Jianying Zhao
Jurong, China
Last Updated: 09/26/2026
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Found 11 publications
Ready-To-Eat Blueberry Preservation Technology: Synergistic Sequential Plasma Treatment for Microbial Inactivation and Antioxidant Enhancement.
Journal: Journal of food science
Published: September 08, 2025
Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef.
Journal: Foods (Basel, Switzerland)
Published: April 30, 2025
Application of plasma-activated hydrogen peroxide solution synergized with Ag@SiO2 modified polyvinyl alcohol coating for strawberry preservation.
Journal: Heliyon
Published: April 24, 2024
Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White.
Journal: Foods (Basel, Switzerland)
Published: March 23, 2024
New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: label-free quantitative phosphoproteomics, morphometry and bioinformatics.
Journal: Journal of the science of food and agriculture
Published: March 23, 2023
Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant.
Journal: Molecules (Basel, Switzerland)
Published: September 27, 2022
Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces.
Journal: Foods (Basel, Switzerland)
Published: October 10, 2021
Application of Ag@SiO2 nanoparticles within PVA to reduce growth of E. coli and S. aureus in beef patties.
Journal: Journal of food science
Published: May 26, 2021
Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
Journal: Food chemistry
Published: September 06, 2015
Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing.
Journal: Food science and biotechnology
Published: July 05, 2015
The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System.
Journal: Journal of food science
Published: January 08, 2015
Showing 1-11 of 11
Last Updated: 09/26/2026