Changrong Ou
Ningbo University(CN)
Publications by Year
Research Areas
Meat and Animal Product Quality, Collagen: Extraction and Characterization, Protein Hydrolysis and Bioactive Peptides, Advanced Chemical Sensor Technologies, Proteins in Food Systems
Most-Cited Works
- → Effect of black pepper essential oil on the quality of fresh pork during storage(2016)124 cited
- → The modification of gelatin films: Based on various cross‐linking mechanism of glutaraldehyde at acidic and alkaline conditions(2019)107 cited
- → Volatile Compounds and Sensory Attributes of Wine from Cv. Merlot (Vitis vinifera L.) Grown under Differential Levels of Water Deficit with or without a Kaolin-Based, Foliar Reflectant Particle Film(2010)84 cited
- → Molecular species composition of glycolipids from Sprirulina platensis(2002)64 cited
- → Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry‐cured duck during processing(2017)63 cited
- → 1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams(2018)62 cited
- → Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges(2022)56 cited
- → The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing(2018)56 cited
- → Quantitative prediction of shrimp disease incidence via the profiles of gut eukaryotic microbiota(2018)53 cited
- → Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine(2017)52 cited