Hou C - Search Results

1

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage.

Hussain Z, Li X, Ijaz M, Xiao X, Hou C, Zheng X, Ren C, Zhang D. Hussain Z, et al. Among authors: hou c. Food Sci Anim Resour. 2020 Apr;40(3):311-322. doi: 10.5851/kosfa.2019.e79. Epub 2020 Apr 30. Food Sci Anim Resour. 2020. PMID: 32426712 Free PMC article.

2

Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder.

Hou C, Wang W, Song X, Wu L, Zhang D. Hou C, et al. Foods. 2019 Apr 25;8(4):140. doi: 10.3390/foods8040140. Foods. 2019. PMID: 31027229 Free PMC article.

3

Arginine improves the color stability of hemoglobin powder during freeze-drying and storage.

Hou C, Song X, Li Z, Wang W, Shen Q, Zhang D. Hou C, et al. Food Sci Nutr. 2019 Mar 31;7(5):1677-1684. doi: 10.1002/fsn3.1004. eCollection 2019 May. Food Sci Nutr. 2019. PMID: 31139380 Free PMC article.

4

Effects of protein phosphorylation on glycolysis through the regulation of enzyme activity in ovine muscle.

Chen L, Bai Y, Everaert N, Li X, Tian G, Hou C, Zhang D. Chen L, et al. Among authors: hou c. Food Chem. 2019 Sep 30;293:537-544. doi: 10.1016/j.foodchem.2019.05.011. Epub 2019 May 2. Food Chem. 2019. PMID: 31151645

5

Effects of temperature on protein phosphorylation in postmortem muscle.

Ren C, Hou C, Li Z, Li X, Bai Y, Zhang D. Ren C, et al. Among authors: hou c. J Sci Food Agric. 2020 Jan 30;100(2):551-559. doi: 10.1002/jsfa.10045. Epub 2019 Nov 14. J Sci Food Agric. 2020. PMID: 31587285

6

Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins.

Hou C, Wu L, Wang Z, Saguer E, Zhang D. Hou C, et al. Antioxidants (Basel). 2019 Nov 27;8(12):592. doi: 10.3390/antiox8120592. Antioxidants (Basel). 2019. PMID: 31783604 Free PMC article.

7

Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro.

Bai Y, Li X, Zhang D, Chen L, Hou C, Zheng X, Ren C. Bai Y, et al. Among authors: hou c. Food Chem. 2020 May 30;313:126162. doi: 10.1016/j.foodchem.2020.126162. Epub 2020 Jan 7. Food Chem. 2020. PMID: 31951884

8

Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem.

Bai Y, Li X, Zhang D, Chen L, Hou C, Zheng X, Ren C, Ijaz M. Bai Y, et al. Among authors: hou c. Meat Sci. 2020 Jun;164:108096. doi: 10.1016/j.meatsci.2020.108096. Epub 2020 Feb 26. Meat Sci. 2020. PMID: 32145602

9

Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb.

Xiao X, Hou C, Zhang D, Li X, Ren C, Ijaz M, Hussain Z, Liu D. Xiao X, et al. Among authors: hou c. Meat Sci. 2020 Nov;169:108220. doi: 10.1016/j.meatsci.2020.108220. Epub 2020 Jun 11. Meat Sci. 2020. PMID: 32590278

10

Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C.

Hussain Z, Li X, Zhang D, Hou C, Ijaz M, Bai Y, Xiao X, Zheng X. Hussain Z, et al. Among authors: hou c. Meat Sci. 2021 Jan;171:108269. doi: 10.1016/j.meatsci.2020.108269. Epub 2020 Aug 1. Meat Sci. 2021. PMID: 32768894

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