Keyue Li

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

Qingfeng Ge, Mangang Wu, Hai Yu, 2022, RSC advances.

Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

Xiaohong Yu, Qingfeng Ge, Mangang Wu, 2020 .

Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.

Tianyi Yang, Qingfeng Ge, Mangang Wu, 2022, Food chemistry.

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem

W. Bao, Qingfeng Ge, Mangang Wu, 2021, Foods.

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.

Tianyi Yang, W. Bao, Qingfeng Ge, 2022, Meat science.