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Page 1
Multiple graphs learning with a new weighted tensor nuclear norm.
Neural Netw. 2021 Jan;133:57-68. doi: 10.1016/j.neunet.2020.10.010. Epub 2020 Oct 20.
Neural Netw. 2021.
PMID: 33125918
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time.
Deng S, Liu Y, Huang F, Liu J, Han D, Zhang C, Blecker C.
Deng S, et al.
Food Chem. 2021 Apr 9;357:129765. doi: 10.1016/j.foodchem.2021.129765. Online ahead of print.
Food Chem. 2021.
PMID: 33957473
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Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon.
Deng S, Shi S, Xia X.
Deng S, et al.
Meat Sci. 2022 Sep;191:108872. doi: 10.1016/j.meatsci.2022.108872. Epub 2022 May 31.
Meat Sci. 2022.
PMID: 35667189
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Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures.
Deng S, Bai X, Li Y, Wang B, Kong B, Liu Q, Xia X.
Deng S, et al.
Meat Sci. 2021 Nov;181:108604. doi: 10.1016/j.meatsci.2021.108604. Epub 2021 Jun 12.
Meat Sci. 2021.
PMID: 34144342
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Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit.
Deng S, Liu J, Han D, Yang X, Liu H, Zhang C, Blecker C.
Deng S, et al.
J Hazard Mater. 2024 Feb 5;463:132898. doi: 10.1016/j.jhazmat.2023.132898. Epub 2023 Oct 31.
J Hazard Mater. 2024.
PMID: 37939561
Free article.
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Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process.
Han D, Deng S, Wang H, Huang F, Fauconnier ML, Li H, Zheng J, Meng L, Zhang C, Li X.
Han D, et al. Among authors: deng s.
Food Funct. 2023 Jul 17;14(14):6554-6569. doi: 10.1039/d3fo01061a.
Food Funct. 2023.
PMID: 37382231
Free article.
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