Mi Tang
No. 2 Tiansheng Road
Beibei, 400715, China
Beibei, 400715, China
Last Updated: 09/26/2026
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Found 23 publications
Unraveling material characteristics of different pork belly cuts from raw to dish: a comparative study of texture and flavor.
Journal: NPJ science of food
Published: March 11, 2026
Technological Optimization of Fermented Siniperca chuatsi Fish Processing Focused on Formation of Garlic Clove-Structural Muscle Flakes and Flavor Profiles.
Journal: Foods (Basel, Switzerland)
Published: December 19, 2025
Insights into the flavor formation mechanism of reduced-salt shallow-fermented sausages under oscillatory temperature fermentation with starter culture inoculation.
Journal: Food research international (Ottawa, Ont.)
Published: November 27, 2025
Study on the overall network structure and stability mechanism of food biomacromolecule based emulsion from the perspective of the interaction of interface and continuous.
Journal: Food chemistry
Published: January 25, 2025
Erigoster B targeting DECR1 induces ferroptosis of breast cancer cells via promoting phosphatidylcholine/arachidonic acid metabolism.
Journal: NPJ precision oncology
Published: November 08, 2024
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.
Journal: Food chemistry
Published: September 09, 2024
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers.
Journal: Meat science
Published: May 02, 2024
Horner syndrome immediately after deep dissection of upper thyroid pole: a case report and review of the literature.
Journal: Innovative surgical sciences
Published: September 15, 2023
Last Updated: 09/26/2026