Jinxuan Cao

发表

Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.

Xiaojing Du, Yangying Sun, D. Pan, 2018, Journal of the science of food and agriculture.

Microchip electrophoresis based aptasensor for multiplexed detection of antibiotics in foods via a stir-bar assisted multi-arm junctions recycling for signal amplification.

Kai Zhang, Ning Gan, Jinxuan Cao, 2019, Biosensors & bioelectronics.

Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains

D. Pan, Ying Wang, Jinxuan Cao, 2021 .

Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage.

Yangying Sun, D. Pan, Ying Wang, 2019, Animal science journal = Nihon chikusan Gakkaiho.

Microfluidic electrophoretic non-enzymatic kanamycin assay making use of a stirring bar functionalized with gold-labeled aptamer, of a fluorescent DNA probe, and of signal amplification via hybridization chain reaction

Ning Gan, Jinxuan Cao, Tianhua Li, 2018, Microchimica Acta.

Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties

Guang-hong Zhou, Jinxuan Cao, R. Tume, 2014 .

Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp

D. Pan, Ying Wang, Jinxuan Cao, 2020 .

Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

Guang-hong Zhou, D. Pan, Ying Wang, 2020, Foods.

Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China

Guang-hong Zhou, Xinglian Xu, Jinxuan Cao, 2013 .

Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration.

D. Pan, Ying Wang, Jinxuan Cao, 2019, Food chemistry.

Portable smartphone-based QDs for visual on-site monitoring of ﬂuoroquinolone antibiotics in actual food and environmental samples.

Jinxuan Cao, Y. Ye, Qingsong Mei, 2020, ACS applied materials & interfaces.

Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR.

Guang-hong Zhou, Xinglian Xu, Jinxuan Cao, 2014, Food research international.

Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking.

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food research international.

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

D. Pan, Jinxuan Cao, Bo Zhao, 2011, Bioorganic & medicinal chemistry letters.

Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin.

Muhan Zhang, Jinxuan Cao, Jinxuan Cao, 2018, International journal of biological macromolecules.

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

D. Pan, Jinxuan Cao, F. Geng, 2021 .

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε‐Polylysine and Cellulose Nanocrystals

Yangying Sun, D. Pan, Jinxuan Cao, 2017 .

An aptamer-based colorimetric assay for chloramphenicol using a polymeric HRP-antibody conjugate for signal amplification

Ning Gan, Yangying Sun, D. Pan, 2015, Microchimica Acta.

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.

Yangying Sun, D. Pan, Ying Wang, 2021, Food chemistry.

Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham

Yangying Sun, D. Pan, C. Ou, 2021 .

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

Yangying Sun, D. Pan, Jinxuan Cao, 2016 .

Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of food biochemistry.

Oolong Tea Polyphenols–Phospholipids Complex Reduces Obesity in High Fat Diet‐Induced Mice Model

Jinxuan Cao, M. Cheng, Zufang Wu, 2017 .

Oolong tea polyphenols ameliorate circadian rhythm of intestinal microbiome and liver clock genes in mouse model.

D. Pan, Jinxuan Cao, Zufang Wu, 2019, Journal of agricultural and food chemistry.

The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning.

Yangying Sun, D. Pan, Ying Wang, 2016, Food research international.

The modulatory effect of nanocomplexes loaded with EGCG3ʺMe on intestinal microbiota of high fat diet‐induced obesity mice model

Jinxuan Cao, M. Cheng, Xin Zhang, 2018 .

In Vitro and in Vivo Studies on the Angiotensin-Converting Enzyme Inhibitory Activity Peptides Isolated from Broccoli Protein Hydrolysate.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of agricultural and food chemistry.

Effects of Goose Collagen and Collagen Peptide on Osteoporosis

Yangying Sun, D. Pan, Jinxuan Cao, 2016 .

The modification of gelatin films: Based on various cross‐linking mechanism of glutaraldehyde at acidic and alkaline conditions

Yangying Sun, D. Pan, Ying Wang, 2019, Food science & nutrition.

Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine.

Yangying Sun, D. Pan, Ying Wang, 2017, International journal of biological macromolecules.

Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food chemistry.

Engineering of onsite point-of-care testing of Fe3+ with visual ratiometric fluorescent signals of copper nanoclusters-driven portable smartphone

D. Pan, Ying Wang, Jinxuan Cao, 2022, Sensors and Actuators B: Chemical.

Potential mechanism of nitrite degradation by Lactobacillus fermentum RC4 based on proteomic analysis.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of proteomics.

Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance.

D. Pan, Jinxuan Cao, F. Barba, 2022, Bioresource technology.

Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food research international.

The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning.

Yangying Sun, D. Pan, Ying Wang, 2017, Food research international.

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

D. Pan, Jinxuan Cao, Changyu Zhou, 2020, Ultrasonics sonochemistry.

Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications.

Ying Wang, Jinxuan Cao, Yuemei Zhang, 2022, Critical reviews in food science and nutrition.

An electrochemical platform based on a hemin–rGO–cMWCNTs modified aptasensor for sensitive detection of kanamycin

Jinxuan Cao, Chunmei Wang, Yang Huang, 2021, RSC advances.

Liposomes as Delivery System for Applications in Meat Products

Jinxuan Cao, Jinpeng Wang, Wendi Teng, 2022, Foods.

Changes in the major caspases involved in cytoskeletal degradation of goose muscle during prolonged aging

D. Pan, Jinxuan Cao, Xiao-Tong Zhang, 2013 .

1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Guang-hong Zhou, Xinglian Xu, D. Pan, 2021 .

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

Yangying Sun, D. Pan, Ying Wang, 2022, LWT.

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

Yangying Sun, D. Pan, Ying Wang, 2017 .

Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L.

D. Pan, Jinxuan Cao, B. Green, 2022, Food research international.

The influence of additives on properties of heat-induced gels from salt-soluble proteins extracted from goose

D. Pan, Jinxuan Cao, Xiaoqun Zeng, 2012 .

Free fatty acids responsible for characteristic aroma in various sauced-ducks.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Food chemistry.

An untargeted metabolomic insight into the high-pressure stress effect on the germination of wholegrain Oryza sativa L.

D. Pan, Jinxuan Cao, Yun Deng, 2021, Food research international.

Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella

Yangying Sun, D. Pan, Jinxuan Cao, 2018, Front. Microbiol..

1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams.

Yangying Sun, D. Pan, Ying Wang, 2018, Food research international.

Limited hydrolysis of β‐casein by cell wall proteinase and its effect on hydrolysates's conformational and structural properties

Yangying Sun, D. Pan, Jinxuan Cao, 2015 .

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

Yangying Sun, D. Pan, Ying Wang, 2017, Food chemistry.

A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry

C. Ou, Jinxuan Cao, Xin Zhang, 2021 .

One-step signal amplified lateral flow strip biosensor for ultrasensitive and on-site detection of bisphenol A (BPA) in aqueous samples.

Lei Zheng, Yi Deng, Wei Chen, 2013, Biosensors & bioelectronics.

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

D. Pan, Jinxuan Cao, Yangfang Ye, 2013, Food chemistry.

Effects of aging on fat deposition and meat quality in Sheldrake duck

Yangying Sun, D. Pan, Jinxuan Cao, 2018, Poultry science.

Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing

Francisco J. Barba, Qiang Xia, Yuanrong Zheng, 2020 .

Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Frontiers in Nutrition.

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Critical reviews in food science and nutrition.

The modulatory effect of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3″Me) on intestinal microbiota of high fat diet-induced obesity mice model.

Jinxuan Cao, M. Cheng, Y. Miao, 2017, Food research international.

Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges

D. Pan, Jinxuan Cao, Changyu Zhou, 2022, Current Opinion in Food Science.

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes

Yangying Sun, D. Pan, Ying Wang, 2020, International Journal of Food Science & Technology.

Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination

D. Pan, Jinxuan Cao, F. Barba, 2020 .

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

D. Pan, Ying Wang, Jinxuan Cao, 2020, Poultry science.

A homogenous “signal-on” aptasensor for antibiotics based on a single stranded DNA binding protein-quantum dot aptamer probe coupling exonuclease-assisted target recycling for signal amplification

Ning Gan, C. Ou, Jinxuan Cao, 2017 .

Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food Bioscience.

The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsiﬁed sunflower oil

Yangying Sun, D. Pan, Jinxuan Cao, 2021 .

The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones

Ying Wang, Jinxuan Cao, Changyu Zhou, 2022, Frontiers in Nutrition.

Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Structural characterization and stability analysis of phosphorylated nitrosohemoglobin.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

D. Pan, Ying Wang, Jinxuan Cao, 2020, Poultry science.

Quantitative PCR Analysis of Gut Disease-Discriminatory Phyla for Determining Shrimp Disease Incidence

Jinxuan Cao, J. Xiong, Weina Yu, 2018, Applied and Environmental Microbiology.

1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce.

Yangying Sun, D. Pan, Ying Wang, 2019, Food research international.

Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Yangying Sun, D. Pan, Jinxuan Cao, 2020, International Journal of Food Engineering.

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

Guang-hong Zhou, D. Pan, Ying Wang, 2019, European Journal of Lipid Science and Technology.

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

D. Pan, Ying Wang, Jinxuan Cao, 2020, International Journal of Food Science & Technology.

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2020 .

The joint effects of ultrasound and modified atmosphere packaging on the storage of sauced ducks

D. Pan, Jinxuan Cao, Changyu Zhou, 2023, LWT.

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Xinglian Xu, Chunbao Li, Jinxuan Cao, 2019 .

Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham

Xinglian Xu, Chunbao Li, D. Pan, 2019, LWT.

Angiotensin I Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Journal of agricultural and food chemistry.

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Food chemistry.

Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Front. Microbiol..

Studies on purification and the molecular mechanism of a novel ACE inhibitory peptide from whey protein hydrolysate

D. Pan, Jinxuan Cao, Bo Zhao, 2012 .

A metagenomics approach to the intestinal microbiome structure and function in high fat diet-induced obesity mice fed with oolong tea polyphenols.

Jinxuan Cao, M. Cheng, Zufang Wu, 2018, Food & function.

Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Animal science journal = Nihon chikusan Gakkaiho.

Genome-scale identification of MLO domain-containing genes in soybean (Glycine max L. Merr.).

Jinxuan Cao, Qi Shen, Jinming Zhao, 2012, Genes & genetic systems.

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food Science and Human Wellness.

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).

Yangying Sun, D. Pan, Jinxuan Cao, 2017, Journal of the science of food and agriculture.

Proteomic responses to oxidative damage in meat from ducks exposed to heat stress.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food chemistry.

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham.

Xinglian Xu, Jinxuan Cao, Chong Wang, 2019, Food chemistry.

iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

Xinglian Xu, Chunbao Li, Jinxuan Cao, 2019, Food Control.

COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES

X. Xu, Jinxuan Cao, Qiuqin Zhang, 2012 .

Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes.

Yangying Sun, D. Pan, Ying Wang, 2018, Food research international.

Metabonomics profiling of marinated meat in soy sauce during processing.

Yangying Sun, D. Pan, Ying Wang, 2018, Journal of the science of food and agriculture.

Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.

Yangying Sun, D. Pan, Ying Wang, 2018, Food chemistry.

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months.

D. Pan, Ying Wang, Jinxuan Cao, 2019, Journal of food science.

1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.

Gang Li, D. Pan, Ying Wang, 2019, Food research international.

Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry‐cured hams

D. Pan, Ying Wang, Jinxuan Cao, 2020 .

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

D. Pan, Jinxuan Cao, Jiayi He, 2016, Journal of proteomics.

Modulatory effect of Cyclocarya paliurus flavonoids on the intestinal microbiota and liver clock genes of circadian rhythm disorder mice model.

Jinxuan Cao, Chi-Tang Ho, Zufang Wu, 2020, Food research international.

Metagenomics analysis of gut microbiota modulatory effect of green tea polyphenols by high fat diet-induced obesity mice model

Jinxuan Cao, Chi-Tang Ho, Zufang Wu, 2018, Journal of Functional Foods.

Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR

Guanghong Zhou, Jinxuan Cao, Keping Ye, 2012 .

A Simple and Reliable Single Tube Septuple PCR Assay for Simultaneous Identification of Seven Meat Species

D. Pan, Jinxuan Cao, Qianqian Liu, 2021, Foods.

A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding

D. Pan, Jinxuan Cao, Changyu Zhou, 2022, Food Hydrocolloids.

The effect of sodium chloride levels on the taste and texture of dry-cured ham

D. Pan, Ying Wang, Jinxuan Cao, 2020, Journal of Food Measurement and Characterization.

The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

D. Pan, Ying Wang, Jinxuan Cao, 2019, Journal of Food Measurement and Characterization.

Magnetic microparticle-based SELEX process for the identification of highly specific aptamers of heart marker--brain natriuretic peptide

Ying Wang, Jinxuan Cao, Feng Xue, 2014, Microchimica Acta.

Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

Ying Wang, Jinxuan Cao, Yuemei Zhang, 2022, Foods.

Effects of peptides from Phascolosoma esculenta on spatial learning and memory via anti-oxidative character in mice

Jinxuan Cao, Huan Xiang, Jiong Chen, 2016, Neuroscience Letters.

A metagenomic analysis of the modulatory effect of Cyclocarya paliurus flavonoids on the intestinal microbiome in a high-fat diet-induced obesity mouse model.

Jinxuan Cao, Yuhui Chen, Zufang Wu, 2019, Journal of the science of food and agriculture.

Phospholipids modulate Caco‐2 transport of EGCG3”Me from Chinese oolong tea

Jinxuan Cao, M. Cheng, Zufang Wu, 2017 .

Rapid and ultrasensitive colorimetric detection of mercury(II) by chemically initiated aggregation of gold nanoparticles

D. Pan, Jinxuan Cao, S. Adeloju, 2015, Microchimica Acta.

Rational engineering of chromic material as near-infrared ratiometric fluorescent nanosensor for H2S monitoring in real food samples

Jinxuan Cao, Chunlei Zhu, Tingting Wu, 2020 .

Metagenomics Analysis of Gut Microbiota in a High Fat Diet–Induced Obesity Mouse Model Fed with (−)‐Epigallocatechin 3‐O‐(3‐O‐Methyl) Gallate (EGCG3″Me)

Jinxuan Cao, Chi-Tang Ho, Qingrong Huang, 2018, Molecular nutrition & food research.

Application of Multiplexed Aptasensors in Food Contaminants Detection.

Ning Gan, Jinxuan Cao, Wenjing Wang, 2020, ACS sensors.

Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham

D. Pan, Ying Wang, Jinxuan Cao, 2023, Food Science and Human Wellness.

Alcohol oxidase-driven in situ synthesis of BSA-stabilized copper nanoclusters for precise monitoring of methyl mercaptan in food samples

Jinxuan Cao, Xuesu Xiao, Yizhong Shen, 2021 .

Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex

Jinxuan Cao, M. Cheng, Xin Zhang, 2017, Journal of Food Science and Technology.

Different duck products protein on rat physiology and gut microbiota.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of proteomics.

Green tea polyphenols reduce obesity in high‐fat diet‐induced mice by modulating intestinal microbiota composition

Jinxuan Cao, M. Cheng, Zufang Wu, 2017 .

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.

Yangying Sun, D. Pan, Ying Wang, 2018, Meat science.

Apoptosis during postmortem conditioning and its relationship to duck meat quality.

Jinxuan Cao, Daoying Wang, Weimin Xu, 2013, Food chemistry.

The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products.

D. Pan, Ying Wang, Jinxuan Cao, 2020, Journal of Food Science.

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

Ying Wang, Jinxuan Cao, Yu Lin, 2022, Foods.

Effects of microbial fermentation on the flavor of cured duck legs

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Poultry science.

Fish Protein Isolates Recovered from Silver Carp (Hypophthalmichthys molitrix) By-Products Using Alkaline pH Solubilization and Precipitation

Jinxuan Cao, X. Qin, Saiyi Zhong, 2016 .

The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

D. Pan, Ying Wang, Jinxuan Cao, 2020, Food science & nutrition.

A fluorometric aptamer method for kanamycin by applying a dual amplification strategy and using double Y-shaped DNA probes on a gold bar and on magnetite nanoparticles

Ning Gan, Ying Wang, Jinxuan Cao, 2019, Microchimica Acta.

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

Zhen Wu, Zhen-Yu Pan, Daodong Pan, 2015, Sensors.

Phosphorylation of peptidoglycan from Lactobacillus acidophilus and its immunoregulatory function

Yangying Sun, D. Pan, Jinxuan Cao, 2016 .

Pressurization-induced molten globule-like protein as a regulatory target for off-flavor controlling: Thermodynamic evidence and molecular modeling

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Food Control.

Contribution of processes-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E, E)-2,4-heptandienal.

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Journal of the science of food and agriculture.

Omics analyses of gut microbiota in a circadian rhythm disorder mouse model fed with oolong tea polyphenols.

Jinxuan Cao, Chi-Tang Ho, Zufang Wu, 2019, Journal of agricultural and food chemistry.

Activation of caspase-9 and its influencing factors in beef during conditioning.

D. Pan, C. Ou, Jinxuan Cao, 2014, Animal : an international journal of animal bioscience.

Transcriptomic and proteomic effects of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3"Me) treatment on ethanol-stressed Saccharomyces cerevisiae cells.

Jinxuan Cao, Yuhui Chen, Zufang Wu, 2019, Food research international.

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

D. Pan, Jinxuan Cao, Zhen Wu, 2013, Food & function.

Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin

Fang Liu, Weimin Xu, Chong Sun, 2018, Sensors.

Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide

Yangying Sun, Jinxuan Cao, Changyu Zhou, 2023, Carbohydrate Polymers.

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

D. Pan, Jinxuan Cao, Yangfang Ye, 2013, Food chemistry.

Metabonomics profiling of marinated meat in soy sauce during processing.

Yangying Sun, D. Pan, Ying Wang, 2018, Journal of the science of food and agriculture.

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

Jinxuan Cao, Ya-li Dang, Xinchang Gao, 2016 .