Man Hou

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 .

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Yongqiang Cheng, T. Foster, S. Nirasawa, 2013 .

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.