Ou CR - Search Results

1

The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.

Zhou CY, Wang Y, Cao JX, Chen YJ, Liu Y, Sun YY, Pan DD, Ou CR. Zhou CY, et al. Among authors: ou cr. Poult Sci. 2016 Sep 1;95(9):2160-6. doi: 10.3382/ps/pew128. Epub 2016 Apr 14. Poult Sci. 2016. PMID: 27083543 Free article.

2

Activation of caspase-9 and its influencing factors in beef during conditioning.

Cao J, Zhou G, Liu Y, Liao G, Zhang Q, Ye K, Pan D, Ou C. Cao J, et al. Animal. 2014 Mar;8(3):504-9. doi: 10.1017/S175173111300219X. Epub 2013 Dec 5. Animal. 2014. PMID: 24308865 Free article.

3

Effect of black pepper essential oil on the quality of fresh pork during storage.

Zhang J, Wang Y, Pan DD, Cao JX, Shao XF, Chen YJ, Sun YY, Ou CR. Zhang J, et al. Among authors: ou cr. Meat Sci. 2016 Jul;117:130-6. doi: 10.1016/j.meatsci.2016.03.002. Epub 2016 Mar 2. Meat Sci. 2016. PMID: 26971309

4

Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine.

Lin J, Wang Y, Pan D, Sun Y, Ou C, Cao J. Lin J, et al. Int J Biol Macromol. 2018 Mar;108:947-952. doi: 10.1016/j.ijbiomac.2017.11.015. Epub 2017 Nov 4. Int J Biol Macromol. 2018. PMID: 29113886

5

Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.

Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. Du X, et al. J Sci Food Agric. 2018 Jun;98(8):3140-3147. doi: 10.1002/jsfa.8815. Epub 2018 Feb 5. J Sci Food Agric. 2018. PMID: 29215140

6

The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing.

Du XJ, Sun YY, Pan DD, Wang Y, Ou CR, Cao JX. Du XJ, et al. Among authors: ou cr. Poult Sci. 2018 Dec 1;97(12):4450-4457. doi: 10.3382/ps/pey316. Poult Sci. 2018. PMID: 30053220 Free article.

7

¹H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams.

Zhang J, Ye Y, Sun Y, Pan D, Ou C, Dang Y, Wang Y, Cao J, Wang D. Zhang J, et al. Food Res Int. 2018 Nov;113:140-148. doi: 10.1016/j.foodres.2018.07.009. Epub 2018 Jul 5. Food Res Int. 2018. PMID: 30195506

8

The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus.

Cao JX, Wang F, Li X, Sun YY, Wang Y, Ou CR, Shao XF, Pan DD, Wang DY. Cao JX, et al. Among authors: ou cr. Front Microbiol. 2018 Sep 4;9:1870. doi: 10.3389/fmicb.2018.01870. eCollection 2018. Front Microbiol. 2018. PMID: 30233502 Free PMC article.

9

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing.

Zhou CY, Wang Y, Pan DD, Cao JX, Chen YJ, Liu Y, Sun YY, Ou CR. Zhou CY, et al. Among authors: ou cr. Food Sci Biotechnol. 2017 May 29;26(3):679-687. doi: 10.1007/s10068-017-0089-z. eCollection 2017. Food Sci Biotechnol. 2017. PMID: 30263592 Free PMC article.

10

The modification of gelatin films: Based on various cross-linking mechanism of glutaraldehyde at acidic and alkaline conditions.

Lin J, Pan D, Sun Y, Ou C, Wang Y, Cao J. Lin J, et al. Food Sci Nutr. 2019 Nov 19;7(12):4140-4146. doi: 10.1002/fsn3.1282. eCollection 2019 Dec. Food Sci Nutr. 2019. PMID: 31890193 Free PMC article.

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