1. A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. Issue 1 (21st November 2020) Authors: Wang, Xiaodan; Dong, Yanli; Wu, Ruijia; Liu, Dengyong; Hu, Feng; Wang, Cuilian; Wu, Duo Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. Issue 1 (21st November 2020) Authors: Wang, Xiaodan; Dong, Yanli; Wu, Ruijia; Liu, Dengyong; Hu, Feng; Wang, Cuilian; Wu, Duo Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A modified nanocomposite biosensor for quantitative l-glutamate detection in beef. (October 2020) Authors: Wang, Xiaodan; Duan, Jinjiao; Cai, Yingming; Liu, Dengyong; Li, Xing; Dong, Yanli; Hu, Feng Journal: Meat science Issue: Volume 168(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A Novel Oral Astaxanthin Nanoemulsion from Haematococcus pluvialis Induces Apoptosis in Lung Metastatic Melanoma. (26th August 2020) Authors: Haung, Hsing-Yu; Wang, Yi-Chen; Cheng, Ying-Chen; Kang, Wenyi; Hu, Shang-Hsiu; Liu, Dengyong; Xiao, Chaogeng; Wang, Hui-Min David Other Names: Ali Daoud Guest Editor. Journal: Oxidative medicine and cellular longevity Issue: Volume 2020(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS). (15th February 2022) Authors: Yao, Wensheng; Cai, Yingxuan; Liu, Dengyong; Chen, Yu; Li, Jianrong; Zhang, Mingcheng; Chen, Na; Zhang, Hao Journal: Food chemistry Issue: Volume 370(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process. (1st February 2023) Authors: Guan, Haining; Yang, Chang; Tian, Yanli; Feng, Chunmei; Gai, Shengmei; Liu, Dengyong; Diao, Xiaoqin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 175(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. (May 2017) Authors: Jia, Na; Wang, Letian; Shao, Junhua; Liu, Dengyong; Kong, Baohua Journal: Meat science Issue: Volume 127(2017) Page Start: 45 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS). (October 2020) Authors: Liu, Dengyong; Bai, Lu; Feng, Xi; Chen, Yan Ping; Zhang, Danni; Yao, Wensheng; Zhang, Hao; Chen, Gaole; Liu, Yuan Journal: Meat science Issue: Volume 168(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Collagen peptides and the related synthetic peptides: A review on improving skin health. (November 2021) Authors: Zhao, Xiaocao; Zhang, Xuejiao; Liu, Dengyong Journal: Journal of functional foods Issue: Volume 86(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Comparative analysis of flavor differences of six Chinese commercial smoked chicken. Issue 1 (1st January 2021) Authors: Yang, Cong; Zhao, Zhinan; Zou, Yufeng; Ma, Shuangyu; Qi, Jun; Liu, Dengyong Journal: CyTA: journal of food Issue: Volume 19:Issue 1(2021) Page Start: 163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗