[1] |
HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye.
Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism
[J]. FOOD SCIENCE, 2021, 42(7): 83-89.
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[2] |
LI Wenbo, LUO Yulong, GUO Yueying, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye.
Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses
[J]. FOOD SCIENCE, 2021, 42(3): 48-55.
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[3] |
WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun.
Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress
[J]. FOOD SCIENCE, 2021, 42(2): 60-65.
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[4] |
HUANG Yuran, WANG Wei, ZHAO Wenhong, YANG Juan, LIU Qiaoyu, BAI Weidong.
Comparative Analysis of the Contribution of Different Umami Substances to the Umami Taste of Dry-cured Spanish Mackerel (Scomberomorus niphonius)
[J]. FOOD SCIENCE, 2021, 42(16): 138-144.
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[5] |
DOU Lu, LIU Chang, BA Jimuse, YANG Zhihao, SU Lin, ZHAO Lihua, TIAN Jianjun, GUO Yueying, JIN Ye.
Effects of Dietary Lactic Acid Bacteria on Growth, Meat Quality, Flavor Compounds and Antioxidant Capacity of Sunit Sheep
[J]. FOOD SCIENCE, 2021, 42(1): 25-32.
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[6] |
HOU Puxin, HOU Yanru, BAI Yanping, SU Lin, ZHAO Lihua, BAO Lege, JIN Ye.
Effect of Dietary Linseed Supplementation on Muscle Fiber Characteristics and Meat Quality of Sunit Sheep
[J]. FOOD SCIENCE, 2020, 41(11): 36-42.
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[7] |
YUAN Qian, WANG Bohui, SU Lin, YAO Duo, WANG Debao, ZHAO Lihua, JIN Ye.
Effects of Two Feeding Regimens on Fatty Acid Composition and Lipid Metabolism-Related Gene Expression in Sunit Sheep
[J]. FOOD SCIENCE, 2019, 40(9): 29-34.
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[8] |
LI Wenbo, LUO Yulong, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Feeding Patterns on Volatile Flavor Components and Fatty Acid Composition of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(24): 207-213.
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[9] |
YE Qingqing, LIU Panpan, WANG Fang, WANG Jieqiong, XU Yongquan, YIN Junfeng, ZENG Liang.
Differences in Taste Characteristics of Sugar-Free Green Tea Beverages from Different Producing Areas
[J]. FOOD SCIENCE, 2019, 40(19): 23-31.
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[10] |
LUO Yulong, LIU Chang, LI Wenbo, WANG Bohui, DOU Lu, DU Rui, YAO Duo, ZHAO Lihua, SU Lin, JIN Ye.
Effects of Two Feeding Patterns on Oxidation Stability of Sunit Sheep Meat
[J]. FOOD SCIENCE, 2019, 40(17): 30-35.
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[11] |
YANG Lei, WANG Bohui, LUO Yulong, WANG Yu, SU Lin, ZHAO Lihua, JIN Ye.
Effect of Different Feeding Methods on the Expression of Lipid Metabolism Genes in Different Adipose Tissues of Sunit Sheep
[J]. FOOD SCIENCE, 2018, 39(19): 13-18.
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[12] |
WANG Bohui, YANG Lei, LUO Yulong, WANG Yu, YUAN Qian, WANG Debao, JIN Ye.
Effect of Feeding Pattern on Intestinal Flora and Fatty Acid Metabolism in Sunit Sheep
[J]. FOOD SCIENCE, 2018, 39(17): 1-7.
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[13] |
HOU Yanru, MA Xiaobing, SU Lin, ZHAO Yajuan, LUO Yulong, ZHAO Lihua, JIN Ye.
Effect of Different Feeding Methods on AMP-Activated Protein Kinase Activity and Glycolysis of Postmortem Sunit Sheep
[J]. FOOD SCIENCE, 2018, 39(11): 15-20.
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[14] |
ZHAO Yajuan, YIN Liqing, SU Lin, LIU Shujun, LI Yun, WANG Xiaobin, JIN Ye.
Effect of Different Feeding Systems on Muscle Fiber Types of Longissimus dorsi from Sunit Sheep
[J]. FOOD SCIENCE, 2017, 38(19): 30-34.
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[15] |
YANG Bo, LIU Xiaoling, ZHAO Mouming,.
Variations in Umami Amino Acids of Defatted Silkworm Pupa Protein during Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2017, 38(18): 119-125.
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