Zongshuai Zhu
Nanjing Agricultural University(CN)Henan Institute of Science and Technology(CN)
Publications by Year
Research Areas
Meat and Animal Product Quality, Biochemical effects in animals, Advanced Glycation End Products research, Phytochemicals and Antioxidant Activities, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties(2021)131 cited
- → Food protein aggregation and its application(2022)124 cited
- → A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products(2020)84 cited
- → Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS(2021)74 cited
- → Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies(2021)71 cited
- → Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings(2020)67 cited
- → Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis(2021)67 cited
- → Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities(2021)65 cited
- → Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients(2022)55 cited
- → Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins(2021)54 cited