author-photo

Lizhen Ma

Tianjin Agricultural University

12

Papers

150

Citations

Citation Trend

Filter By

Papers (9) Sort By

Journal Conference Others

Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

2020 Food Science and Nutrition
Show All
- Source
- Cite
- Save
Citations (1)
Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

2016 Journal of Aquatic Food Product Technology
Show All
- Source
- Cite
- Save
Citations (19)
Super-chilling (−0.7 °C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

2016 Food Chemistry
Show All
- Source
- Cite
- Save
Citations (35)
Relationship between N-nitrosodiethylamine formation and protein oxidation in pork protein extracts

2014 European Food Research and Technology
Show All
- Source
- Cite
- Save
Citations (12)
Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution

2013 Meat Science
Show All
- Source
- Cite
- Save
Citations (19)
Optimization of Enzymatic Hydrolysis of Channel Catfish Bones for Preparing Antimicrobial Agents

2012 Journal of Aquatic Food Product Technology
Show All
- Source
- Cite
- Save
Citations (11)
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

2011 Meat Science
- Lizhen Ma
- Youling L. Xiong
Show All
- Source
- Cite
- Save
Citations (12)
EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH‐FREE EMULSION‐TYPE SAUSAGE

2010 Journal of Muscle Foods
Show All
- Source
- Cite
- Save
Citations (19)
The Judgment of Beef Marble Texture Based on the MATLAB Image Processing Technology

2010 CCTA | International Conference on Computer and Computing Technologies in Agriculture
Show All
- Source
- Cite
- Save
Citations (2)