Qianqian Yu

发表

Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging.

Fei Jia, Xingmin Li, Lei Xu, 2018, Food chemistry.

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Journal of Food Science and Technology.

Inactivation of Microorganisms in Foods by Ohmic Heating: A Review.

Wei Wu, Xiaojing Tian, Qianqian Yu, 2018, Journal of food protection.

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

Wei Wu, Xiaojing Tian, Fei Jia, 2016 .

Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality

Y. H. Kim, T. Sobreira, B. Cooper, 2021, Foods.

Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Food research international.

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

D. Yao, Xiaojing Tian, Z. Liang, 2018, Front. Microbiol..

Effects of Bacillus subtilis T6-1 on the Rhizosphere Microbial Community Structure of Continuous Cropping Poplar

J. Sui, Xunli Liu, Qianqian Yu, 2022, Biology.

A magnetic relaxation switch aptasensor for the rapid detection of Pseudomonas aeruginosa using superparamagnetic nanoparticles

Wei Wu, Xiaojing Tian, Fei Jia, 2017, Microchimica Acta.

Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2019, Meat science.

Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth

Xiaojing Tian, Xingmin Li, Lei Xu, 2019, LWT.

Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2021, Food research international.

Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020 .

5-Aminolevulinic acid modulates antioxidant defense systems and mitigates drought-induced damage in Kentucky bluegrass seedlings

Zhifeng Jia, Xiang Ma, Qianqian Yu, 2017, Protoplasma.

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality.

Yijie Zhao, Xingmin Li, Qianqian Yu, 2022, Meat science.

Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage.

Wei Wu, Yu Fu, Xiaojing Tian, 2016, Journal of proteomics.

Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020, Meat science.

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.

Xiaojing Tian, Xingmin Li, Lei Xu, 2018, Food chemistry.

Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS.

Wei Wu, Xiaojing Tian, Xingmin Li, 2018, International journal of food microbiology.

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Qianqian Yu, Xiaojing Tian, Ruitong Dai, 2020 .

Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes.

Y. H. Kim, T. J. Paschoal Sobreira, B. Cooper, 2020, Meat science.

Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage.

Wei Wu, Xiaojing Tian, Fei Jia, 2017, Food chemistry.

Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry.

Wei Wu, Xiaojing Tian, Xingmin Li, 2017, Journal of proteomics.

Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene.

Wei Wu, Xiaojing Tian, Xingmin Li, 2017, Meat science.

Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2018, Food Control.

Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2019, Food chemistry.

Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem.

Xingmin Li, Qianqian Yu, R. Dai, 2022, Journal of agricultural and food chemistry.

Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2020 .

Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging

Shimeng Li, Qianqian Yu, Chengfeng Sun, 2023, Food chemistry: X.

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.

Xiaojing Tian, Xingmin Li, Lei Xu, 2018, Food chemistry.