Kong B - Search Results

1

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.

Chen H, Diao J, Li Y, Chen Q, Kong B. Chen H, et al. Among authors: kong b. Meat Sci. 2016 Jan;111:60-6. doi: 10.1016/j.meatsci.2015.08.017. Epub 2015 Aug 29. Meat Sci. 2016. PMID: 26340742

2

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

3

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

4

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

5

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

6

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

7

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.

Li P, Kong B, Chen Q, Zheng D, Liu N. Li P, et al. Among authors: kong b. Meat Sci. 2013 Jan;93(1):67-72. doi: 10.1016/j.meatsci.2012.08.003. Epub 2012 Aug 8. Meat Sci. 2013. PMID: 22926033

8

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.

Huang L, Xiong YL, Kong B, Huang X, Li J. Huang L, et al. Among authors: kong b. Meat Sci. 2013 Oct;95(2):295-301. doi: 10.1016/j.meatsci.2013.04.034. Epub 2013 Apr 24. Meat Sci. 2013. PMID: 23747621

9

Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.

Huang L, Kong B, Zhao J, Liu Q, Diao X. Huang L, et al. Among authors: kong b. J Agric Food Chem. 2014 Jul 9;62(27):6390-9. doi: 10.1021/jf5008083. Epub 2014 Jun 30. J Agric Food Chem. 2014. PMID: 24950913

10

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

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