Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat by Yanyang Wu, Yan Xu, Qingwu Shen, Tingxia Xu, Zhuoqi Dong, Aihua Lou

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Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage by Liusha Kuang, Enqi He, Lei Zhou, Aihua Lou, Yan Liu, Wei Quan, Qingwu Shen

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Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage by Ziyi Hu, Liusha Kuang, Lin Li, Enqi He, Lei Zhou, Aihua Lou, Yan Liu, Jie Luo, Wei Quan, Qingwu Shen

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Effect of exogenous free Nε-(carboxymethyl)lysine on diabetes-associated cognitive dysfunction: neuroinflammation, and metabolic disorders by Huang Zhang, Lan Mo, Xi Chen, Mei Li, Maiquan Li, Yang Xu, Maomao Zeng, Zhiyong He, Qingwu Shen, Jie Chen, Wei Quan

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Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies by Chuxin Liu, Enqi He, Peitao Fu, Leli He, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Qingwu Shen, Jie Luo, Wei Quan

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