[1] |
HU Yingying, LIU Yue, Cheng Huilin, Huang Dewei, Bayinbate Bayierta, ZHANG Lang, XU Baocai.
Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China
[J]. FOOD SCIENCE, 2025, 46(9): 216-224.
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[2] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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[3] |
JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai.
Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks
[J]. FOOD SCIENCE, 2025, 46(8): 267-273.
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[4] |
XU Yikun, ZHANG Wenyan, ZHANG Yimin, LIANG Rongrong, LUO Xin, HAO Jiangang, YANG Xiaoyin.
Research Progress on the Blooming Characteristics of Fresh Red Meat and Its Regulatory Mechanism
[J]. FOOD SCIENCE, 2025, 46(8): 336-345.
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[5] |
Ma Meng Jia_Rong MA Yan-Qun LIANG Rui-Ming LUO.
The Effects of Caspase-3 Inhibitor on Water Retention and Tenderness of Tan Sheep Meat During Aging Time
[J]. FOOD SCIENCE, 0, (): 0-0.
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[6] |
AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin.
Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness
[J]. FOOD SCIENCE, 2025, 46(5): 310-318.
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[7] |
LIANG Yanqun, SI Jianfang, MA Meng, GAO Shuang, LI Yalei, LUO Ruiming.
Correlation between Cellular Autophagy and Color Changes in Qinchuan Cattle Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2025, 46(3): 27-35.
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[8] |
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The impact of sesbania gum addition on the quality of Salami fermented sausage based on BP-ANN analysis
[J]. FOOD SCIENCE, 0, (): 0-0.
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[9] |
SI Jianfang, ZHANG Jing, GAO Shuang, MA Jiarong, CAO Songmin, LI Yalei, LUO Ruiming.
Effect of Mitochondrial Tu Translation Elongation Factor on Water-holding Capacity of Qinchuan Cattle Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2025, 46(1): 1-10.
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[10] |
jianfang gao shuangshuang Jia_Rong MA Song-Min CAO Lei YaLI Rui-Ming LUO.
Effect of mitochondrial translation extension factor TUFM on water retention of Qinchuan cattle during post-slaughter maturation during postmortem aging
[J]. FOOD SCIENCE, 0, (): 0-0.
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[11] |
xin HaoBai Jingjing Ma Yang jing Cheng Mei yan zheng GU Xuedong.
Research Progress in Deep Eutectic Solvent Extraction of Bioactive Substances from Animal-derived Processing By-products
[J]. FOOD SCIENCE, 0, (): 0-0.
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[12] |
BAI Haoxin, XU Weimin, MA Jingjing, GENG Zhiming, ZOU Ye, YANG Biao, YANG Jing, CHENG Mei, YAN Zheng, WANG Daoying, GU Xuedong.
Research Progress in Deep Eutectic Solvent Extraction of Bioactive Substances from Animal-derived Processing By-products
[J]. FOOD SCIENCE, 2024, 45(24): 328-338.
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[13] |
LI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong.
Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels
[J]. FOOD SCIENCE, 2024, 45(22): 189-198.
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[14] |
ZHANG Jing, ZHAO Wenxiu, SI Jianfang, CAO Songmin, LI Yalei, LUO Ruiming.
Mechanism of the Effect of Protein DJ-1 on Changes in the Meat Quality of Qinchuan Cattle during Postmortem Aging
[J]. FOOD SCIENCE, 2024, 45(22): 219-228.
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[15] |
Lei YaLI.
Mechanism of the effect of protein DJ-1 on meat quality changes during post-slaughter maturation of Qinchuan cattle
[J]. FOOD SCIENCE, 0, (): 0-0.
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