| [1] |
BAI Shuang, WANG Yongrui, LUO Ruiming.
Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton
[J]. FOOD SCIENCE, 2021, 42(14): 180-186.
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| [2] |
CHEN Zhenjin, ZHANG Huang, SHI Lei, YE Lei, CAI Kaixian, YAN Donglin, WEI Tao, XIE Naizhen, CHEN Xiaocong.
Rapid Detection of Murine-Derived Ingredients in Mutton Products Using Loop-Mediated Isothermal Amplification
[J]. FOOD SCIENCE, 2021, 42(12): 322-327.
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| [3] |
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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| [4] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun.
Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
[J]. FOOD SCIENCE, 2020, 41(8): 8-13.
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| [5] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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| [6] |
ZHANG Chengyun, HE Xingxing, PANG Guangchang, ZHANG Dequan, ZHANG Chunhui, GUAN Wenqiang.
Effects of Different Storage Temperatures on Lactic Acid Metabolism Flux in Postmortem Pork
[J]. FOOD SCIENCE, 2020, 41(3): 192-197.
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| [7] |
LIU Wenying, WANG Shouwei.
Recent Progress in Understanding the Effect of Mutton Production and Processing Technologies on the Quality of Meat and Meat Products
[J]. FOOD SCIENCE, 2020, 41(1): 304-311.
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| [8] |
Aerzuguli ABUDUWAILI, Yusufu SULAIMAN, Batuer ABULIKEMU.
Effect of Zingibain on the Quality Characteristics of Dry-Cured Mutton Ham
[J]. FOOD SCIENCE, 2019, 40(8): 15-21.
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| [9] |
CHEN Xue, LUO Xin, ZHU Lixian, DONG Pengcheng, HANG Mingshan, HAO Jiangang, ZHANG Yimin.
A Review of the Application of Superchilling on Beef and Mutton
[J]. FOOD SCIENCE, 2019, 40(7): 314-319.
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| [10] |
XI Jiapei, ZHAN Ping, TIAN Honglei, WANG Peng, WEI Zhisheng.
Quality Analysis and Evaluation of Commercial Roast Mutton Based on Fuzzy Comprehensive Sensory Evaluation and Value Engineering Evaluation
[J]. FOOD SCIENCE, 2019, 40(7): 60-67.
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| [11] |
WANG Yongqin, GUO Xin, MA Xuelian, YUAN Huchuan, ZHU Miaomiao, HUANG Liyuan, WANG Yuan, WANG Qingling.
Changes in Antioxidant Activity of Crude Peptides from Mutton Ham at Different Processing Stages
[J]. FOOD SCIENCE, 2019, 40(21): 65-71.
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| [12] |
WANG Yongqin, GUO Xin, HUANG Liyuan, WANG Yuan, WANG Bin, ZHANG Jie, ZHANG Yanli, WANG Qingling.
Analysis of Volatile Compounds of Mutton Ham with Different Storage Times Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(2): 215-221.
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| [13] |
BAI Jing, LI Jiapeng, ZOU Hao, TIAN Hanyou, LIU Fei, WANG Hui, LI Wencai, ZHANG Zhenqi, WANG Shouwei.
Quantitative Detection of Pork in Adulterated Mutton Rolls Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(2): 287-292.
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| [14] |
GAO Yongfang, GONG Yuxia, YANG Yayuan, HAN Ling, YU Qunli, ZHU Yueming, HAN Guangxing, BO Wenxi.
Effect of Adenosine Monophosphate-Activated Protein Kinase (AMPK) Activity on Glycolysis, Intramuscular Environment and Quality of Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2019, 40(17): 45-52.
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| [15] |
WANG Zhenggang, ZHAO Lihua, SU Lin, JIN Ye.
Correlation Analysis between Electrical Impedance and Quality of Mutton during Controlled Freezing-Point Storage
[J]. FOOD SCIENCE, 2019, 40(1): 249-255.
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