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

Author/Creator Lu, Shiling

21. Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome. (15th January 2022)

Authors:: Li, Yandie; Wang, Tong; Li, Shan; Yin, Pingping; Sheng, Huayang; Wang, Tengbing; Zhang, Yan; Zhang, Kaili; Wang, Qingling; Lu, Shiling; Dong, Juan; Li, Baokun
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 154(2022)
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Record Type:: Journal Article
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22. Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies. (October 2022)

Authors:: Han, Ping; An, Ning; Yang, Li; Ren, Xudong; Lu, Shiling; Ji, Hua; Wang, Qingling; Dong, Juan
Journal:: Food hydrocolloids
Issue:: Volume 131(2022)
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Record Type:: Journal Article
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23. Monitoring quality changes in dry‐cured mutton ham during processing. Issue 4 (25th February 2021)

Authors:: Guo, Xin; Wang, Yongqin; Lu, Shiling; Wang, Jingyun; Fu, Huihui; Gu, Bingyan; Lyu, Bing; Wang, Qingling
Journal:: Journal of food processing and preservation
Issue:: Volume 45:Issue 4(2021)
Page Start:: n/a
Record Type:: Journal Article
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24. The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage. Issue 6 (22nd May 2019)

Authors:: Deng, Xiaorong; Lei, Yongdong; Yu, Yawen; Lu, Shiling; Zhang, Jian
Journal:: Journal of food science
Issue:: Volume 84:Issue 6(2019)
Page Start:: 1266
Record Type:: Journal Article
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25. The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. (April 2015)

Authors:: Lu, Shiling; Ji, Hua; Wang, Qingling; Li, Baokun; Li, Kaixiong; Xu, Chengjian; Jiang, Caihong
Journal:: Food control
Issue:: Volume 50(2015:Apr.)
Page Start:: 869
Record Type:: Journal Article
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26. The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review. (December 2020)

Authors:: Li, Binbin; Lu, Shiling
Journal:: Process biochemistry
Issue:: Volume 99(2020)
Page Start:: 331
Record Type:: Journal Article
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27. Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage. (April 2021)

Authors:: Huang, Liyuan; Wang, Yuan; Li, Ruiting; Wang, Qingling; Dong, Juan; Wang, Jingyun; Lu, Shiling
Journal:: Food bioscience
Issue:: Volume 40(2021)
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Record Type:: Journal Article
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28. UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing. (30th May 2022)

Authors:: Guo, Xin; Shi, Di; Liu, Chengjiang; Huang, Yali; Wang, Qingling; Wang, Jingyun; Pei, Longying; Lu, Shiling
Journal:: Food chemistry
Issue:: Volume 377(2022)
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Record Type:: Journal Article
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