1. A structural explanation for protein digestibility changes in different food matrices. (March 2023) Authors: Chen, Jiahui; Gao, Qianni; Zhang, Xing; Bassey, Anthony Pius; Zeng, Xianming; Zhou, Guanghong; Xu, Xinglian Journal: Food hydrocolloids Issue: Volume 136:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine. (15th August 2021) Authors: Zhu, Zongshuai; Yang, Jing; Zhou, Xinghu; Khan, Iftikhar Ali; Bassey, Anthony Pius; Huang, Ming Journal: Food chemistry Issue: Volume 353(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage. (15th September 2022) Authors: Bassey, Anthony Pius; Chen, Yongfang; Boateng, Evans Frimpong; Zhang, Yuanyuan; Diao, Xinyue; Nasiru, Mustapha Muhammad; Tang, Changbo; Ye, Keping; Li, Chunbao; Zhou, Guanghong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 167(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) patties. (February 2023) Authors: Xu, Yan; Cheng, Yiqun; Zhu, Zongshuai; Guo, Haoyu; Bassey, Anthony Pius; Huang, Tianran; Huang, Yongqiang; Huang, Ming Journal: Food control Issue: Volume 144(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation. (July 2021) Authors: Zhu, Zongshuai; Bassey, Anthony Pius; Khan, Iftikhar Ali; Huang, Ming; Zhang, Xibin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. (November 2022) Authors: Zhu, Zongshuai; Xu, Yan; Huang, Tianran; Yu, Yajie; Bassey, Anthony Pius; Huang, Ming Journal: Food control Issue: Volume 141(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The formation, germination, and cold plasma inactivation of bacterial spore. (October 2022) Authors: Zhu, Zongshuai; Bassey, Anthony Pius; Huang, Tianran; Zhang, Yali; Ali Khan, Iftikhar; Huang, Ming Journal: Food Chemistry Advances Issue: Volume 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. (July 2021) Authors: Bassey, Anthony Pius; Ye, Keping; Li, Chunbao; Zhou, Guanghong Journal: Trends in food science & technology Issue: Volume 113(2021) Page Start: 12 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration. (December 2022) Authors: Bassey, Anthony Pius; Boateng, Evans Frimpong; Zhu, Zongshuai; Zhou, Tianming; Nasiru, Mustapha Muhammad; Guo, Yiping; Dou, Han; Ye, Keping; Li, Chunbao; Zhou, Guanghong Journal: Food packaging and shelf life Issue: Volume 34(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗