1. Antimicrobial resistance of Escherichia coli isolated from retail foods in northern Xinjiang, China. Issue 4 (21st March 2020) Authors: Li, Yingjiao; Zhang, Mei; Luo, Juan; Chen, Jiluan; Wang, Qingling; Lu, Shiling; Ji, Hua Journal: Food science & nutrition Issue: Volume 8:Issue 4(2020) Page Start: 2035 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham. (April 2021) Authors: Wang, Jingyun; Guo, Meiting; Wang, Qingling; Dong, Juan; Lu, Shiling; Lyu, Bing; Ma, Xuelian Journal: Food research international Issue: Volume 142(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage. (September 2021) Authors: Guo, Xin; Wang, Yongqin; Lu, Shiling; Wang, Jingyun; Fu, Huihui; Gu, Bingyan; Lyu, Bing; Wang, Qingling Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation. (June 2023) Authors: Cai, Huixue; Pei, Sijie; Zhang, Yan; Liu, Rongrong; Lu, Shiling; Li, Baokun; Dong, Juan; Wang, Qingling; Zhu, Xinrong; Ji, Hua Journal: Food microbiology Issue: Volume 112(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham. Issue 11 (16th October 2019) Authors: Guo, Xin; Lu, Shiling; Wang, Yongqin; Dong, Juan; Ji, Hua; Wang, Qingling Journal: Journal of food processing and preservation Issue: Volume 43:Issue 11(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages. (April 2022) Authors: Huang, Yali; Yu, Honghong; Lu, Shiling; Zou, Liangjun; Tang, Zonggui; Zeng, Tao; Tang, Juan Journal: Food bioscience Issue: Volume 46(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage. (March 2021) Authors: Yu, Honghong; Li, Yazhuo; Lu, Shiling; Wang, Qingling; Dong, Juan 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) ↗
8. Effect of Coreopsis tinctoria microcapsules on tyramine production by Enterococcus faecium in smoked horsemeat sausage. (1st December 2022) Authors: Li, Yazhuo; Yu, Honghong; Tang, Zonggui; Wang, Jingyun; Zeng, Tao; Lu, Shiling Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 170(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties. Issue 5 (26th February 2020) Authors: Wang, Jingyun; Lu, Shiling; Guo, Xin; Li, Ruiting; Huang, Liyuan Journal: Journal of food processing and preservation Issue: Volume 44:Issue 5(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage. (1st May 2022) Authors: Zhong, Yuanyuan; Han, Ping; Sun, Suling; An, Ning; Ren, Xudong; Lu, Shiling; Wang, Qingling; Dong, Juan Journal: Food chemistry Issue: Volume 375(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗