Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry by Linlin He, Rui Chen, Fei Lan, Hui Yang, Ruichang Gao, Wengang Jin

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Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium rosenbergii Meat during Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying by Xiaoning CHENG, Zhuo ZHANG, Ya ZHAO, Qilong SHI, Ruichang GAO, Xiangdong JU

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Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics by Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, Ruichang Gao

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Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms by Kaiqi Cheng, Ruonan Dong, Fei Pan, Wen Su, Lingjie Xi, Meng Zhang, Jingzhang Geng, Ruichang Gao, Ruichang Gao, Wengang Jin, A. M. Abd El-Aty, A. M. Abd El-Aty

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Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential by Ruichang Gao, Yang Shen, Wanghui Shu, Fan Bai, Wengang Jin, Jinlin Wang, Li Yuan

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