1. A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products. (April 2020) Authors: Zhu, Zongshuai; Huang, Ming; Cheng, Yiqun; Khan, Iftikhar Ali; Huang, Jichao Journal: Trends in food science & technology Issue: Volume 98(2020) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. (January 2020) Authors: Zhao, Di; Xu, Dan; Sheng, Bulei; Zhu, Zongshuai; Li, Hao; Nian, Yingqun; Wang, Cong; Li, Chunbao; Xu, Xinglian; Zhou, Guanghong Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis. (July 2021) Authors: Bassey, Anthony P.; Chen, Yongfang; Zhu, Zongshuai; Odeyemi, Olumide A.; Frimpong, Evans B.; Ye, Keping; Li, Chunbao; Zhou, Guanghong Journal: Food research international Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions. (30th August 2023) Authors: Wang, Qiannan; Zhu, Zongshuai; Huang, Tianran; Huang, Ming; Huang, Jichao Journal: Food chemistry Issue: Volume 418(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage. (15th November 2022) Authors: Yang, Wenmin; Huang, Jichao; Zhu, Zongshuai; Lei, Yang; Zhou, Xinghu; Huang, Ming Journal: Food chemistry Issue: Volume 394(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine. (15th August 2021) Authors: Zhu, Zongshuai; Yang, Jing; Zhou, Xinghu; Khan, Iftikhar Ali; Bassey, Anthony Pius; Huang, Ming Journal: Food chemistry Issue: Volume 353(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken. Issue 2 (9th January 2020) Authors: Zhu, Zongshuai; Fang, Rui; Cheng, Yiqun; Khan, Iftikhar Ali; Huang, Jichao; Li, Bin; Huang, Ming Journal: Food science & nutrition Issue: Volume 8:Issue 2(2020) Page Start: 767 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS. (1st February 2022) Authors: Wang, Di; Zhang, Jian; Zhu, Zongshuai; Lei, Yang; Huang, Suhong; Huang, Ming 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) ↗
9. Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties. (15th January 2022) Authors: Yue, Mei; Huang, Mingyuan; Zhu, Zongshuai; Huang, Tianran; Huang, Ming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins. (December 2021) Authors: Bassey, Anthony P.; Chen, Yongfang; Zhu, Zongshuai; Odeyemi, Olumide A.; Gao, Tingxuan; Olusola, Olubunmi O.; Ye, Keping; Li, Chunbao; Zhou, Guanghong Journal: Food control Issue: Volume 130(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗