Cao J - Search Results

1

Wu Z, Wang G, Pan D, Guo Y, Zeng X, Sun Y, Cao J. Wu Z, et al. Among authors: cao j. Benef Microbes. 2016 Nov 30;7(5):761-768. doi: 10.3920/BM2015.0192. Epub 2016 Jul 26. Benef Microbes. 2016. PMID: 27459336

2

The molecular mechanisms of interactions between bioactive peptides and angiotensin-converting enzyme.

Pan D, Guo H, Zhao B, Cao J. Pan D, et al. Among authors: cao j. Bioorg Med Chem Lett. 2011 Jul 1;21(13):3898-904. doi: 10.1016/j.bmcl.2011.05.033. Epub 2011 May 15. Bioorg Med Chem Lett. 2011. PMID: 21640589

3

Antioxidant activity and oxidative stress protection of duck proteins hydrolysates in SK-N-SH cells.

Guo Y, Pan D, Wu Z, Zhao C, Cao J. Guo Y, et al. Among authors: cao j. Food Funct. 2013 Feb 26;4(3):476-80. doi: 10.1039/c2fo30264k. Food Funct. 2013. PMID: 23295546

4

¹H NMR and multivariate data analysis of the relationship between the age and quality of duck meat.

Liu C, Pan D, Ye Y, Cao J. Liu C, et al. Among authors: cao j. Food Chem. 2013 Nov 15;141(2):1281-6. doi: 10.1016/j.foodchem.2013.03.102. Epub 2013 Apr 15. Food Chem. 2013. PMID: 23790914

5

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.

6

Highly Sensitive Electrochemical Determination of Alfatoxin B1 Using Quantum Dots-Assembled Amplification Labels.

Zeng X, Gao H, Pan D, Sun Y, Cao J, Wu Z, Pan Z. Zeng X, et al. Among authors: cao j. Sensors (Basel). 2015 Aug 20;15(8):20648-58. doi: 10.3390/s150820648. Sensors (Basel). 2015. PMID: 26307990 Free PMC article.

7

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: cao jx. Meat Sci. 2016 Jul;117:130-6. doi: 10.1016/j.meatsci.2016.03.002. Epub 2016 Mar 2. Meat Sci. 2016. PMID: 26971309

8

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: cao jx. 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.

9

Proteome analysis of Lactobacillus plantarum strain under cheese-like conditions.

Wu Z, Wang P, He J, Pan D, Zeng X, Cao J. Wu Z, et al. Among authors: cao j. J Proteomics. 2016 Sep 2;146:165-71. doi: 10.1016/j.jprot.2016.07.008. Epub 2016 Jul 12. J Proteomics. 2016. PMID: 27418433

10

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin.

Lv T, Wang Y, Pan D, Cao J, Zhang X, Sun Y, Chen Y, Liu Y. Lv T, et al. Among authors: cao j. Food Chem. 2017 Jan 1;214:710-716. doi: 10.1016/j.foodchem.2016.07.115. Epub 2016 Jul 20. Food Chem. 2017. PMID: 27507529

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