1. Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage. (15th June 2022) Authors: Xing, Wei; Liu, Xingyun; Xu, Chaoyang; Farid, Muhammad Salman; Cai, Kezhou; Zhou, Hui; Chen, Conggui; Xu, Baocai Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. (July 2016) Authors: Chen, Xing; Xu, Xinglian; Han, Minyi; Zhou, Guanghong; Chen, Conggui; Li, Peijun Journal: Food research international Issue: Volume 85(2016:Jul.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. (July 2016) Authors: Chen, Xing; Xu, Xinglian; Han, Minyi; Zhou, Guanghong; Chen, Conggui; Li, Peijun Journal: Food research international Issue: Volume 85(2016:Jul.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages. (May 2018) Authors: Xiao, Yaqing; Li, Peijun; Zhou, Ying; Ma, Fei; Chen, Conggui Journal: Food control Issue: Volume 87(2018) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. (September 2020) Authors: Xiao, Yaqing; Liu, Yingnan; Chen, Conggui; Xie, Tingting; Li, Peijun Journal: Food research international Issue: Volume 135(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel. (15th January 2018) Authors: Yao, Jing; Zhou, Ying; Chen, Xing; Ma, Fei; Li, Peijun; Chen, Conggui Journal: Food chemistry Issue: Volume 239(2018) Page Start: 1134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon. (20th November 2020) Authors: Guo, Jie; Wang, Qiong; Chen, Conggui; Yu, Hai; Xu, Baocai Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 7(2021) Page Start: 2984 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing. (15th April 2023) Authors: Xu, Chaoyang; Chen, Jiusong; Zhang, Xiaomin; Cai, Kezhou; Chen, Conggui; Xu, Baocai Journal: Environmental pollution Issue: Volume 323(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. (1st January 2016) Authors: Ma, Fei; Qin, Hao; Shi, Kefu; Zhou, Cunliu; Chen, Conggui; Hu, Xiaohua; Zheng, Lei Journal: Food chemistry Issue: Volume 190(2016) Page Start: 142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. (1st January 2016) Authors: Ma, Fei; Qin, Hao; Shi, Kefu; Zhou, Cunliu; Chen, Conggui; Hu, Xiaohua; Zheng, Lei Journal: Food chemistry Issue: Volume 190(2016) Page Start: 142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗