Zhuang H - Search Results

1

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage.

Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W. Wang X, et al. Among authors: zhuang h. Meat Sci. 2021 Jun;176:108456. doi: 10.1016/j.meatsci.2021.108456. Epub 2021 Feb 13. Meat Sci. 2021. PMID: 33621829

2

Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.

Zhuang H, Bowker B, Samuel D. Zhuang H, et al. Poult Sci. 2014 Dec;93(12):3123-9. doi: 10.3382/ps.2013-03650. Epub 2014 Sep 26. Poult Sci. 2014. PMID: 25260524 Free article.

3

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: zhuang h. 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

4

DNA-engineered chiroplasmonic heteropyramids for ultrasensitive detection of mercury ion.

Yan W, Wang Y, Zhuang H, Zhang J. Yan W, et al. Among authors: zhuang h. Biosens Bioelectron. 2015 Jun 15;68:516-520. doi: 10.1016/j.bios.2015.01.028. Epub 2015 Jan 13. Biosens Bioelectron. 2015. PMID: 25636024

5

Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons.

Wang Y, Li F, Zhuang H, Li L, Chen X, Zhang J. Wang Y, et al. Among authors: zhuang h. J Food Sci. 2015 Mar;80(3):C547-55. doi: 10.1111/1750-3841.12796. Epub 2015 Feb 10. J Food Sci. 2015. PMID: 25676047

6

Engineered "hot" core-shell nanostructures for patterned detection of chloramphenicol.

Yan W, Yang L, Zhuang H, Wu H, Zhang J. Yan W, et al. Among authors: zhuang h. Biosens Bioelectron. 2016 Apr 15;78:67-72. doi: 10.1016/j.bios.2015.11.011. Epub 2015 Nov 4. Biosens Bioelectron. 2016. PMID: 26594888

7

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.

Wu H, Yan W, Zhuang H, Huang M, Zhao J, Zhang J. Wu H, et al. Among authors: zhuang h. Food Chem. 2016 Jun 15;201:237-42. doi: 10.1016/j.foodchem.2016.01.025. Epub 2016 Jan 8. Food Chem. 2016. PMID: 26868571

8

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. Among authors: zhuang h. Food Microbiol. 2016 Dec;60:142-6. doi: 10.1016/j.fm.2016.07.007. Epub 2016 Jul 25. Food Microbiol. 2016. PMID: 27554156

9

In-Package Inactivation of Pathogenic and Spoilage Bacteria Associated with Poultry Using Dielectric Barrier Discharge-Cold Plasma Treatments.

Rothrock MJ Jr, Zhuang H, Lawrence KC, Bowker BC, Gamble GR, Hiett KL. Rothrock MJ Jr, et al. Among authors: zhuang h. Curr Microbiol. 2017 Feb;74(2):149-158. doi: 10.1007/s00284-016-1158-x. Epub 2016 Nov 24. Curr Microbiol. 2017. PMID: 27885385

10

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon.

Li F, Zhuang H, Qiao W, Zhang J, Wang Y. Li F, et al. Among authors: zhuang h. J Food Sci Technol. 2016 Oct;53(10):3795-3805. doi: 10.1007/s13197-016-2366-x. Epub 2016 Oct 15. J Food Sci Technol. 2016. PMID: 28017995 Free PMC article.

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