| 1 |
Isolation and characterization of Salmonella in pork samples collected from retail and wholesale markets in each season from 2016 to 2018 in Wuhan, China
Zhu Z, Huang Q, Hong X, Chen X, Lu Y, Chen Z, Wang C, Meng X, Xu Q, Li S
Journal of Applied Microbiology, 128(3), 875, 2020 |
| 2 |
N-self-doped porous carbon derived from animal-heart as an electrocatalyst for efficient reduction of oxygen
Yang BY, Gao JP, Xie MH, Zuo SS, Kang HY, Sun Y, Xu XY, Wang W, Gao CJ, Liu Y, Yan J
Journal of Colloid and Interface Science, 579, 832, 2020 |
| 3 |
Antibiotic-resistant Staphylococcus aureus strains of swine origin: molecular typing and susceptibility to oregano (Origanum vulgare L.) essential oil and maqui (Aristotelia chilensis (Molina) Stuntz) extract
Lofa A, Velasco V, Gerding M, Lopez MD, Vallejos D, Bonilla AM, Logue CM
Journal of Applied Microbiology, 127(4), 1048, 2019 |
| 4 |
Modeling of sodium nitrite and water transport in pork meat
Gomez J, Sanjuan N, Arnau J, Bon J, Clemente G
Journal of Food Engineering, 249, 48, 2019 |
| 5 |
Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration
Achata EM, Inguglia ES, Esquerre CA, Tiwari BK, ODonnell CP
Journal of Food Engineering, 246, 134, 2019 |
| 6 |
Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor
Ma J, Sun DW, Pu HB, Wei QY, Wang XM
Journal of Food Engineering, 240, 207, 2019 |
| 7 |
Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage
Xie Y, Zhang M, Gao X, Shao Y, Liu H, Jin J, Yang W, Zhang H
Journal of Applied Microbiology, 125(4), 1108, 2018 |
| 8 |
Real-time inspection of pork quality attributes using dual-band spectroscopy
Wang WX, Peng YK, Sun HW, Zheng XC, Wei WS
Journal of Food Engineering, 237, 103, 2018 |
| 9 |
Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end
Huang H, Liu L, Ngadi MO
Journal of Food Engineering, 193, 29, 2017 |
| 10 |
Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions. by hyperspectral imaging
Ma J, Sun DW, Pu HB
Journal of Food Engineering, 196, 65, 2017 |
