1. Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast. (July 2020) Authors: Zhang, Yinyin; Zhang, Daojing; Huang, Yajun; Chen, Li; Bao, Pengqi; Fang, Hongmei; Xu, Baocai; Zhou, Cunliu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Genomic Foundation of Starch-to-Lipid Switch in Oleaginous Chlorella spp. Issue 4 (20th October 2015) Authors: Fan, Jianhua; Ning, Kang; Zeng, Xiaowei; Luo, Yuanchan; Wang, Dongmei; Hu, Jianqiang; Li, Jing; Xu, Hui; Huang, Jianke; Wan, Minxi; Wang, Weiliang; Zhang, Daojing; Shen, Guomin; Run, Conglin; Liao, Junjie; Fang, Lei; Huang, Shi; Jing, Xiaoyan; Su, Xiaoquan; Wang, Anhui Journal: Plant physiology Issue: Volume 169:Issue 4(2015) Page Start: 2444 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. (15th July 2020) Authors: Zhang, Yinyin; Zhang, Daojing; Huang, Yajun; Chen, Li; Bao, Pengqi; Fang, Hongmei; Zhou, Cunliu Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage. (15th May 2020) Authors: Ning, Cheng; Bao, Pengqi; Zhang, Daojing; Li, Linxian; Chen, Li; Fang, Hongmei; Tang, Yuxiang; Zhou, Cunliu Journal: Food chemistry Issue: Volume 312(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗