Yongzhi Zhu

发表

One-step green synthesis of a polypyrrole–Au nanocomposite and its application in myoglobin aptasensor

F. Liu, Chong Sun, Daoying Wang, 2015 .

Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1.

F. Liu, Daoying Wang, Weimin Xu, 2014, Journal of food protection.

Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.

F. Liu, Daoying Wang, Weimin Xu, 2013, Journal of food protection.

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.

F. Liu, Daoying Wang, Weimin Xu, 2013, Food chemistry.

The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat.

F. Liu, Chong Sun, Daoying Wang, 2016, Journal of the science of food and agriculture.

Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology.

F. Liu, Chong Sun, Daoying Wang, 2016, Animal science journal = Nihon chikusan Gakkaiho.

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

F. Liu, Chong Sun, Daoying Wang, 2015, The journal of poultry science.

The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.

F. Liu, Daoying Wang, Weimin Xu, 2014, Food chemistry.

Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

Fang Liu, Muhan Zhang, Huan Bian, 2013 .

Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group.

Chong Sun, Daoying Wang, Weimin Xu, 2022, Food chemistry.

Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks.

Daoying Wang, Weimin Xu, Z. Geng, 2014, Journal of food protection.

Au@Ag-labeled SERS lateral flow assay for highly sensitive detection of allergens in milk

Shouhui Chen, Yuanfeng Wang, Xinlin Wei, 2023, Food Science and Human Wellness.

Dual-mode sensor based on the synergy of magnetic separation and functionalized probes for the ultrasensitive detection of Clostridium perfringens

F. Liu, Daoying Wang, Yongzhi Zhu, 2022, RSC advances.

Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken

Daoying Wang, Weimin Xu, H. Bian, 2020, World Journal of Microbiology and Biotechnology.

Foraging behavior of the Eurasian Three-toed Woodpecker subspecies Picoides tridactylus funebris in southern Gansu, China

Yue-Hua Sun, P. Pechacek, Yongzhi Zhu, 2012 .

Synergistic Antibacterial Effect of the Combination of ε-Polylysine and Nisin against Enterococcus faecalis.

Chong Sun, Daoying Wang, Weimin Xu, 2015, Journal of food protection.

Determination of Deoxynivalenol-3-Glucoside in Cereals by Hydrophilic Interaction Chromatography with Ultraviolet Detection

Daoying Wang, Z. Geng, Muhan Zhang, 2014, Food Analytical Methods.

Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken

Daoying Wang, Weimin Xu, Yongzhi Zhu, 2021, Food Chemistry.

The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles

Ying Sun, Ning Jiang, Yongzhi Zhu, 2022, Ultrasonics sonochemistry.

Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck.

Guang-hong Zhou, Xinglian Xu, Daoying Wang, 2009 .

Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage.

Daoying Wang, Weimin Xu, Yongzhi Zhu, 2010, Journal of food science.

Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.

Xinglian Xu, Daoying Wang, Weimin Xu, 2014, Food chemistry.

Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid.

Daoying Wang, Weimin Xu, Yongzhi Zhu, 2020, Food microbiology.

Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks.

Daoying Wang, Weimin Xu, Z. Geng, 2014, Poultry science.

Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C

Yanliang Li, Dongrui Yao, Daoying Wang, 2010 .

Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products

Daoying Wang, Weimin Xu, Yongzhi Zhu, 2009 .

Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch

Yongzhi Zhu, Zhen‐yuan Zhu, Xiaojing Zhang, 2020 .

The Antibacterial Activity and Mechanism of Chlorogenic Acid Against Foodborne Pathogen Pseudomonas aeruginosa.

Daoying Wang, Weimin Xu, Yongzhi Zhu, 2019, Foodborne pathogens and disease.

Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism.

Daoying Wang, Weimin Xu, Yongzhi Zhu, 2022, Food chemistry.

Simultaneous Determination of Abietic Acid and Dehydroabietic Acid Residues in Duck Meat by HPLC-PAD-FLD

Daoying Wang, Weimin Xu, Z. Geng, 2014, Food Analytical Methods.

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

Chong Sun, Daoying Wang, Weimin Xu, 2016, Asian-Australasian journal of animal sciences.

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

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

Effect of NaCl Treatments on Tyramine Biosynthesis of Enterococcus faecalis.

Daoying Wang, Weimin Xu, Z. Geng, 2015, Journal of food protection.

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage.

J. Xia, Yongzhi Zhu, Rong Sun, 2023, Ultrasonics sonochemistry.

Bacterial Changes in Boiled Crayfish between Different Storage Periods and Characterizations of the Specific Spoilage Bacteria

Yongzhi Zhu, Rong Sun, Bin Zhang, 2023, Foods.

A novel photoelectrochemical sensor based on tailoring printable mesoscopic chip for fast and real-time phospholipids oxidation detection.

Chong Sun, Daoying Wang, Weimin Xu, 2020, Food chemistry.