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Author

Baide Mu

Observed names: Bai-de Mu, Mu, Baide
ORCID: 0009-0000-3788-5103
Observed ORCID: 0009-0000-3788-5103
OpenAlex ID: A5004310586
Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
2024 · Ying-dao Nan, Bai-de Mu, et al. · Food Chemistry · 56
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
2024 · Hongshu Li, Junxia Chen, et al. · Food Chemistry X · 27
Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham
2022 · Ming Ju, Chunxiang Piao, et al. · LWT · 21
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Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking
2024 · Zheng Yang, Wanying Li, et al. · Foods · 17
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Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways
2024 · Yujia Liu, Depeng Sun, et al. · Foods · 17
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Gut Microbial Composition, Oxidative Stress, and Immunity in Metabolic Disease: Toward Personalized Interventions
2026 · Xuangao Wu, Baide Mu, et al. · Antioxidants · 16
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Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
2025 · Tingting Gao, Xuanyi Liu, et al. · Journal of Agricultural and Food Chemistry · 16
Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
2024 · Ming Ju, Mingxun Cui, et al. · Food Chemistry · 15
Identification of antioxidant peptides in low-salt dry-cured ham skin using molecular docking and molecular dynamics simulation
2025 · Tingting Gao, Yingdao Nan, et al. · LWT · 12
Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process
2024 · Depeng Sun, Baide Mu, et al. · Foods · 11
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Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product
2024 · Cenyue Zhang, Juan Wang, et al. · Food Chemistry X · 9
A novel antioxidant peptide DD12 (DWPDARGIWHND) derived from dry cured ham alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-ARE pathway
2026 · Ying-dao Nan, Si-qi Chen, et al. · Food Research International · 7
Preparation, characterization, and antioxidant activity of bovine bone peptide-calcium chelate against oxidative stress-induced injury in Caco-2 cells
2025 · Aqing Jian, Baide Mu, et al. · Bioorganic Chemistry · 6
Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef
2024 · Yuxuan Wang, Anqi Peng, et al. · International Journal of Food Science & Technology · 6
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
2025 · Siqi Chen, Changxin Ge, et al. · LWT · 4
A Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies
2025 · Jinlong Tan, Baide Mu, et al. · Foods · 3
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Acer tegmeutosum Maxim extract alleviates acute alcohol-induced liver disease and regulates gut microbiota dysbiosis in mice
2025 · Jianan Wang, Aqing Jian, et al. · Archives of Biochemistry and Biophysics · 3
Effect of onion peel extract-lard composite coating on bacterial community structure, free fatty acids and volatile components of dry-cured hams
2025 · Ming Ju, Ruijun Huang, et al. · LWT · 2
Effects of the composition of food and medicine homologous ingredients complex supplementation on lipid metabolism and gut microbiota diversity in high-fat diet-induced obese mice
2024 · Jiajie Ma, Mingxun Cui, et al. · International Journal of Food Science & Technology · 2
Proteolytic lactic acid bacteria from multiple sources enhance proteolysis and flavor formation in a beef sarcoplasmic protein model system
2026 · Cenyue Zhang, Yantong Yang, et al. · LWT · 1
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Effects of Different Fattening Periods on Slaughtering Performance, Meat Quality, and Muscle Histochemical Characteristics of Yanbian Cattle
2026 · Depeng Sun, Yuankuo Sun, et al. · Animals · 1
Analysis of volatile components of Yanbian-style sauced beef and the effects of single auxiliary material on its characteristic volatile flavor
2026 · Depeng Sun, Yu Jiang, et al. · International Journal of Gastronomy and Food Science · 1
Integrated flavoromic and metabolomic analyses reveal age-related dynamics and the underlying metabolic basis of flavor compounds in Yanbian cattle
2026 · Hongliang Duan, Baide Mu, et al. · Food Chemistry
Untargeted metabolomics data of Yanbian cattle longissimus dorsi across four slaughter ages
2026 · Duan, Hongliang, Mu, Baide, et al. · Mendeley Data
Effects of supercooling, sub−freezing, and deep−freezing pre−cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene−based distribution
2026 · Yuqing Tang, Depeng Sun, et al. · Food Science of Animal Resources
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Works count: 40
Citation count: 253
H-index: 10
I10-index: 10
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