Publications by authors named "Ruiming Luo"

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Double-stranded endonuclease activity exploration through scanning substrate assay and its biosensing application.
Zhen Zhang, Guowen Li, Ruiming Luo, Tongbo Wu

Talanta· March 2026

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Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage.
Dongsong Yang, Lingping Zhang, Yulong Luo, Ruiming Luo, Yanru Hou

Meat Sci· January 2026

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Evaluation of quality characteristics and bacterial community succession of nanoparticle-filled oxidized hydroxypropyl starch/carrageenan-based composite films packaged chilled beef.
Yinjuan Cao, Zhaoyang Song, Qunli Yu, Ruiming Luo

Food Chem· December 2025

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Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms.
Julong Zhou, Junqin Wu, Yulong Luo, Lili Yao, Juanjuan Zhu, Ruiming Luo

Food Chem· December 2025

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Monitoring of protein oxidation, fat oxidation and flavor of Tan sheep during postmortem aging: formation and relationship.
Lingping Zhang, Shenghua Hei, Xueqin Mu, Heyu Zhang, Dongsong Yang, Ruiming Luo, Yulong Luo

Food Chem· December 2025

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Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review.
Xinyu Wang, Zeyao Yang, Wangang Zhang, Lujuan Xing, Ruiming Luo

Front Nutr· November 2024

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Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.
Lingping Zhang, Dongsong Yang, Ruiming Luo, Yulong Luo, Yanru Hou

Foods· October 2024

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Predictive Analysis of Linoleic Acid in Red Meat Employing Advanced Ensemble Models of Bayesian and CNN-Bi-LSTM Decision Layer Fusion Based Hyperspectral Imaging.
Xiuwei Yan, Sijia Liu, Songlei Wang, Jiarui Cui, Yongrui Wang, Ruiming Luo

Foods· January 2024

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The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage.
Yulong Luo, Yongzhao Bi, Rui Du, Hong Yuan, Yanru Hou, Ruiming Luo

Food Res Int· November 2023

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Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting.
Yongrui Wang, Heyu Zhang, KenKen Li, Ruiming Luo, Songlei Wang

Food Res Int· October 2023

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Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral Elements.
Yanru Hou, Xuerong Wang, Dongsong Yang, Yulong Luo, Yalei Li, Ruiming Luo

Foods· June 2023

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Combination of hyperspectral imaging and entropy weight method for the comprehensive assessment of antioxidant enzyme activity in Tan mutton.
Sijia Liu, Fujia Dong, Jie Hao, Lu Qiao, Jianhong Guo, Ruiming Luo

Spectrochim Acta A Mol Biomol Spectrosc· April 2023

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A new sensor for the rapid electrochemical detection of ractopamine in meats with high sensitivity.
Kenken Li, Jiarui Cui, Qi Yang, Songlei Wang, Ruiming Luo

Food Chem· March 2023

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Electrochemical detection of enrofloxacin in meat using bimetallic organic framework-derived NiCoO@NiO.
Zijun Niu, Songlei Wang, RuiMing Luo, Peiyuan Wei, Kenken Li

Anal Methods· March 2023

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Biological function, mediate cell death pathway and their potential regulated mechanisms for post-mortem muscle tenderization of PARP1: A review.
Rong Li, Ruiming Luo, Yulong Luo, Yanru Hou, Jinxia Wang

Front Nutr· December 2022

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Preliminary Investigation on the Relationship between Raman Spectra of Beef and Metmyoglobin and Metmyoglobin Reductase Activity.
Tonggang Zhang, Yalei Li, Ruiming Luo, Shuang Bo

Comput Math Methods Med· October 2022

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Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process.
Yong-Rui Wang, Song-Lei Wang, Rui-Ming Luo

Front Nutr· October 2022

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Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi.
Shuang Bai, Liqin You, Chen Ji, Tonggang Zhang, Yongrui Wang, Ruiming Luo

Food Res Int· September 2022

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Water distribution and key aroma compounds in the process of beef roasting.
Yong-Rui Wang, Rui-Ming Luo, Song-Lei Wang

Front Nutr· September 2022

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High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage.
Yong-Zhao Bi, Yu-Long Luo, Rui-Ming Luo, Chen Ji, Shuang Gao

Front Nutr· July 2022

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Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi.
Shuang Bai, Liqin You, Yongrui Wang, Ruiming Luo

Front Nutr· June 2022

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Proteomics and metabolomics combined study on endopathic changes of water-soluble precursors in Tan lamb during postmortem aging.
Chen Ji, Liqin You, Ruiming Luo

Food Sci Nutr· May 2022

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Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis.
Shuang Bai, Yongrui Wang, Ruiming Luo, Dan Ding, He Bai

Food Sci Nutr· January 2021

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A Low-Cost End-to-End sEMG-Based Gait Sub-Phase Recognition System.
Ruiming Luo, Shouqian Sun, Xianfu Zhang, Zhichuan Tang, Weide Wang

IEEE Trans Neural Syst Rehabil Eng· January 2020

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Preparation of 17β-estradiol-imprinted material by surface-initiated atom transfer radical polymerization and its application.
Yanru Gong, Yuling Niu, Xiaohan Gong, Meihua Ma, Xiaowei Ren, Ruiming Luo

J Sep Sci· April 2015

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