Lingling Gao

发表

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

Kangyi Zhang, Haining Zhuang, T. Feng, 2022, Frontiers in Chemistry.

Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca2+ concentrations in vitro.

M. Li, Man-ting Du, Xin Li, 2017, Food chemistry.

Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting

Q. Shen, Dequan Zhang, Zhenyu Wang, 2016, Food Science and Biotechnology.

Effect of marigold (Tagetes erecta L.) on soil microbial communities in continuously cropped tobacco fields

W. Tong, Fei-yan Huang, Yongzhan Cai, 2022, Scientific Reports.

Mechanical properties, thermal stability, and solubility of sheep bone collagen–chitosan films

Man-ting Du, Dequan Zhang, Zhenyu Wang, 2019, Journal of Food Process Engineering.

A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage.

Baoru Yang, Yadi Gao, Yuanyuan Hu, 2022, Food chemistry.

Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS.

Kangyi Zhang, Haining Zhuang, T. Feng, 2021, Journal of food biochemistry.

Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses

Li Tao, M. Farag, Baoru Yang, 2022, Food Chemistry.

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

M. Li, Man-ting Du, Xin Li, 2017 .