Area of research
Animal Science and Zoology · Molecular Biology
Research interest
Research interests include Chemistry, Food science, DPPH, Lipid oxidation, Lysine, and Antimicrobial.
Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models
Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat
Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism
Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities
Lipolytic degradation, water and flavor properties of low sodium dry cured beef
Protein degradation, color and textural properties of low sodium dry cured beef