College of Agricultural Sciences

Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.

T. M. Hazzard, Christenson, L. K., and Stouffer, R. L., “Changes in expression of vascular endothelial growth factor and angiopoietin-1 and -2 in the macaque corpus luteum during the menstrual cycle.”, Mol Hum Reprod, vol. 6, no. 11, pp. 993-8, 2000.

M. R. Smith, Penner, M. H., Bennett, S. E., and Bakalinsky, A. T., “Quantitative colorimetric assay for total protein applied to the red wine Pinot noir.”, J Agric Food Chem, vol. 59, no. 13, pp. 6871-6, 2011.