Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Bassey AP"'
Autor:
Bako HK; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China; Department Of Food Science and Technology Bayero University Kano, Nigeria., Ibeogu HI; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China., Bassey AP; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China., Yar MS; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China., Zhou T; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China., Li C; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China. Electronic address: chunbao.li@njau.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Feb; Vol. 258 (Pt 2), pp. 128966. Date of Electronic Publication: 2023 Dec 24.
Autor:
Chen J; Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China., Zhang X; Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen, Germany., Bassey AP; Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China., Xu X; Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China., Gao F; Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, China., Guo K; Institute of Orthopedics, Department of Orthopedics, The Affiliated Hospital of Xuzhou Medical University, Xuzhou, Jiangsu, China., Zhou G; Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (11), pp. 3583-3603. Date of Electronic Publication: 2022 Oct 14.
Autor:
Ennab W; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Ye N; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Wu H; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Ullah S; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Hadi T; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Bassey AP; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Mustafa S; Faculty of Veterinary Animal Sciences, Ziauddin University (ZUFVAS), Karachi 75600, Pakistan., Jiang J; Shanghai Endangered Species Conservation and Research Centre, Shanghai Zoo, Shanghai 200335, China., Wei Q; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Shi F; National Experimental Teaching Demonstration Center of Animal Science, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Publikováno v:
Animals : an open access journal from MDPI [Animals (Basel)] 2023 Apr 07; Vol. 13 (8). Date of Electronic Publication: 2023 Apr 07.
Autor:
Mao X; Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Bassey AP; Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Sun D; Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Yang K; Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Shan K; Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: shankai@njau.edu.cn., Li C; Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: chunbao.li@njau.edu.cn.
Publikováno v:
Journal of proteomics [J Proteomics] 2023 Mar 30; Vol. 276, pp. 104840. Date of Electronic Publication: 2023 Feb 08.
Autor:
Li C; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn., Bassey AP; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn., Zhou G; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn.
Publikováno v:
Annual review of food science and technology [Annu Rev Food Sci Technol] 2023 Mar 27; Vol. 14, pp. 85-111.
Autor:
Liu P; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Song W; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Bassey AP; College of Food Science and Technology, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China., Tang C; College of Food Science and Technology, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China., Li H; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Ding S; College of Food Science and Technology, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China., Zhou G; College of Food Science and Technology, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2023 Mar 08; Vol. 71 (9), pp. 4113-4122. Date of Electronic Publication: 2023 Feb 24.
Autor:
Chen Y; National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Bassey AP; National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Bai Y; National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Teng S; National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Zhou G; National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Ye K; National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 May 10; Vol. 11 (10). Date of Electronic Publication: 2022 May 10.
Autor:
Wei Z; Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China., Dai C; Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, China., Bassey AP; Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China., Tang C; Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China., Han Y; Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China., Wang C; Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China.; Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, 2100 Copenhagen, Denmark., Zhou G; Key Laboratory of Meat Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Apr 15; Vol. 11 (8). Date of Electronic Publication: 2022 Apr 15.
Autor:
Zhu Z; Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China., Yang J; Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D, Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, PR China; Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China., Zhou X; Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D, Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, PR China., Khan IA; Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China., Bassey AP; Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China., Huang M; Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China; Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D, Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, PR China. Electronic address: mhuang@njau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2021 Aug 15; Vol. 353, pp. 129487. Date of Electronic Publication: 2021 Mar 05.
Autor:
Bassey AP; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China., Chen Y; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China., Zhu Z; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China., Odeyemi OA; Food Safety and Quality Unit, Centre for Research, Training, and Development, Higis International Foundation, Nigeria. Electronic address: oluodeyemi@gmail.com., Frimpong EB; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China., Ye K; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China., Li C; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China. Electronic address: chunbao.li@njau.edu.cn., Zhou G; National Center of Meat Quality and Safety Control, Synergistic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China. Electronic address: ghzhou@njau.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jul; Vol. 145, pp. 110412. Date of Electronic Publication: 2021 May 12.