1. Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ. (May 2017) Authors: Wang, Guang-yu; Wang, Hu-hu; Han, Yi-wei; Xing, Tong; Ye, Ke-ping; Xu, Xing-lian; Zhou, Guang-hong Journal: Food microbiology Issue: Volume 63(2017:May) Page Start: 139 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. (10th January 2018) Authors: Qi, Jun; Wang, Hu-hu; Zhou, Guang-hong; Xu, Xing-lian; Li, Xiao; Bai, Yun; Yu, Xiao-bo Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S2579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. (31st December 2017) Authors: Qi, Jun; Wang, Hu-hu; Zhou, Guang-hong; Xu, Xing-lian; Li, Xiao; Bai, Yun; Yu, Xiao-bo Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S2579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds. (15th December 2020) Authors: Qi, Jun; Xu, Ying; Xie, Xiao-fei; Zhang, Wen-wen; Wang, Hu-hu; Xu, Xing-lian; Xiong, Guo-yuan Journal: Food chemistry Issue: Volume 333(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water. (September 2019) Authors: Cai, Lin-lin; Hu, Hai-jing; Lu, Qing; Wang, Hu-hu; Xu, Xing-lian; Zhou, Guang-hong; Kang, Zhuang-li; Ma, Han-jun Journal: Food microbiology Issue: Volume 82(2019) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. (April 2016) Authors: Xie, Chong; Wang, Hu-hu; Deng, Shao-lin; Xu, Xing-Lian Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 67(2016) Page Start: 106 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. (April 2016) Authors: Xie, Chong; Wang, Hu-hu; Deng, Shao-lin; Xu, Xing-Lian Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 67(2016) Page Start: 106 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms. (October 2018) Authors: Qi, Jun; Zhang, Wen-wen; Feng, Xian-chao; Yu, Jia-hang; Han, Min-yi; Deng, Shao-lin; Zhou, Guang-hong; Wang, Hu-hu; Xu, Xing-lian Journal: Food hydrocolloids Issue: Volume 83(2018) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗