Chinese Emergency Event Recognition Using Conv-RDBiGRU Model

by Yin, Haoran, Cao, Jinxuan, Cao, Luzhe, Wang, Guodong
Published in Comput Intell Neurosci (2020)

Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex

by Cheng, Mei, Zhang, Xin, Cao, Jinxuan, Zheng, Xiaojie, Zhang, Zhicheng
Published in J Food Sci Technol (2017)

Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella

by Sun, Yangying, Cai, Xiaojun, Cao, Jinxuan, Wu, Zhen, Pan, Daodong
Published in Front Microbiol (2018)

Quantitative PCR Analysis of Gut Disease-Discriminatory Phyla for Determining Shrimp Disease Incidence

by Yu, Weina, Cao, Jinxuan, Dai, Wenfang, Qiu, Qiongfen, Xiong, Jinbo
Published in Appl Environ Microbiol (2018)

Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks

by He, Jun, He, Yuxin, Pan, Daodong, Cao, Jinxuan, Sun, Yangying, Zeng, Xiaoqun
Published in Front Microbiol (2019)

The modification of gelatin films: Based on various cross‐linking mechanism of glutaraldehyde at acidic and alkaline conditions

by Lin, Junjie, Pan, Daodong, Sun, Yangying, Ou, Changrong, Wang, Ying, Cao, Jinxuan
Published in Food Sci Nutr (2019)

Highly Sensitive Electrochemical Determination of Alfatoxin B1 Using Quantum Dots-Assembled Amplification Labels

by Zeng, Xiaoqun, Gao, Huiju, Pan, Daodong, Sun, Yangying, Cao, Jinxuan, Wu, Zhen, Pan, Zhenyu
Published in Sensors (Basel) (2015)

Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin

by Sun, Chong, Zou, Ye, Wang, Daoying, Geng, Zhiming, Xu, Weimin, Liu, Fang, Cao, Jinxuan
Published in Sensors (Basel) (2018)

The application of (1)H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

by Yang, Yi, Wang, Ying, Pan, Daodong, Zhang, Yuyu, He, Jun, Xia, Qiang, Cao, Jinxuan
Published in Food Sci Nutr (2020)

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

by Chang, Hong, Wang, Ying, Xia, Qiang, Pan, Daodong, He, Jun, Zhang, Haimeng, Cao, Jinxuan
Published in Poult Sci (2020)

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

by Xu, Le, Xia, Qiang, Cao, Jinxuan, He, Jun, Zhou, Changyu, Guo, Yuxing, Pan, Daodong
Published in Ultrason Sonochem (2020)

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

by Chang, Hong, Zhou, Changyu, He, Jun, Pan, Daodong, Wang, Ying, Zhang, Xin, Cao, Jinxuan
Published in Poult Sci (2020)

Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

by Yang, Yi, Pan, Daodong, Wang, Ying, He, Jun, Yue, Yi, Xia, Qiang, Zhou, Guanghong, Cao, Jinxuan
Published in Foods (2020)

Effects of microbial fermentation on the flavor of cured duck legs

by Cai, Zhendong, Ruan, Yifan, He, Jun, Dang, Yali, Cao, Jinxuan, Sun, Yangying, Pan, Daodong, Tian, Hongwei
Published in Poult Sci (2020)

A Simple and Reliable Single Tube Septuple PCR Assay for Simultaneous Identification of Seven Meat Species

by Cai, Zhendong, Zhou, Song, Liu, Qianqian, Ma, Hui, Yuan, Xinyi, Gao, Jiaqi, Cao, Jinxuan, Pan, Daodong
Published in Foods (2021)