Effects of Sichuan pepper (Zanthoxylum bungeanum) and cumin (Cuminum cyminum L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk by Solomon Gebereyowhans, Shuwen Zhang, Xiaoyang Pang, Kidane Workelul, Jing Lu, Jiaping Lv

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Development of Multiplex qPCR Method for Accurate Detection of Enzyme-Producing Psychrotrophic Bacteria by Kidane Yalew, Shuwen Zhang, Solomon Gebreyowhans, Ning Xie, Yunna Wang, Jiaping Lv, Xu Li, Xiaoyang Pang

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Utilization of Native CRISPR-Cas9 System for Expression of Glucagon-like Peptide-1 in <i>Lacticaseibacillus paracasei</i> by Mumin Zheng, Shuwen Zhang, Yunna Wang, Ning Xie, Xiaodan Wang, Jiaping Lv, Xiaoyang Pang, Xu Li

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Impact of high-pressure treatments on physicochemical and structural changes of reconstituted micellar casein concentrates from bovine and caprine milk: A comparative study by Khaled S. Nassar, Hala M. Bayomy, Eman S. Alamri, Nawal A. Ozaybi, Sameh A. Korma, Jiaping Lv, Eman S. Ragab

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Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality by Kidane Yalew, Xiaoyang Pang, Shixin Huang, Shuwen Zhang, Xianchao Yang, Ning Xie, Yunna Wang, Jiaping Lv, Xu Li

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