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Year | Number of Results |
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2022 | 4 |
2023 | 3 |
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Page 1
Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin.
Foods. 2023 Mar 29;12(7):1451. doi: 10.3390/foods12071451.
Foods. 2023.
PMID: 37048270
Free PMC article.
Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin.
Gu S, Zhu Q, Zhou Y, Wan J, Liu L, Zhou Y, Chen D, Huang Y, Chen L, Zhong X.
Gu S, et al.
Foods. 2022 Nov 25;11(23):3798. doi: 10.3390/foods11233798.
Foods. 2022.
PMID: 36496606
Free PMC article.
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Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.
Liu L, Zhou Y, Wan J, Zhu Q, Bi S, Zhou Y, Gu S, Chen D, Huang Y, Hu B.
Liu L, et al. Among authors: gu s.
Food Chem X. 2022 Jul 25;15:100401. doi: 10.1016/j.fochx.2022.100401. eCollection 2022 Oct 30.
Food Chem X. 2022.
PMID: 36211757
Free PMC article.
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Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.
Huang Y, Zhou Y, Liu Y, Wan J, Hu P, Liu L, Li M, Zhou Y, Gu S, Chen D, Hu B, Hu K, Zhu Q.
Huang Y, et al. Among authors: gu s.
Food Chem X. 2022 Dec 13;17:100544. doi: 10.1016/j.fochx.2022.100544. eCollection 2023 Mar 30.
Food Chem X. 2022.
PMID: 36845486
Free PMC article.
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Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages.
Zhou Y, Zhou Y, Wan J, Zhu Q, Liu L, Gu S, Li H.
Zhou Y, et al. Among authors: gu s.
Food Chem X. 2022 Dec 12;17:100543. doi: 10.1016/j.fochx.2022.100543. eCollection 2023 Mar 30.
Food Chem X. 2022.
PMID: 36845517
Free PMC article.
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