[1] |
HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei.
Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(9): 241-247.
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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] |
JIA Yuanyuan, LI Xiang, ZHANG Zhenhua, ZHANG Shan, YANG Lulu, TANG Cunduo.
Enantioselective L-Phenylglycine Production from D,L-Mandelic Acid Using Engineered Escherichia coli Whole Cells
[J]. FOOD SCIENCE, 2021, 42(2): 83-89.
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[4] |
LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei.
Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(17): 201-209.
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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] |
ZHANG Miao, JIANG Yu, TANG Jing, JIN Peng, ZHENG Yonghua.
Effects of Cold Shock Combined with Glycine Betaine Treatment on Chilling Injury and Energy Metabolism of Zucchini
[J]. FOOD SCIENCE, 2020, 41(7): 184-190.
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[7] |
LIU Mengdie, LI Caiyun, LI Jie,, YAN Shoulei, WANG Qingzhang.
Effect of Air Discharge Treatment on Physiological Metabolism and Cell Membrane of Fusarium oxysporum
[J]. FOOD SCIENCE, 2020, 41(5): 66-72.
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[8] |
LAN Weiqing, ZHANG Nannan, CHEN Mengling, XIE Jing.
Effect of ε-Polylysine on Cell Structure and Energy Metabolism of Saprophytic staphylococcus
[J]. FOOD SCIENCE, 2020, 41(23): 56-62.
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[9] |
BAI Yanping, HOU Yanru, HOU Puxin, SUN Bing, ZHAO Lihua, BA Jimuse, JIN Ye, SU Lin.
Recent Progress in Deciphering the Regulatory Mechanism of Lactic Acid Bacteria on Mitochondrial Biogenesis in Skeletal Muscle
[J]. FOOD SCIENCE, 2020, 41(21): 259-266.
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[10] |
LÜ Yipin, TANG Xue, LI Bowen, GE Yueting, YANG Shaojun, ZHANG Kai, MA Shuhua.
Mechanism of Food-Borne Tyrosine Oxidation Product-Induced Myocardial Oxidative Damage and Energy Metabolism Disorder in Mice
[J]. FOOD SCIENCE, 2020, 41(21): 84-90.
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[11] |
FANG Rui, ZHU Zongshuai, GUO Xiuyun, PENG Zengqi, ZHANG Yawei.
Effect of L-Lysine on Phosphorylation of Myofibrillar Proteins from Chicken Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(20): 1-6.
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[12] |
HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian.
Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers
[J]. FOOD SCIENCE, 2020, 41(17): 17-22.
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[13] |
TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua, .
Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks
[J]. FOOD SCIENCE, 2020, 41(15): 79-87.
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[14] |
LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying.
Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(15): 256-261.
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[15] |
ZOU Bo, HE Guangjie, ZHAO Di, YAN Jing, ZHANG Ze, XU Xinglian, ZHOU Guanghong, LI Chunbao.
Proteomic Analysis of the Potential Mechanism for Improving Pork Quality by Preslaughter Mild Driving
[J]. FOOD SCIENCE, 2020, 41(13): 29-37.
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