61. Simultaneous, rapid and sensitive detection of three food-borne pathogenic bacteria using multicolor quantum dot probes based on multiplex fluoroimmunoassay in food samples. Issue 2 (May 2015) Authors: Wang, Beibei; Wang, Qi; Cai, Zhaoxia; Ma, Meihu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 61:Issue 2(2015:May) Page Start: 368 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
62. SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles. (November 2019) Authors: Gouda, Mostafa; Ma, Meihu; Sheng, Long; Xiang, Xiaole Journal: Food research international Issue: Volume 125(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
63. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions. (1st July 2019) Authors: Liu, Yuanyuan; Cai, Zhaoxia; Sheng, Long; Ma, Meihu; Xu, Qi; Jin, Yongguo Journal: Carbohydrate polymers Issue: Volume 215(2019) Page Start: 348 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
64. Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg. (1st February 2021) Authors: Sheng, Long; Zu, Linlin; Ma, Meihu Journal: Food chemistry Issue: Volume 337(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
65. Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction. (October 2017) Authors: Sheng, Long; Su, Peng; Han, Ke; Chen, Jiahui; Cao, Anqi; Zhang, Zhilong; Jin, Yongguo; Ma, Meihu Journal: Food hydrocolloids Issue: Volume 71(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
66. Tapioca starch-pullulan interaction during gelation and retrogradation. (October 2018) Authors: Sheng, Long; Li, Peishan; Wu, Huiqing; Liu, Yuanyuan; Han, Ke; Gouda, Mostafa; Tong, Qunyi; Ma, Meihu; Jin, Yongguo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 96(2018) Page Start: 432 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
67. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions. (February 2023) Authors: Abker, Adil M.; Wang, Shurui; Chen, Shihan; Ma, Meihu; Fu, Xing Journal: Journal of food engineering Issue: Volume 339(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
68. The morphology, structure and electrocatalytic ability of graphene prepared with different drying methods. Issue 33 (16th March 2016) Authors: Zhang, Zhen; Ma, Meihu; Chen, Chan; Cai, Zhaoxia; Huang, Xi Journal: RSC advances Issue: Volume 6:Issue 33(2016) Page Start: 28005 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
69. Ultra-high performance liquid chromatography tandem mass spectrometry for simultaneous analysis of aflatoxins B1, G1, B2, G2, zearalenone and its metabolites in eggs using a QuEChERS-based extraction procedure. Issue 10 (21st May 2015) Authors: Li, Yonggang; Wen, Sheng; Chen, Ziliang; Xiao, Zhidong; Ma, Meihu Journal: Analytical methods Issue: Volume 7:Issue 10(2015) Page Start: 4145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
70. Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity. (1st June 2021) Authors: Zhang, Xianli; Yue, Xiaojie; Ma, Bin; Fu, Xing; Ren, Heling; Ma, Meihu Journal: Food chemistry Issue: Volume 346(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗