Author/Creator: He, Weizhao - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator He, Weizhao

1. A fluorescent pH probe for evaluating the freshness of chicken breast meat. (1st August 2022)

Authors:: Liu, Yuning; Yu, Yanan; Meng, Qingshi; Wei, Qing; He, Weizhao; Zhao, Qingyu; Tang, Chaohua; Feng, Xiaohui; Zhang, Junmin
Journal:: Food chemistry
Issue:: Volume 384(2022)
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Record Type:: Journal Article
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2. Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids. (1st July 2022)

Authors:: Wang, Hao; He, Weizhao; Mahukpégo Dansou, Dieudonné; Zhang, Huiyan; Dwi Nugroho, Ramdhan; Tang, Chaohua; Guo, Xiaoqing; Yu, Yanan; Zhao, Qingyu; Qin, Yuchang; Zhang, Junmin
Journal:: Food chemistry
Issue:: Volume 381(2022)
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Record Type:: Journal Article
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3. Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers. (August 2021)

Authors:: Li, Jing; Zhang, Jiaqi; Yang, Yuanyuan; Zhu, Jiawei; He, Weizhao; Zhao, Qingyu; Tang, Chaohua; Qin, Yuchang; Zhang, Junmin
Journal:: Food research international
Issue:: Volume 146(2021)
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Record Type:: Journal Article
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