Zhao GM - Search Results

1

Green fabrication of modified lignin/zeolite/chitosan-based composite membranes for preservation of perishable foods.

Li ZC, Su MY, Yuan XY, Lv HQ, Feng R, Wu LJ, Gao XP, An YX, Li ZW, Li MY, Zhao GM, Wang XP. Li ZC, et al. Among authors: zhao gm. Food Chem. 2024 Dec 1;460(Pt 3):140713. doi: 10.1016/j.foodchem.2024.140713. Epub 2024 Jul 30. Food Chem. 2024. PMID: 39116775

2

Optimization of sterilization of Escherichia coli in milk by surfactin and fengycin using a response surface method.

Huang X, Wei Z, Zhao G, Gao X, Yang S, Cui Y. Huang X, et al. Curr Microbiol. 2008 Apr;56(4):376-81. doi: 10.1007/s00284-007-9066-8. Epub 2007 Dec 6. Curr Microbiol. 2008. PMID: 18058172

3

Proteolysis in biceps femoris during Jinhua ham processing.

Zhao GM, Tian W, Liu YX, Zhou GH, Xu XL, Li MY. Zhao GM, et al. Meat Sci. 2008 May;79(1):39-45. doi: 10.1016/j.meatsci.2007.07.030. Epub 2007 Aug 7. Meat Sci. 2008. PMID: 22062596

4

Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperatures.

Li M, Niu H, Zhao G, Tian L, Huang X, Zhang J, Tian W, Zhang Q. Li M, et al. Meat Sci. 2013 Apr;93(4):855-64. doi: 10.1016/j.meatsci.2012.11.048. Epub 2012 Dec 13. Meat Sci. 2013. PMID: 23313972

5

Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperatures.

Li MY, Sun XM, Zhao GM, Huang XQ, Zhang JW, Tian W, Zhang QH. Li MY, et al. Among authors: zhao gm. J Food Sci. 2013 Apr;78(4):M600-4. doi: 10.1111/j.1750-3841.2012.02995.x. J Food Sci. 2013. PMID: 23560997

6

Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA.

Li M, Tian L, Zhao G, Zhang Q, Gao X, Huang X, Sun L. Li M, et al. Meat Sci. 2014 Feb;96(2 Pt A):843-8. doi: 10.1016/j.meatsci.2013.09.023. Epub 2013 Oct 5. Meat Sci. 2014. PMID: 24200579

7

Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA).

Li M, Li Y, Huang X, Zhao G, Tian W. Li M, et al. Food Microbiol. 2014 Jun;40:41-7. doi: 10.1016/j.fm.2013.11.014. Epub 2013 Dec 9. Food Microbiol. 2014. PMID: 24549196

8

Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage.

Li M, Wang H, Sun L, Zhao G, Huang X. Li M, et al. J Food Sci. 2016 Apr;81(4):M906-12. doi: 10.1111/1750-3841.13238. Epub 2016 Mar 8. J Food Sci. 2016. PMID: 26954724

9

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.

Zhu CZ, Zhao JL, Tian W, Liu YX, Li MY, Zhao GM. Zhu CZ, et al. Among authors: zhao gm, zhao jl. J Food Sci. 2018 Jan;83(1):46-52. doi: 10.1111/1750-3841.13996. Epub 2017 Dec 1. J Food Sci. 2018. PMID: 29194607

10

Near-infrared spectroscopy coupled with chemometrics algorithms for the quantitative determination of the germinability of Clostridium perfringens in four different matrices.

Zhu Y, Zhang J, Li M, Ren H, Zhu C, Yan L, Zhao G, Zhang Q. Zhu Y, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2020 May 5;232:117997. doi: 10.1016/j.saa.2019.117997. Epub 2019 Dec 28. Spectrochim Acta A Mol Biomol Spectrosc. 2020. PMID: 32062401

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