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Authors: Yan Wang
Journal Article
Individual effects of l -arginine or l -lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil
International Journal of Food Science and Technology, Volume 56, Issue 12, December 2021, Pages 6742–6751, https://doi.org/10.1111/ijfs.15365
Published: 10 October 2021
Journal Article
Establishment of a method for the simultaneous detection of four foodborne pathogens using high-throughput suspension array xTAG technology
International Journal of Food Science and Technology, Volume 54, Issue 8, August 2019, Pages 2578–2585, https://doi.org/10.1111/ijfs.14169
Published: 29 March 2019
Journal Article
Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs
International Journal of Food Science and Technology, Volume 54, Issue 10, October 2019, Pages 2915–2926, https://doi.org/10.1111/ijfs.14159
Published: 29 March 2019
Journal Article
The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains
International Journal of Food Science and Technology, Volume 54, Issue 1, January 2019, Pages 102–110, https://doi.org/10.1111/ijfs.13910
Published: 09 August 2018
Journal Article
Accumulating mechanism of γ-aminobutyric acid in soybean (Glycine max L.) during germination
International Journal of Food Science and Technology, Volume 53, Issue 1, January 2018, Pages 106–111, https://doi.org/10.1111/ijfs.13563
Published: 09 September 2017
Journal Article
Acid-soluble and pepsin-soluble collagens from grass carp (Ctenopharyngodon idella) skin: a comparative study on physicochemical properties
International Journal of Food Science and Technology, Volume 50, Issue 1, January 2015, Pages 186–193, https://doi.org/10.1111/ijfs.12675
Published: 01 January 2015
