1. A novel duplex SYBR Green real-time PCR with melting curve analysis method for beef adulteration detection. (15th February 2021) Authors: Li, Jiapeng; Wei, Yixuan; Li, Jinchun; Liu, Ruixi; Xu, Suigen; Xiong, Suyue; Guo, Ya; Qiao, Xiaoling; Wang, Shouwei Journal: Food chemistry Issue: Volume 338(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A rapid and reliable multiplex PCR assay for simultaneous detection of fourteen animal species in two tubes. (15th October 2019) Authors: Li, Jinchun; Li, Jiapeng; Xu, Suigen; Xiong, Suyue; Yang, Junna; Chen, Xi; Wang, Shouwei; Qiao, Xiaoling; Zhou, Tong Journal: Food chemistry Issue: Volume 295(2019) Page Start: 395 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A study on the food fraud of national food safety and sample inspection of China. (October 2020) Authors: Li, Dan; Zang, Mingwu; Li, Xiaoman; Zhang, Kaihua; Zhang, Zheqi; Wang, Shouwei Journal: Food control Issue: Volume 116(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Antioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion. Issue 1 (17th December 2020) Authors: Wang, Le; Li, Xiang; Liu, Wenying; Jia, Xiaoyun; Wang, Shouwei; Qiao, Xiaoling; Cheng, Xiaoyu 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) ↗
5. Antioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion. Issue 1 (17th December 2020) Authors: Wang, Le; Li, Xiang; Liu, Wenying; Jia, Xiaoyun; Wang, Shouwei; Qiao, Xiaoling; Cheng, Xiaoyu 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) ↗
6. Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion. Issue 7 (18th July 2018) Authors: Wang, Le; Li, Xiang; Li, Yingnan; Liu, Wenying; Jia, Xiaoyun; Qiao, Xiaoling; Qu, Chao; Cheng, Xiaoyu; Wang, Shouwei Journal: Royal Society open science Issue: Volume 5:Issue 7(2018) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content. (16th April 2021) Authors: Li, Yingying; Zhang, Yingying; Kang, Chaodi; Zhao, Wentao; Li, Shilei; Wang, Shouwei Journal: Food chemistry Issue: Volume 342(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. (10th October 2019) Authors: Zang, Mingwu; Wang, Lan; Zhang, Zheqi; Zhang, Kaihua; Li, Dan; Li, Xiaoman; Wang, Shouwei; Chen, Hongzhang Journal: International journal of food science & technology Issue: Volume 55:Number 3(2020) Page Start: 978 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose. Issue 3 (4th February 2022) Authors: Zhang, Zheqi; Zang, Mingwu; Zhang, Kaihua; Li, Dan; Wang, Shouwei; Li, Xiaoman; Zhou, Huimin; Zhang, Xi Journal: Journal of food science Issue: Volume 87:Issue 3(2022) Page Start: 1069 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork. (1st February 2022) Authors: Zhang, Kaihua; Li, Dan; Zang, Mingwu; Zhang, Zheqi; Li, Xiaoman; Wang, Shouwei; Zhang, Shunliang; Zhao, Bing Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 155(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗