Xiaodan Wang

发表

Electrical impedance estimation for pork tissues during chilled storage.

Yue Leng, Yonghai Sun, Jumin Hou, 2019, Meat science.

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Yanli Dong, Dengyong Liu, Xiaodan Wang, 2020 .

Extraction and structural characterization of collagen from fishbone by high intensity pulsed electric fields

Xiaodan Wang, Xiaoxia Yan, Guidan He, 2019, Journal of Food Process Engineering.

Nondestructive Detection Method for Beef Water-Holding Capacity Using Modified Test Paper

Lingtao Zhu, Chunqiang Li, Xiaodan Wang, 2019, International Journal of Food Engineering.

N,N'-Diphenylthiourea electrochemical sensor for the detection of l-glutamate and Aspartate in beef.

Dengyong Liu, Lingtao Zhu, Xiaodan Wang, 2020, Journal of food science.

A non-destructive detection method for evaluating beef taste quality based on electrochemical PVC membrane sensor

Xiaodan Wang, Yanli Dong, Cuilian Wang, 2021, LWT.

A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation.

Lingtao Zhu, Xiaodan Wang, Ruijia Wu, 2018, Meat Science.

Sensor-array-based evaluation and grading of beef taste quality.

Lingtao Zhu, Xiaodan Wang, Liping Xu, 2017, Meat science.

Modeling structural and compositional changes of beef during human chewing process

Yang Wang, Jing Gao, A. Liu, 2015 .

Establish intelligent detection system to evaluate the sugar smoking of chicken thighs

Dengyong Liu, Xiaodan Wang, Bo Wang, 2021, Poultry science.

A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.

Lingtao Zhu, Xiaodan Wang, Ruijia Wu, 2019, Food research international.

A modified nanocomposite biosensor for quantitative l-glutamate detection in beef.

Dengyong Liu, Xiaodan Wang, Yanli Dong, 2020, Meat science.