Zhu Y - Search Results

1

Dual-mode sensor based on the synergy of magnetic separation and functionalized probes for the ultrasensitive detection of Clostridium perfringens.

Wang W, Yuan W, Wang D, Mai X, Wang D, Zhu Y, Liu F, Sun Z. Wang W, et al. Among authors: zhu y. RSC Adv. 2022 Sep 9;12(39):25744-25752. doi: 10.1039/d2ra04344k. eCollection 2022 Sep 5. RSC Adv. 2022. PMID: 36199343 Free PMC article.

2

Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage.

Liu F, Wang D, Du L, Zhu Y, Xu W. Liu F, et al. Among authors: zhu y. J Food Sci. 2010 Jun;75(5):M317-21. doi: 10.1111/j.1750-3841.2010.01644.x. J Food Sci. 2010. PMID: 20629890

3

Apoptosis during postmortem conditioning and its relationship to duck meat quality.

Zhang M, Wang D, Huang W, Liu F, Zhu Y, Xu W, Cao J. Zhang M, et al. Among authors: zhu y. Food Chem. 2013 May 1;138(1):96-100. doi: 10.1016/j.foodchem.2012.10.142. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23265461

4

Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.

Liu F, Du L, Xu W, Wang D, Zhang M, Zhu Y, Xu W. Liu F, et al. Among authors: zhu y. J Food Prot. 2013 May;76(5):854-9. doi: 10.4315/0362-028X.JFP-12-487. J Food Prot. 2013. PMID: 23643128 Free article.

5

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.

Wang D, Dong H, Zhang M, Liu F, Bian H, Zhu Y, Xu W. Wang D, et al. Among authors: zhu y. Food Chem. 2013 Nov 15;141(2):675-9. doi: 10.1016/j.foodchem.2013.04.034. Epub 2013 Apr 19. Food Chem. 2013. PMID: 23790834

6

Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.

Wang D, Zhang M, Bian H, Xu W, Xu X, Zhu Y, Liu F, Geng Z, Zhou G. Wang D, et al. Among authors: zhu y. Food Chem. 2014 Feb 15;145:997-1001. doi: 10.1016/j.foodchem.2013.09.007. Epub 2013 Sep 11. Food Chem. 2014. PMID: 24128575

7

Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1.

Liu F, Xu W, Du L, Wang D, Zhu Y, Geng Z, Zhang M, Xu W. Liu F, et al. Among authors: zhu y. J Food Prot. 2014 Apr;77(4):592-8. doi: 10.4315/0362-028X.JFP-13-326. J Food Prot. 2014. PMID: 24680070 Free article.

8

The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.

Zhang M, Wang D, Geng Z, Bian H, Liu F, Zhu Y, Xu W. Zhang M, et al. Among authors: zhu y. Food Chem. 2014 Dec 15;165:337-41. doi: 10.1016/j.foodchem.2014.05.111. Epub 2014 Jun 2. Food Chem. 2014. PMID: 25038684

9

Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks.

Zhu Y, Zhang S, Geng Z, Wang D, Liu F, Zhang M, Bian H, Xu W. Zhu Y, et al. Poult Sci. 2014 Oct;93(10):2663-7. doi: 10.3382/ps.2014-04045. Epub 2014 Aug 7. Poult Sci. 2014. PMID: 25104764 Free article.

10

Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks.

Liu F, Du L, Wu H, Wang D, Zhu Y, Geng Z, Zhang M, Xu W. Liu F, et al. Among authors: zhu y. J Food Prot. 2014 Oct;77(10):1804-8. doi: 10.4315/0362-028X.JFP-14-141. J Food Prot. 2014. PMID: 25285502 Free article.

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