Gaiming Zhao

发表

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

Miaoyun Li, Yuanhui Li, Xianqing Huang, 2014, Food microbiology.

The inhibitory effects of spice essential oils and rapidly prediction on the growth of Clostridium perfringens in cooked chicken breast

Yaodi Zhu, Miaoyun Li, Gaiming Zhao, 2020 .

Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops

Gaiming Zhao, W. Tian, F. Yin, 2019, LWT.

Effect of pH on NMR Relaxometry and Chicken Myosin Gel Properties

Miaoyun Li, Xianqing Huang, Gaiming Zhao, 2014 .

The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather.

Gaiming Zhao, W. Tian, K. Xiao, 2021, Meat science.

Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl

Gaiming Zhao, F. Yin, Hao Jin, 2020, International Journal of Food Science & Technology.

Development of a sensitive monoclonal antibody-based immunochromatographic strip for neomycin detection in milk

Gaiming Zhao, Xiya Zhang, Kemeng Qin, 2022, Food and Agricultural Immunology.

Preparation of AgNPs self-assembled solid-phase substrate via seed-mediated growth for rapid identification of different bacterial spores based on SERS.

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2022, Food research international.

The effects of early life lead exposure on the expression of insulin-like growth factor 1 and 2 (IGF1, IGF2) in the hippocampus of mouse pups.

Gaiming Zhao, Xing Li, Zengli Yu, 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

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

Miaoyun Li, Gaiming Zhao, W. Tian, 2018, Journal of food science.

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

Miaoyun Li, Gaiming Zhao, Yanxia Liu, 2014 .

Muscle fiber composition affects the postmortem redox characteristics of yak beef.

Gaiming Zhao, W. Tian, K. Xiao, 2022, Food chemistry.

Rapid Identification of Different Pathogenic Spore-Forming Bacteria in Spice Powders Using Surface-Enhanced Raman Spectroscopy and Chemometrics

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2022, Food Analytical Methods.

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Miaoyun Li, Gaiming Zhao, Chaozhi Zhu, 2022, Foods.

Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period.

Gaiming Zhao, W. Tian, K. Xiao, 2021, Food chemistry.

Rapid determination of spore germinability of Clostridium perfringens based on microscopic hyperspectral imaging technology and chemometrics

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2020 .

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

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Optimization on Antimicrobial Effects of Natural Compound Preservative Against B. cereus and E. coli by RSM

Miaoyun Li, Xianqing Huang, Gaiming Zhao, 2012, International Journal of Peptide Research and Therapeutics.

Determining the drying degree and quality of chicken jerky by LF-NMR

Miaoyun Li, Gaiming Zhao, Mingwu Qiao, 2014 .

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

Miaoyun Li, Xianqing Huang, Gaiming Zhao, 2014, Meat science.

Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen.

Gaiming Zhao, F. Yin, Chaozhi Zhu, 2022, Food research international.

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.

Guang-hong Zhou, Xinglian Xu, Gaiming Zhao, 2005, Meat science.

Separation and identification of peptides from dry-cured Jinhua ham

Miaoyun Li, Gaiming Zhao, W. Tian, 2017 .

Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.

Xinglian Xu, Chunbao Li, Gaiming Zhao, 2009, Meat science.

Preparation of an AgNPs@Polydimethylsiloxane (PDMS) multi-hole filter membrane chip for the rapid identification of food-borne pathogens by surface-enhanced Raman spectroscopy.

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Effect of Different Heat Treatments on the Degradation of Salmonella Nucleic Acid

Miaoyun Li, Gaiming Zhao, Jie Liu, 2013 .

Effects of post‐transport rest and electrical stimulation on meat quality of longissimus thoracis muscle of long‐distance transported Simmental bulls

Gaiming Zhao, W. Tian, K. Xiao, 2021, Journal of Food Processing and Preservation.

Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork.

Xinglian Xu, Chunbao Li, Gaiming Zhao, 2010, Meat science.

Utilization of i-TRAQ technology to determine protein modifications in pork soup in response to addition of salt

Gaiming Zhao, Qiuhui Zhang, Li Shanshan, 2020 .

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

Miaoyun Li, Xianqing Huang, Gaiming Zhao, 2016, Journal of food science.

Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2023, Foods.

Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures.

J. Hao, Gaiming Zhao, Huan Chen, 2023, Food chemistry.

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

Miaoyun Li, Xianqing Huang, Gaiming Zhao, 2013, Meat science.

The Effect of Thermosonication Treatment on the Inactivation of Clostridium perfringens Spores

Miaoyun Li, Gaiming Zhao, Yaodi Zhu, 2024, Food and Bioprocess Technology.

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

Miaoyun Li, Gaiming Zhao, W. Tian, 2019, Journal of Food Processing and Preservation.

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

Miaoyun Li, Xianqing Huang, Gaiming Zhao, 2014, Meat science.

Recent Advances in the Application of Foodborne Substances in Hyperuricemia.

Miaoyun Li, Gaiming Zhao, Xianchao Feng, 2024, Journal of agricultural and food chemistry.