Wang J - Search Results

1

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.

Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J. Wu H, et al. Among authors: wang j. Food Chem. 2015 Apr 1;172:391-9. doi: 10.1016/j.foodchem.2014.09.088. Epub 2014 Sep 28. Food Chem. 2015. PMID: 25442569

2

Crude lipoxygenase from pig muscle: partial characterization and interactions of temperature, NaCl and pH on its activity.

Jin G, Zhang J, Yu X, Lei Y, Wang J. Jin G, et al. Among authors: wang j. Meat Sci. 2011 Mar;87(3):257-63. doi: 10.1016/j.meatsci.2010.09.012. Epub 2010 Oct 30. Meat Sci. 2011. PMID: 21093161

3

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.

Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J. Wu H, et al. Among authors: wang j. Meat Sci. 2014 Mar;96(3):1325-31. doi: 10.1016/j.meatsci.2013.10.037. Epub 2013 Nov 8. Meat Sci. 2014. PMID: 24342182

4

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

Wang J, Zhuang H, Hinton A Jr, Zhang J. Wang J, et al. Food Microbiol. 2016 Dec;60:142-6. doi: 10.1016/j.fm.2016.07.007. Epub 2016 Jul 25. Food Microbiol. 2016. PMID: 27554156

5

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage.

Huang M, Wang J, Zhuang H, Yan W, Zhao J, Zhang J. Huang M, et al. Among authors: wang j. Meat Sci. 2019 Mar;149:107-113. doi: 10.1016/j.meatsci.2018.11.016. Epub 2018 Nov 22. Meat Sci. 2019. PMID: 30502608

6

Differences in cellular damage induced by dielectric barrier discharge plasma between Salmonella Typhimurium and Staphylococcus aureus.

Huang M, Zhuang H, Zhao J, Wang J, Yan W, Zhang J. Huang M, et al. Among authors: wang j. Bioelectrochemistry. 2020 Apr;132:107445. doi: 10.1016/j.bioelechem.2019.107445. Epub 2019 Dec 18. Bioelectrochemistry. 2020. PMID: 31918057

7

Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma.

Qian J, Ma L, Yan W, Zhuang H, Huang M, Zhang J, Wang J. Qian J, et al. Among authors: wang j. Food Microbiol. 2022 Feb;101:103891. doi: 10.1016/j.fm.2021.103891. Epub 2021 Aug 24. Food Microbiol. 2022. PMID: 34579851

8

Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets.

Wang J, Fu T, Wang Y, Zhang J. Wang J, et al. Among authors: wang y. Foods. 2022 Aug 10;11(16):2398. doi: 10.3390/foods11162398. Foods. 2022. PMID: 36010396 Free PMC article.

9

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage.

Cai Z, Wang J, Liu C, Chen G, Sang X, Zhang J. Cai Z, et al. Among authors: wang j. Foods. 2022 Sep 5;11(17):2706. doi: 10.3390/foods11172706. Foods. 2022. PMID: 36076891 Free PMC article.

10

Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage.

Wang Y, Sang X, Cai Z, Zeng L, Deng W, Zhang J, Jiang Z, Wang J. Wang Y, et al. Among authors: wang j. J Sci Food Agric. 2024 Mar 30;104(5):2750-2760. doi: 10.1002/jsfa.13159. Epub 2023 Dec 5. J Sci Food Agric. 2024. PMID: 37994167

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