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Page 1
An overview of factors affecting the quality of beef meatballs: Processing and preservation.
Food Sci Nutr. 2022 Apr 5;10(6):1961-1974. doi: 10.1002/fsn3.2812. eCollection 2022 Jun.
Food Sci Nutr. 2022.
PMID: 35702291
Free PMC article.
Review.
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose.
Sun X, Yu Y, Saleh ASM, Yang X, Ma J, Gao Z, Zhang D, Li W, Wang Z.
Sun X, et al. Among authors: gao z.
Food Res Int. 2023 Nov;173(Pt 1):113335. doi: 10.1016/j.foodres.2023.113335. Epub 2023 Jul 28.
Food Res Int. 2023.
PMID: 37803645
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Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices.
Sun X, Yu Y, Saleh ASM, Yang X, Ma J, Gao Z, Li W, Wang Z, Zhang D.
Sun X, et al. Among authors: gao z.
Ultrason Sonochem. 2023 Aug;98:106510. doi: 10.1016/j.ultsonch.2023.106510. Epub 2023 Jul 3.
Ultrason Sonochem. 2023.
PMID: 37418951
Free PMC article.
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Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms.
Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X.
Wang H, et al. Among authors: gao z.
Foods. 2022 Jul 28;11(15):2251. doi: 10.3390/foods11152251.
Foods. 2022.
PMID: 35954018
Free PMC article.
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Longissimus Dorsi Muscle Transcriptomic Analysis of Simmental and Chinese Native Cattle Differing in Meat Quality.
Meng X, Gao Z, Liang Y, Zhang C, Chen Z, Mao Y, Huang B, Kui K, Yang Z.
Meng X, et al. Among authors: gao z.
Front Vet Sci. 2020 Dec 15;7:601064. doi: 10.3389/fvets.2020.601064. eCollection 2020.
Front Vet Sci. 2020.
PMID: 33385016
Free PMC article.
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Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats.
Gao Z, Zhou Y, Zhang D, Wu R, Ma J, He J, Wang Z.
Gao Z, et al.
Foods. 2024 Jan 26;13(3):402. doi: 10.3390/foods13030402.
Foods. 2024.
PMID: 38338538
Free PMC article.
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Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing.
Gao Z, Zhang D, Wu R, He J, Ma J, Sun X, Gu M, Wang Z.
Gao Z, et al.
Food Res Int. 2024 Jul;187:114424. doi: 10.1016/j.foodres.2024.114424. Epub 2024 Apr 24.
Food Res Int. 2024.
PMID: 38763675
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