Zhang J. Luo
860000, China
Last Updated: 09/26/2026
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Found 32 publications
Comprehensive analysis of yak milk residue peptides for anti-hypoxic functional foods: targeting neuroinflammation and apoptosis in hypoxic mice.
Journal: Food & function
Published: June 20, 2025
Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements.
Journal: Foods (Basel, Switzerland)
Published: April 02, 2025
Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage.
Journal: Food chemistry: X
Published: September 10, 2024
The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein.
Journal: Ultrasonics sonochemistry
Published: July 12, 2024
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation.
Journal: Ultrasonics sonochemistry
Published: June 21, 2024
Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes.
Journal: Food chemistry: X
Published: May 21, 2024
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt.
Journal: Food chemistry: X
Published: February 22, 2024
Exploration on anti-hypoxia properties of peptides: a review.
Journal: Critical reviews in food science and nutrition
Published: December 20, 2023
Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism.
Journal: Foods (Basel, Switzerland)
Published: November 27, 2023
Clinical characteristics and analysis of risk factors for heart injuries in 55 patients with lightning injury on plateau in Tibet Autonomous Region
Journal: Zhonghua shao shang yu chuang mian xiu fu za zhi
Published: October 30, 2023
Last Updated: 09/26/2026