-194, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-32543357
17.
Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham.
Food Res Int
; 142: 110195, 2021 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-33773670
18.
Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage.
Foods
; 10(10)2021 Oct 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-34681540
19.
Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties.
Ultrason Sonochem
; 76: 105659, 2021 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-34242867
20.
Impact of NSLAB on Kazakh cheese flavor.
Food Res Int
; 144: 110315, 2021 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-34053520