| [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] |
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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| [3] |
MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao.
Antioxidant Properties of Five Phycocyanins with Different Purities
[J]. FOOD SCIENCE, 2021, 42(5): 17-23.
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| [4] |
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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| [5] |
ZHAO Junyi, YANG Bo, LUO Ruiming, ZHANG Heyu, SU Chunxia, HU Qianqian, ZHAO Xiaoce.
Metatranscriptomic Analysis of Microbial Metabolic Process in Chilled Tan Sheep Meat in Different Chilled Storage Periods
[J]. FOOD SCIENCE, 2021, 42(10): 111-119.
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| [6] |
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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| [7] |
HOU Ran, ZHAO Wei, LU Shiling, HAN Ping, LIU Lu, AI Yanwen, DONG Juan.
Effect of Secondary Sterilization on Oxidation, Characteristics and Structure of Myofibrillar Protein in Sauced Sheep Tripe during Storage
[J]. FOOD SCIENCE, 2021, 42(1): 124-131.
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| [8] |
XIA Weirong, LI Ying, CHAI Zhi, CHEN Xiao’e, ZHOU Jianzhong, FENG Jin, FANG Xubo.
Encapsulation of ACE Inhibitory Peptide with Ferritin-Sodium Alginate Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(8): 77-82.
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| [9] |
YOU Liqin, LUO Ruiming, YUAN Yudong, LI Zixin.
Changes in Flavor Precursors during Postmortem Ageing of Tan Sheep Meat as Determined by Ultra-high Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(8): 171-176.
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| [10] |
YUAN Yudong, LI Zixin, LUO Ruiming, JU Ning, YOU Liqin.
Conversion of Lipid Metabolism Pathways during Storage of Tan Sheep Fat Evaluated by GC-MS and LC-MS
[J]. FOOD SCIENCE, 2020, 41(7): 171-176.
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| [11] |
MA Mengbin, LUO Ruiming, LI Yalei.
Discrimination of Different Geographical Origins of Tan Sheep Meat Based on Mineral Element Fingerprints
[J]. FOOD SCIENCE, 2020, 41(6): 316-321.
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| [12] |
SUN Jinlong, SHI Xixiong, HUANG Feng, HAN Ling, CHEN Cheng, YUE Jianwei.
Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(3): 24-29.
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| [13] |
WANG Haiyan, GE Wupeng, MA Xiaoyi, SONG Yuxuan, ZHAO Lili, ZHANG Yan, WANG Yuxin.
Analysis and Evaluation of Fatty Acid Composition of Sheep Milk
[J]. FOOD SCIENCE, 2020, 41(22): 260-264.
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| [14] |
HU Xiaotong, YE Yujie, SHI Guang, ZHAO Nanxi, GU Mingliu, YAN Yuning, ZHOU Jianing, AN Liping.
Extraction of Polysaccharides from Fruiting Bodies of Phellinus igniarius and Its Protective Effect on D-galactose Induced 3T3 Cell Injury
[J]. FOOD SCIENCE, 2020, 41(19): 204-211.
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| [15] |
WANG Xuerong, LUO Ruiming, LI Yalei, MA Mengbin.
Geographical Origin Identification of Tan Sheep Meat Based on Mineral Element Profiles of Meat and Environmental Samples
[J]. FOOD SCIENCE, 2020, 41(18): 303-310.
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