Shiling Lu

机构：Shihezi University, Xinjiang Production and Construction Corps, Ministry of Agriculture and Rural Affairs

发表论文 13 篇 · 总被引 89 次 · h-index 5

代表论文

• Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation (2023 · Food Research International · 被引 29)
• Isolation, purification, characterization, and analysis of the antioxidant activity of antioxidant peptides from walnut milk fermented with Lactobacillus paracasei SMN-LBK (2024 · Food Bioscience · 被引 17)
• Preparation and identification of novel antioxidant peptides from collagen hydrolysate of sheep hoof assisted by ultrasound (2024 · International Journal of Biological Macromolecules · 被引 14)
• Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin (2024 · Food Hydrocolloids · 被引 14)
• Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening (2024 · LWT · 被引 5)
• Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds (2025 · Food Chemistry · 被引 4)