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1

Detection of Pyocyanin Using a New Biodegradable SERS Biosensor Fabricated Using Gold Coated Zein Nanostructures Further Decorated with Gold Nanoparticles

Jia, Fei, Barber, Emma, Turasan, Hazal, Seo, Sujin, Dai, Ruitong, Liu, Logan, Li, Xingmin, Bhunia, Arun K., Kokini, Jozef L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

File:

PDF, 1.56 MB

2019

2

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

Fang Liu, Ruitong Dai, Jinyuan Zhu, Xingmin Li

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 1.53 MB

english, 2010

3

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian, Xiaojing, Shao, Lele, Yu, Qianqian, SilvaâVera, Wladimir, Li, Xingmin, Dai, Ruitong

Journal:

Journal of Food Processing and Preservation

Year:

2020

File:

PDF, 933 KB

2020

4

EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

FANG LIU, LINGYI MENG, XIAOGUANG GAO, XINGMIN LI, HAILING LUO, RUITONG DAI

Journal:

Journal of Food Processing and Preservation

Year:

2012

Language:

english

File:

PDF, 652 KB

english, 2012

5

EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE

WEI WEI ZHOU, LINGYI MENG, XINGMIN LI, LIZHEN MA, RUITONG DAI

Journal:

Journal of Muscle Foods

Year:

2010

Language:

english

File:

PDF, 244 KB

english, 2010

6

Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24Â h postmortem

Yu, Qianqian, Tian, Xiaojing, Shao, Lele, Li, Xingmin, Dai, Ruitong

Journal:

Year:

2020

File:

PDF, 1.81 MB

2020

7

Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating

Tian, Xiaojing, Yu, Qianqian, Shao, Lele, Li, Xingmin, Dai, Ruitong

Journal:

Year:

2018

Language:

english

File:

PDF, 714 KB

english, 2018

8

Modeling and predicting the effect of temperature on the growth of Proteus mirabilis in chicken

Zhao, Jingjing, Gao, Jingxian, Chen, Fei, Ren, Fazheng, Dai, Ruitong, Liu, Yi, Li, Xingmin

Journal:

Journal of Microbiological Methods

Year:

2014

Language:

english

File:

PDF, 453 KB

english, 2014

9

Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork

Xiaoguang Dong, Hui Chen, Yi Liu, Ruitong Dai, Xingmin Li

Journal:

Year:

2012

Language:

english

File:

PDF, 249 KB

english, 2012

10

A magnetic relaxation switch aptasensor for the rapid detection ofPseudomonas aeruginosausing superparamagnetic nanoparticles

Jia, Fei, Xu, Lei, Yan, Wenjie, Wu, Wei, Yu, Qianqian, Tian, Xiaojing, Dai, Ruitong, Li, Xingmin

Journal:

Microchimica Acta

Year:

2017

Language:

english

File:

PDF, 794 KB

english, 2017

11

Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating

Tian, Xiaojing, Liu, Yi, Yu, Qianqian, Shao, Lele, Li, Xingmin, Dai, Ruitong

Journal:

Food Research International

Year:

2020

File:

PDF, 1.61 MB

2020

12

Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham

Guorong Liu, Yang Wang, Meng Gui, Haitao Zheng, Ruitong Dai, Pinglan Li

Journal:

Year:

2012

Language:

english

File:

PDF, 564 KB

english, 2012

13

Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking

Tian, Xiaojing, Shao, Lele, Yu, Qianqian, Yang, Huan, Li, Xingmin, Dai, Ruitong

Journal:

International Journal of Food Microbiology

Year:

2019

Language:

english

File:

PDF, 630 KB

english, 2019

14

Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles

Gao, Xiaoguang, Xie, Li, Wang, Zhenyu, Li, Xingmin, Luo, Hailing, Ma, Changwei, Dai, Ruitong

Journal:

European Food Research and Technology

Year:

2013

Language:

english

File:

PDF, 285 KB

english, 2013

15

Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging

Xu, Lei, Jia, Fei, Luo, Changyao, Yu, Qianqian, Dai, Ruitong, Li, Xingmin

Journal:

Year:

2017

Language:

english

File:

PDF, 531 KB

english, 2017

16

High-Pressure Thawing of Pork: Water Holding Capacity, Protein Denaturation and Ultrastructure

Jia, Fei, Jing, Yun, Dai, Ruitong, Li, Xingmin, Xu, Baocai

Journal:

Food Bioscience

Year:

2020

File:

PDF, 1.52 MB

2020

17

Bacterial diversity analysis of pork M. longissimus dorsi following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

Tian, Xiaojing, Wu, Wei, Yu, Qianqian, Hou, Man, Gao, Fang, Li, Xingmin, Dai, Ruitong

Journal:

Year:

2016

Language:

english

File:

PDF, 675 KB

english, 2016

18

Effect of Succinate Sodium on the Metmyoglobin Reduction and Color Stability of Beef Patties

Zhu, Jinyuan, Liu, Fang, Li, Xingmin, Dai, Ruitong

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 740 KB

english, 2009

19

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter

Shao, Lele, Bi, Jiayu, Dai, Ruitong, Li, Xingmin

Journal:

Food Research International

Year:

2020

File:

PDF, 2.76 MB

2020

20

Quality and proteome changes of beef M.longissimus dorsi cooked using Water Bath and ohmic heating process

Tian, Xiaojing, Wu, Wei, Yu, Qianqian, Hou, Man, Jia, Fei, Li, Xingmin, Dai, Ruitong

Journal:

Innovative Food Science & Emerging Technologies

Year:

2016

Language:

english

File:

PDF, 725 KB

english, 2016

21

Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods

Yu, Qianqian, Tian, Xiaojing, Shao, Lele, Xu, Lei, Dai, Ruitong, Li, Xingmin

Journal:

Year:

2018

Language:

english

File:

PDF, 1.17 MB

english, 2018

22

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

Tian, Xiaojing, Shao, Lele, Yu, Qianqian, Li, Xingmin, Dai, Ruitong

Journal:

Journal of Food Science and Technology

Year:

2020

File:

PDF, 445 KB

2020

23

Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics

Gao, Xiaoguang, Wu, Wei, Ma, Changwei, Li, Xingmin, Dai, Ruitong

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 518 KB

english, 2016

24

Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods

Yu, Qianqian, Tian, Xiaojing, Shao, Lele, Li, Xingmin, Dai, Ruitong

Journal:

Year:

2019

Language:

english

File:

PDF, 526 KB

english, 2019

25

Modified atmosphere packaging of eggs: Effects on the functional properties of albumen

Jia, Fei, Yan, Wenjie, Yuan, Xiaolong, Dai, Ruitong, Li, Xingmin

Journal:

Food Packaging and Shelf Life

Year:

2019

Language:

english

File:

PDF, 345 KB

english, 2019

26

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

Tian, Xiaojing, Yu, Qianqian, Yao, Donghao, Shao, Lele, Liang, Zhihong, Jia, Fei, Li, Xingmin, Hui, Teng, Dai, Ruitong

Journal:

Frontiers in Microbiology

Year:

2018

Language:

english

File:

PDF, 2.40 MB

english, 2018

27

Modified atmosphere packaging of eggs: Effects on the functional properties of albumen

Jia, Fei, Yan, Wenjie, Yuan, Xiaolong, Dai, Ruitong, Li, Xingmin

Journal:

Food Packaging and Shelf Life

Year:

2019

File:

PDF, 345 KB

2019

28

Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle

Yu, Qianqian, Tian, Xiaojing, Sun, Chengfeng, Shao, Lele, Li, Xingmin, Dai, Ruitong

Journal:

Year:

2019

File:

PDF, 1.11 MB

2019

29

TENDERIZING AND PRESERVING YAK MEAT BY GINGER EXTRACT (ZINGIBER OFFICINALE ROSE)

DAI RUITONG, YANG ZHI, LI YUAN, LI XINGMIN, MA LIZHEN

Journal:

Journal of Muscle Foods

Year:

2010

Language:

english

File:

PDF, 463 KB

english, 2010

30

Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry

Yu, Qianqian, Wu, Wei, Tian, Xiaojing, Hou, Man, Dai, Ruitong, Li, Xingmin

Journal:

Journal of Proteomics

Year:

2017

Language:

english

File:

PDF, 1.68 MB

english, 2017

31

Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle

Yu, Qianqian, Tian, Xiaojing, Sun, Chengfeng, Shao, Lele, Li, Xingmin, Dai, Ruitong

Journal:

Year:

2019

Language:

english

File:

PDF, 1.11 MB

english, 2019

32

Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

Shao, Lele, Liu, Yi, Tian, Xiaojing, Wang, Huicong, Yu, Qianqian, Li, Xingmin, Dai, Ruitong

Journal:

Journal of Food Engineering

Year:

2020

File:

PDF, 1.49 MB

2020

33

Influence of washing and cold storage on lipid and protein oxidation in catfish ( Clarias lazera ) surimi

Li, Peng, Yang, Hua, Zhu, Yingchun, Wang, Yang, Bai, Dongqing, Dai, Ruitong, Ren, Xiaoqing, Yang, Hongshun, Ma, Lizhen

Journal:

Journal of Aquatic Food Product Technology

Year:

2016

Language:

english

File:

PDF, 1.33 MB

english, 2016

34

Inactivation and recovery of Staphylococcus aureus in milk, apple juice and broth treated with ohmic heating

Shao, Lele, Liu, Yi, Tian, Xiaojing, Yu, Qianqian, Wang, Huicong, Li, Xingmin, Dai, Ruitong

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 239 KB

2020

35

Inactivation of Microorganisms in Foods by Ohmic Heating: A Review

TIAN, XIAOJING, YU, QIANQIAN, WU, WEI, DAI, RUITONG

Journal:

Journal of Food Protection

Year:

2018

Language:

english

File:

PDF, 150 KB

english, 2018

36

Evaluation of structural changes and intracellular substances leakage of Escherichia coli O157:H7 induced by ohmic heating

Tian, Xiaojing, Shao, Lele, Yu, Qianqian, Liu, Yi, Li, Xingmin, Dai, Ruitong

Journal:

Journal of Applied Microbiology

Year:

2019

Language:

english

File:

PDF, 1.32 MB

english, 2019

37

Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep

Gao, Xiaoguang, Wang, Zhenyu, Miao, Jing, Xie, Li, Dai, Yan, Li, Xingmin, Chen, Yong, Luo, Hailing, Dai, Ruitong

Journal:

Year:

2014

Language:

english

File:

PDF, 451 KB

english, 2014

38

Antioxidant Properties of Du-zhong (Eucommia ulmoides Oliv.) Extracts and Their Effects on Color Stability and Lipid Oxidation of Raw Pork Patties

Xu, Zhongsheng, Tang, Mengtian, Li, Yuan, Liu, Fangfang, Li, Xingmin, Dai, Ruitong

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 861 KB

english, 2010

39

Eff ects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties

Liu, Fang, Xu, Qian, Dai, Ruitong, Ni, Yuanying

Journal:

Acta Scientiarum Polonorum Technologia Alimentaria

Year:

2015

Language:

english

File:

PDF, 281 KB

english, 2015

40

Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage

Yu, Qianqian, Wu, Wei, Tian, Xiaojing, Jia, Fei, Xu, Lei, Dai, Ruitong, Li, Xingmin

Journal:

Year:

2017

Language:

english

File:

PDF, 1.91 MB

english, 2017

41

Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS

Tian, Xiaojing, Yu, Qianqian, Wu, Wei, Li, Xingmin, Dai, Ruitong

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 632 KB

english, 2018

42

The Effect of High-Pressure Carbon Dioxide on the Skeletal Muscle Myoglobin

Yan, Wenjie, Xu, Baocai, Jia, Fei, Dai, Ruitong, Li, Xingmin

Journal:

Food and Bioprocess Technology

Year:

2016

Language:

english

File:

PDF, 1011 KB

english, 2016

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