Jiarong Cao

发表

iTRAQ-based quantitative proteomic analysis of the antimicrobial mechanism of lactobionic acid against Staphylococcus aureus.

Yan Zheng, Jiarong Cao, 2021, Food & function.

Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork

Ling Liu, B. Ye, Liu Yang, 2022, Polycyclic Aromatic Compounds.

Antibacterial activity and mechanism of lactobionic acid against Staphylococcus aureus

Yan Zheng, Lihong Gao, Jiarong Cao, 2019, Folia Microbiologica.

Progress in Research on the Role of FGF in the Formation and Treatment of Corneal Neovascularization

Mengji Chen, Haihua Zheng, Jiarong Cao, 2020, Frontiers in Pharmacology.

Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products

Ling Liu, Haixia Yan, Jiarong Cao, 2022, LWT.

Effect of milk fat and its main fatty acids on oxidation and glycation level of milk

Ling Liu, B. Ye, Xin Zhao, 2022, Journal of Food Science and Technology.

Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp.

Ling Liu, B. Ye, Haixia Yan, 2023, Food chemistry.

Research on planing motion and stability of amphibious aircraft in waves based on cartesian grid finite difference method

Huiyang Zhou, Kaiye Hu, Mingliang Sun, 2023, Ocean Engineering.