Hao Qin

Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork Using Multispectral Imaging Approach

F. Ma, Lei Zheng, Xia Wang, 2016, Food Analytical Methods.

Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle

Yajing Wang, Cunliu Zhou, Peng Xu, 2015 .

Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates

Cunliu Zhou, Hui Wang, Hao Qin, 2015, European Food Research and Technology.

l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron

T. Nishiumi, Cong‐gui Chen, Cunliu Zhou, 2014 .

Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.

Lei Zheng, Conggui Chen, F. Ma, 2016, Food chemistry.

The role of monoxide hemoglobin in color improvement of chicken sausage

Shengjiang Tan, Cunliu Zhou, Peng Xu, 2016, Food Science and Biotechnology.

Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage

Shengjiang Tan, Zhuo Han, Cunliu Zhou, 2014 .