A5018386383- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Identification and Quantification in Food
- Probiotics and Fermented Foods
- Animal Nutrition and Physiology
- Muscle metabolism and nutrition
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Spectroscopy Techniques in Biomedical and Chemical Research
- Nanocomposite Films for Food Packaging
- Metabolomics and Mass Spectrometry Studies
- Advanced Nanomaterials in Catalysis
- Biochemical Analysis and Sensing Techniques
- Water Quality Monitoring and Analysis
- Gut microbiota and health
- Electrochemical sensors and biosensors
- Biochemical effects in animals
- Food Quality and Safety Studies
- Pharmacological Effects and Assays
- Pharmacological Effects of Natural Compounds
- Nanocluster Synthesis and Applications
- Collagen: Extraction and Characterization
- Tea Polyphenols and Effects
Chinese Academy of Agricultural Sciences
2013-2025
Ministry of Agriculture and Rural Affairs
2019-2025
Institute of Food Science and Technology
2018-2025
Institute of Agro-Products Processing Science and Technology
2020-2025
Southwest Petroleum University
2023
Shihezi University
2020-2021
China Agricultural University
2017-2018
Institute of Quality Standards and Testing Technology for Agro Products
2013-2014
Zhejiang Academy of Medical Sciences
2008
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria in Xinjiang. To investigate the core and their contributions to fermentation, four representative bacteria, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14 rhamnosus B10 were isolated from subsequently used ferment cheeses, which named StC, LhC, WcC LrC, respectively. The changes proteins, amino acids, organic texture, volatile compounds physical chemical indicators of cheeses...
This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), −1.5°C (supercooling), −4°C (superchilling) −9°C (sub-freezing). The total viable counts (TVC), volatile base nitrogen (TVB-N), diversity metabolic pathways were investigated. results indicated that shelf life superchilling sub-freezing over 70 d, which significantly longer than chilling supercooling...
The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, in terms predicting the protein, fat, and moisture contents lamb meat. With visible/near-infrared at 400-1050 nm 900-1700 nm, respectively, calibration models using partial least squares regression (PLSR) or multiple linear (MLR) between spectra quality parameters were established compared. MLR prediction all three based on wavelengths selected by stepwise achieved best results spectral region...
It is important to develop rapid, accurate, and portable technologies for detecting the freshness of chilled meat meet current demands industry. This report introduces indicators monitoring changes meat, systematically analyzes status existing detection which focus on feasibility using nanozyme sensing detection. Furthermore, it examines limitations foresees future development trends utilizing systems in evaluating freshness. Harmful chemicals are produced by food spoilage degradation,...
Abstract Small white apricot is well known as a famous fresh fruit and even folk medicine in Xinjiang. To investigate nutritive value, antioxidant activity, flavor of small apricot, sugars, organic acids, total flavonoids, phenolic compounds, activities, volatile compounds five cultivars were examined by high‐performance liquid chromatography (HPLC) headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). The results showed that sucrose (32.94%...
The freshness and microbial community composition of lamb carcasses were evaluated under three chilling rates treatments: conventional (chilling rate was 1.76 °C/h), very fast chilling-I (VFC-I, 12.52 chilling-II (VFC-II, 14.52 °C/h). results showed that the indicator including total viable counts (TVC), volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS) values VFC-II treatment lower than VFC-I treatments, bacterial species richness treatments increased with...