Qingfeng Ge - Publications

Affiliations: 
Chemistry Southern Illinois University, Carbondale, IL, United States 
Area:
modeling, CO2 activation, hydrogen storage
Website:
https://chem.siu.edu/faculty-staff/faculty/ge.php

11 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Fan X, Xing L, Ge P, Cong L, Hou Q, Ge Q, Liu R, Zhang W, Zhou G. Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca in meat. Food Chemistry. 307: 125645. PMID 31644983 DOI: 10.1016/j.foodchem.2019.125645  0.32
2019 Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H. Effect of typical starch on the rheological property and NMR characterization of myofibrillar protein gel. Journal of the Science of Food and Agriculture. PMID 31512250 DOI: 10.1002/jsfa.10033  0.32
2019 Liu R, Wang Y, Du N, Jiang D, Ge Q, Wu M, Yu H, Xu B. An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria. Food Chemistry. 297: 125035. PMID 31253330 DOI: 10.1016/j.foodchem.2019.125035  0.32
2019 Ge Q, Chen S, Liu R, Chen L, Yang B, Yu H, Wu M, Zhang W, Zhou G. Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage. Food Chemistry. 295: 361-367. PMID 31174770 DOI: 10.1016/j.foodchem.2019.05.154  0.32
2018 Wu M, Wang J, Xiong YL, Ge Q, Yu H. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches. International Journal of Biological Macromolecules. PMID 29969640 DOI: 10.1016/j.ijbiomac.2018.06.173  0.32
2018 Xing L, Ge Q, Jiang D, Gao X, Liu R, Cao S, Zhuang X, Zhou G, Zhang W. Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham. Biosensors & Bioelectronics. 105: 81-89. PMID 29412949 DOI: 10.1016/j.bios.2018.01.020  0.32
2017 Ge Q, Ge P, Jiang D, Du N, Chen J, Yuan L, Yu H, Xu X, Wu M, Zhang W, Zhou G. A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham. Biosensors & Bioelectronics. 99: 555-563. PMID 28825999 DOI: 10.1016/j.bios.2017.08.037  0.32
2017 Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y. Rheology and microstructure of myofibrillar protein-olive oil composite gels: Effect of different non-meat protein as emulsifier. Journal of the Science of Food and Agriculture. PMID 28677851 DOI: 10.1002/jsfa.8528  0.32
2017 Ge Q, Gu Y, Zhang W, Yin Y, Yu H, Wu M, Wang Z, Zhou G. Comparison of microbial communities from different Jinhua ham factories. Amb Express. 7: 37. PMID 28194743 DOI: 10.1186/s13568-017-0334-0  0.32
2015 Yu H, Yin Y, Xu L, Yan M, Fang W, Ge Q. Genome Sequence of Klebsiella pneumoniae YZUSK-4, a Bacterium Proposed as a Starter Culture for Fermented Meat Products. Genome Announcements. 3. PMID 26205853 DOI: 10.1128/genomeA.00774-15  0.32
2015 Yu H, Qin C, Zhang P, Ge Q, Wu M, Wu J, Wang M, Wang Z. Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage. Journal of Food Science and Technology. 52: 1032-9. PMID 25694715 DOI: 10.1007/s13197-013-1127-3  0.32
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