1. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. (21st October 2020) Authors: Wang, Zefu; He, Zhifei; Zhang, Dong; Li, Hongjun Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 5(2021) Page Start: 1953 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of the complete chloroplast genome of Musella lasiocarpa. Issue 2 (3rd July 2018) Authors: Zhang, Lei; Guo, Xinyi; Wang, Zefu; Wang, Mingcheng; Hu, Quanjun Journal: Mitochondrial DNA Issue: Volume 3:Issue 2(2018) Page Start: 728 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chromosome-level genome assembly and characterization of Sophora Japonica. (25th April 2022) Authors: Lei, Weixiao; Wang, Zefu; Cao, Man; Zhu, Hui; Wang, Min; Zou, Yi; Han, Yunchun; Wang, Dandan; Zheng, Zeyu; Li, Ying; Liu, Bingbing; Ru, Dafu Journal: DNA research Issue: Volume 29:Number 3(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. (15th June 2020) Authors: Zhang, Dong; Li, Hongjun; Emara, A.M.; Hu, Ying; Wang, Zefu; Wang, Mengqi; He, Zhifei Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. (23rd January 2021) Authors: Wang, Zefu; He, Zhifei; Zhang, Dong; Chen, Xiaosi; Li, Hongjun Journal: International journal of food science & technology Issue: Volume 56:Number 6(2021) Page Start: 3004 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders. Issue 7 (18th May 2021) Authors: Li, Xue; He, Zhifei; Xu, Jingbing; Zhang, Ling; Liang, Yexing; Yang, Shixiong; Wang, Zefu; Zhang, Dong; Gao, Feihu; Li, Hongjun Journal: Food science & nutrition Issue: Volume 9:Issue 7(2021) Page Start: 3580 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets. (1st April 2023) Authors: Zhong, Hongliang; Wei, Shuai; Kang, Mengli; Sun, Qinxiu; Xia, Qiuyu; Wang, Zefu; Han, Zongyuan; Liu, Yang; Liu, Mingxin; Liu, Shucheng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 179(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics. (1st December 2020) Authors: Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A.M.; Hu, Ying; He, Zhifei Journal: Food chemistry Issue: Volume 332(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. Issue 6 (27th May 2020) Authors: Qu, Cheng; He, Zhifei; Wang, Zhaoming; Li, Shaobo; Wang, Zefu; Li, Hongjun Journal: Journal of food science Issue: Volume 85:Issue 6(2020) Page Start: 1651 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of NaCl substitutes on physicochemical properties of salted pork. (November 2020) Authors: Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A.M.; He, Zhifei Journal: Meat science Issue: Volume 169(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗