| Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein T Gao, X Zhao, R Li, A Bassey, Y Bai, K Ye, S Deng, G Zhou Food Hydrocolloids 123, 107143, 2022 | 53 | 2022 |
| Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism J Chen, X Zhang, M Fu, X Chen, BA Pius, X Xu Ultrasonics sonochemistry 76, 105652, 2021 | 47 | 2021 |
| Food protein aggregation and its application Z Zhu, AP Bassey, Y Cao, Y Ma, M Huang, H Yang Food research international 160, 111725, 2022 | 46 | 2022 |
| A review of the top 100 most cited papers on food safety H Onyeaka, CK Anumudu, CA Okolo, A Anyogu, O Odeyemi, AP Bassey University Of Tasmania, 2022 | 44 | 2022 |
| Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis AP Bassey, Y Chen, Z Zhu, OA Odeyemi, EB Frimpong, K Ye, C Li, ... Food Research International 145, 110412, 2021 | 43 | 2021 |
| Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing J Chen, X Zhang, Y Chen, X Zhao, B Anthony, X Xu Ultrasonics sonochemistry 69, 105268, 2020 | 40 | 2020 |
| Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters J Chen, X Zhang, X Chen, AP Bassey, G Zhou, X Xu Food Chemistry 386, 132662, 2022 | 39 | 2022 |
| Is the global food supply chain during the COVID-19 pandemic resilient? A review paper YA Nasereldin, R Brenya, AP Bassey, IE Ibrahim, F Alnadari, MM Nasiru, ... Open Journal of Business and Management 9 (1), 184-195, 2020 | 34 | 2020 |
| Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients Z Zhu, AP Bassey, Y Cao, X Du, T Huang, Y Cheng, M Huang Food Chemistry 397, 133833, 2022 | 27 | 2022 |
| Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation Z Zhu, AP Bassey, IA Khan, M Huang, X Zhang LWT 147, 111550, 2021 | 27 | 2021 |
| The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products Z Zhu, Y Xu, T Huang, Y Yu, AP Bassey, M Huang Food Control 141, 109194, 2022 | 24 | 2022 |
| Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins AP Bassey, Y Chen, Z Zhu, OA Odeyemi, T Gao, OO Olusola, K Ye, C Li, ... Food Control 130, 108383, 2021 | 24 | 2021 |
| Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain AP Bassey, K Ye, C Li, G Zhou Trends in Food Science & Technology 113, 12-25, 2021 | 24 | 2021 |
| Development of Hybrid Film Based on Carboxymethyl Chitosan-Gum Arabic Incorporated Citric Acid and Polyphenols from Cinnamomum camphora Seeds for … F Alnadari, AP Bassey, M Abdin, MA Salama, MM Nasiru, Z Dai, Y Hu, ... Journal of Polymers and the Environment 30 (9), 3582-3597, 2022 | 19 | 2022 |
| Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration AP Bassey, EF Boateng, Z Zhu, T Zhou, MM Nasiru, Y Guo, H Dou, K Ye, ... Food Packaging and Shelf Life 34, 100953, 2022 | 18 | 2022 |
| Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine Z Zhu, J Yang, X Zhou, IA Khan, AP Bassey, M Huang Food Chemistry 353, 129487, 2021 | 18 | 2021 |
| A structural explanation for protein digestibility changes in different food matrices J Chen, Q Gao, X Zhang, AP Bassey, X Zeng, G Zhou, X Xu Food Hydrocolloids 136, 108281, 2023 | 15 | 2023 |
| The formation, germination, and cold plasma inactivation of bacterial spore Z Zhu, AP Bassey, T Huang, Y Zhang, IA Khan, M Huang Food Chemistry Advances 1, 100056, 2022 | 15 | 2022 |
| Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion XX Chen Jiahui, Xu Yujuan, Bassey Anthony Pius, Wang Peng LWT- Food Science and Technology 137, 110404, 2020 | 14* | 2020 |
| Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage AP Bassey, Y Chen, EF Boateng, Y Zhang, X Diao, MM Nasiru, C Tang, ... LWT 167, 113847, 2022 | 13 | 2022 |
