Yongfeng Liu

发表

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey

J. Zhao, Yongfeng Liu, Xiao-hong Zhao, 2018, Korean journal for food science of animal resources.

Isoorientin attenuates benzo[a]pyrene-induced liver injury by inhibiting autophagy and pyroptosis in vitro and vivo

Chunxia Gao, Ying Luo, Cuiqin Li, 2019, Food and Agricultural Immunology.

Goat milk fermented with combined lactic acid bacterium alter microbial community structures and levels of the targeted short-chain fatty acids in the large intestine of mice.

Linqiang Li, Yu Zhao, Yongfeng Liu, 2022, Food research international.

Antimicrobial performance of novel glutathione-conjugated silver nanoclusters (GSH@AgNCs) against Escherichia coli and Staphylococcus aureus by membrane-damage and biofilm-inhibition mechanisms.

Feng Wang, Lin Wang, Liu Liu, 2022, Food research international.

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

Y. Jiao, Xinyu Ge, Yongfeng Liu, 2021 .

Changes of extracellular vesicles in goat milk treated with different methods

Linqiang Li, Yongfeng Liu, Li Zhu, 2022, LWT.

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Dequan Zhang, Yongfeng Liu, Minghui Gu, 2022, International Journal of Food Science & Technology.

Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality.

J. Zhao, S. Quek, Xin Li, 2018, Meat science.

Ferulic Acid Inactivates Shigella flexneri through Cell Membrane Destructieon, Biofilm Retardation, and Altered Gene Expression.

Liu Liu, Xiao-yun Wang, Yongfeng Liu, 2020, Journal of agricultural and food chemistry.

Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk

L. Zan, Yongfeng Liu, Pengpeng Zhao, 2022, International Dairy Journal.

Chitosan-Based Functional Films Integrated with Magnolol: Characterization, Antioxidant and Antimicrobial Activity and Pork Preservation

Liu Liu, Xueying Song, Yongfeng Liu, 2021, International journal of molecular sciences.

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods.

S. Quek, Yongfeng Liu, Y. Jiao, 2020, Journal of food science.

Mandarin (Citrus reticulata L.) essential oil incorporated into chitosan nanoparticles: Characterization, anti-biofilm properties and application in pork preservation.

Liu Liu, Xueying Song, Yongfeng Liu, 2021, International journal of biological macromolecules.

Changes in physicochemical properties and DNA quality of milk as affected by different heat treatments

Yongfeng Liu, T. Ku, J. Liao, 2018 .

Molecular characterization, polymorphism of bovine ZBTB38 gene and association with body measurement traits in native Chinese cattle breeds

Kui Li, Linqiang Li, L. Zan, 2010, Molecular Biology Reports.

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products.

Chunyan Qiao, Xueru Zhang, Yongfeng Liu, 2022, Journal of dairy science.

The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability.

Xin Li, Dequan Zhang, Meng Li, 2017, Meat science.

Study on the changes of goat meat quality and the expression of 17 quality-related genes within 48 h of postmortem aging.

Yongfeng Liu, Shangchen Fu, Yang Jiao, 2022, Food research international.

Extraction and detection of DNA from UHT milk during storage

Yongfeng Liu, J. Liao, 2020 .

Assessment of milk quality during storage based on DNA extracted from milk

Junling Gao, Yongfeng Liu, T. Ku, 2018 .

Purification procedures meaningfully influence DNA quantification in milk

Yongfeng Liu, J. Liao, 2018, LWT.

A high sensitivity method of closed-tube loop-mediated isothermal amplification developed for visual and rapid detection of cow milk adulteration

Yongfeng Liu, Yifan Wang, Zhezhe Yu, 2021, International Dairy Journal.

Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology.

Xin Li, Dequan Zhang, Yongfeng Liu, 2019, Food chemistry.

Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk.

Linqiang Li, Chunyan Qiao, Xueru Zhang, 2021, Journal of dairy science.

Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage

S. Quek, Yurong Guo, Yongfeng Liu, 2020 .

Molecular characterization, expression pattern, polymorphism and association analysis of bovine ADAMTSL3 gene

Kui Li, L. Zan, Yongfeng Liu, 2011, Molecular Biology Reports.

Proopiomelanocortin gene polymorphisms and its association with meat quality traits by ultrasound measurement in Chinese cattle.

Linqiang Li, L. Zan, Yongfeng Liu, 2013, Gene.

Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures

Xueru Zhang, Yongfeng Liu, Yang Jiao, 2023, Journal of Food Composition and Analysis.

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

J. Zhao, S. Quek, Xingyu Wang, 2018, Food chemistry.

Assessment of milk quality using novel mutations of B2M gene in bovine DNA from milk

A. Sheppard, Xiaolin Li, Yongfeng Liu, 2018 .

Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat.

Liu Liu, Yongfeng Liu, Ting Liu, 2021, Meat science.

ZBTB38 gene polymorphism associated with body measurement traits in native Chinese cattle breeds.

Linqiang Li, L. Zan, Yongfeng Liu, 2013, Gene.

iTRAQ based proteomic profile analysis for goat Longissimus thoracis under repeated freeze-thaw treatments

Dequan Zhang, Yongfeng Liu, Minghui Gu, 2020 .

Changes in transcriptome of goat muscle during frozen, ice‐temperature and chilled storage within 7 days

Yongfeng Liu, Minghui Gu, Yang Jiao, 2022, International Journal of Food Science & Technology.