Kong B - Search Results

1

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

Chen Q, Liu Q, Sun Q, Kong B, Xiong Y. Chen Q, et al. Among authors: kong b. Meat Sci. 2015 Feb;100:110-7. doi: 10.1016/j.meatsci.2014.10.001. Meat Sci. 2015. PMID: 25460113

2

Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.

Kong B, Xiong YL. Kong B, et al. J Agric Food Chem. 2006 Aug 9;54(16):6059-68. doi: 10.1021/jf060632q. J Agric Food Chem. 2006. PMID: 16881717

3

Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork.

Kong B, Wang J, Xiong YL. Kong B, et al. J Food Prot. 2007 Mar;70(3):641-7. doi: 10.4315/0362-028x-70.3.641. J Food Prot. 2007. PMID: 17388053 Free article.

4

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C.

Zhang H, Kong B, Xiong YL, Sun X. Zhang H, et al. Among authors: kong b. Meat Sci. 2009 Apr;81(4):686-92. doi: 10.1016/j.meatsci.2008.11.011. Epub 2008 Nov 21. Meat Sci. 2009. PMID: 20416570

5

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles.

Xia X, Kong B, Liu Q, Liu J. Xia X, et al. Among authors: kong b. Meat Sci. 2009 Oct;83(2):239-45. doi: 10.1016/j.meatsci.2009.05.003. Epub 2009 May 10. Meat Sci. 2009. PMID: 20416749

6

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.

Xia X, Kong B, Xiong Y, Ren Y. Xia X, et al. Among authors: kong b. Meat Sci. 2010 Jul;85(3):481-6. doi: 10.1016/j.meatsci.2010.02.019. Epub 2010 Feb 20. Meat Sci. 2010. PMID: 20416818

7

Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action.

Kong B, Zhang H, Xiong YL. Kong B, et al. Meat Sci. 2010 Aug;85(4):772-8. doi: 10.1016/j.meatsci.2010.04.003. Epub 2010 Apr 10. Meat Sci. 2010. PMID: 20430533

8

Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats.

Liu Q, Kong B, Li G, Liu N, Xia X. Liu Q, et al. Among authors: kong b. Food Chem Toxicol. 2011 Jun;49(6):1316-21. doi: 10.1016/j.fct.2011.03.013. Epub 2011 Mar 22. Food Chem Toxicol. 2011. PMID: 21414373

9

Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation.

Zhang X, Kong B, Xiong YL. Zhang X, et al. Among authors: kong b. Meat Sci. 2007 Dec;77(4):593-8. doi: 10.1016/j.meatsci.2007.05.010. Epub 2007 May 18. Meat Sci. 2007. PMID: 22061946

10

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.

Jia N, Kong B, Liu Q, Diao X, Xia X. Jia N, et al. Among authors: kong b. Meat Sci. 2012 Aug;91(4):533-9. doi: 10.1016/j.meatsci.2012.03.010. Epub 2012 Mar 21. Meat Sci. 2012. PMID: 22483714

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