[1] |
SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin.
Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking
[J]. FOOD SCIENCE, 2021, 42(8): 165-171.
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[2] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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[3] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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[4] |
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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[5] |
SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye.
Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 149-155.
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[6] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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[7] |
WANG Caixia, BAI Chan, XIONG Guangquan, WANG Juguang, LI Ning, ZU Xiaoyan, LI Hailan, LIAO Tao.
Effect of Eugenol Anesthesia on Waterless Live Transportation of Micropterus salmoides
[J]. FOOD SCIENCE, 2021, 42(5): 228-236.
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[8] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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[9] |
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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[10] |
GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui.
Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle
[J]. FOOD SCIENCE, 2021, 42(13): 87-93.
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[11] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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[12] |
WANG Xinyi, ZHANG Yimin, LIANG Rongrong, DONG Pengcheng, LUO Xin, MAO Yanwei.
Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6
[J]. FOOD SCIENCE, 2021, 42(11): 236-243.
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[13] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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[14] |
HU Feifei, QIAN Shuyi, LI Xia, JIANG Feng, HU Haimei, ZHANG Chunhui.
Effect of Low Voltage Electrostatic Field-Assisted Chilling Storage on Quality of Beef
[J]. FOOD SCIENCE, 2021, 42(1): 132-138.
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[15] |
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin.
Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
[J]. FOOD SCIENCE, 2020, 41(3): 260-265.
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