11. Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus. (May 2016) Authors: Li, Peijun; Luo, Huiting; Kong, Baohua; Liu, Qian; Chen, Conggui Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. (August 2021) Authors: Zhou, Ying; Watkins, Peter; Oiseth, Sofia; Cochet-Broch, Maeva; Sikes, Anita L.; Chen, Conggui; Buckow, Roman Journal: Food control Issue: Volume 126(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl. (March 2023) Authors: Zou, Lifang; Yu, Xia; Zhou, Yu; Chen, Conggui; Xiao, Guiran Journal: Meat science Issue: Volume 197(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Insight into the mechanism of decreasing N-nitrosodimethylamine by Lactobacillus pentosus R3 in a model system. (March 2021) Authors: Shao, Xuefei; Xu, Baocai; Zhou, Hui; Chen, Conggui; Li, Peijun Journal: Food control Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages. (June 2021) Authors: Shao, Xuefei; Zhu, Miaomiao; Zhang, Ziye; Huang, Pan; Xu, Baocai; Chen, Conggui; Li, Peijun Journal: Food control Issue: Volume 124(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Numerical Simulation of Oil‐Water Core Annular Flow in a U‐Bend Based on the Eulerian Model. Issue 4 (5th March 2014) Authors: Jiang, Fan; Wang, Yijun; Ou, Jiajie; Chen, Conggui Journal: Chemical engineering & technology Issue: Volume 37:Issue 4(2014:Apr.) Page Start: 659 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Potential use of multispectral imaging technology to identify moisture content and water‐holding capacity in cooked pork sausages. (12th October 2017) Authors: Ma, Fei; Zhang, Bin; Wang, Wu; Li, Peijun; Niu, Xiangli; Chen, Conggui; Zheng, Lei Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 5(2018) Page Start: 1832 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network. (8th February 2018) Authors: Chen, Yan; Cai, Kezhou; Tu, Zehui; Nie, Wen; Ji, Tuo; Hu, Bing; Chen, Conggui; Jiang, Shaotong Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 8(2018) Page Start: 3022 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions. (June 2017) Authors: Li, Peijun; Jia, Shanshan; Zhou, Cunliu; Fang, Hongmei; Chen, Conggui Journal: Innovative food science & emerging technologies Issue: Volume 41(2017) Page Start: 117 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds. (March 2021) Authors: Hu, Gaofeng; Cai, Kezhou; Li, Yuzhu; Hui, Teng; Wang, Zhenyu; Chen, Conggui; Xu, Baocai; Zhang, Dequan Journal: Food research international Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗