Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup by Meijiao GUI, Zihui LI, Mengli HAN, Zhenhao SONG, Wenzheng SHI, Guanhong XU, Yinghong QU

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Comparative study of volatile and non-volatile flavor substances in squid from multiple origins by Mengli Han, Xin Jiang, Meijiao Gui, Qianqian Liang, Yuan Gu, Xin Song, Wenzheng Shi

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Epidemiological and molecular characteristics of extraintestinal pathogenic escherichia coli isolated from diseased cattle and sheep in Xinjiang, China from 2015 to 2019 by Xiaoxiao Gu, Qin Wu, Yingjin Chai, Xin Huang, Xia Zhou, Mengli Han, Tongzhong Wu, Xingxing Zhang, Fagang Zhong

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Estimation of Genetic Parameters for Body Weight and Its Stability in Huaxi Cows from Xinjiang Region by Ye Feng, Wenjuan Zhao, Xubin Lu, Xue Gao, Qian Zhang, Bin Zhang, Bao Wang, Fagang Zhong, Mengli Han, Zhi Chen

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Research Advancements in Food Satiety and Its Testing Methods by YAO Mengli, HAN Xiaofeng, WANG Ruoyong, HAN Xiaowei, HAN Zhong, ZENG Xin’an, HUANG Jingmei, LIU Yifeng, YUAN Peng, LIU Jia, DUAN Shenglin

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