Zhang X - Search Results

1

Identification of the main aroma compounds in Chinese local chicken high-quality meat.

Jin Y, Cui H, Yuan X, Liu L, Liu X, Wang Y, Ding J, Xiang H, Zhang X, Liu J, Li H, Zhao G, Wen J. Jin Y, et al. Among authors: zhang x. Food Chem. 2021 Oct 15;359:129930. doi: 10.1016/j.foodchem.2021.129930. Epub 2021 Apr 23. Food Chem. 2021. PMID: 33951611

2

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein.

Shi H, Zhang X, Chen X, Fang R, Zou Y, Wang D, Xu W. Shi H, et al. Among authors: zhang x. Food Chem. 2020 Oct 30;328:127144. doi: 10.1016/j.foodchem.2020.127144. Epub 2020 May 26. Food Chem. 2020. PMID: 32474242

3

Novel PVA/carboxylated cellulose antimicrobial hydrogel grafted with curcumin and ε-polylysine for chilled chicken preservation.

Mai X, Zhang X, Wang W, Zheng Y, Wang D, Xu W, Liu F, Sun Z. Mai X, et al. Among authors: zhang x. Food Chem. 2023 Oct 30;424:136345. doi: 10.1016/j.foodchem.2023.136345. Epub 2023 May 11. Food Chem. 2023. PMID: 37224635

4

Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network.

Zou Y, Zhang K, Zhang XX, Li P, Zhang M, Liu F, Sun C, Xu W, Wang D. Zou Y, et al. Anim Sci J. 2018 Sep;89(9):1339-1347. doi: 10.1111/asj.13061. Epub 2018 Jun 29. Anim Sci J. 2018. PMID: 29956421

5

Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation.

Mai X, Zhang X, Tang M, Zheng Y, Wang D, Xu W, Liu F, Sun Z. Mai X, et al. Among authors: zhang x. Food Sci Biotechnol. 2023 Nov 28;33(6):1359-1369. doi: 10.1007/s10068-023-01437-4. eCollection 2024 May. Food Sci Biotechnol. 2023. PMID: 38585560

6

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia.

Wang H, Zhang X, Wang G, Jia K, Xu X, Zhou G. Wang H, et al. Among authors: zhang x. Front Microbiol. 2017 Dec 22;8:2588. doi: 10.3389/fmicb.2017.02588. eCollection 2017. Front Microbiol. 2017. PMID: 29312261 Free PMC article.

7

Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism.

Zou Y, Shi H, Xu P, Jiang D, Zhang X, Xu W, Wang D. Zou Y, et al. Among authors: zhang x. Ultrason Sonochem. 2019 Dec;59:104735. doi: 10.1016/j.ultsonch.2019.104735. Epub 2019 Aug 16. Ultrason Sonochem. 2019. PMID: 31442769 Free article.

8

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef.

Zou Y, Yang H, Zhang M, Zhang X, Xu W, Wang D. Zou Y, et al. Among authors: zhang m, zhang x. Asian-Australas J Anim Sci. 2019 Mar 7;32(10):1611-1620. doi: 10.5713/ajas.18.0780. Print 2019 Oct. Asian-Australas J Anim Sci. 2019. PMID: 31010995 Free PMC article.

9

Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken.

Sun Z, Zhang X, Wu H, Wang H, Bian H, Zhu Y, Xu W, Liu F, Wang D, Fu L. Sun Z, et al. Among authors: zhang x. World J Microbiol Biotechnol. 2020 Jan 21;36(2):24. doi: 10.1007/s11274-020-2799-2. World J Microbiol Biotechnol. 2020. PMID: 31965331

10

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken.

Mai X, Wang W, Zhang X, Wang D, Liu F, Sun Z. Mai X, et al. Among authors: zhang x. Foods. 2022 Sep 13;11(18):2824. doi: 10.3390/foods11182824. Foods. 2022. PMID: 36140955 Free PMC article.

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