| [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] |
ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
[J]. FOOD SCIENCE, 2021, 42(5): 68-76.
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| [3] |
QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin.
Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle
[J]. FOOD SCIENCE, 2021, 42(18): 15-21.
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| [4] |
HU Chunlin, XIE Jing.
Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat
[J]. FOOD SCIENCE, 2021, 42(17): 275-281.
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| [5] |
ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie.
Effects of Ginseng Extracts on Eating Quality of Roast Chicken
[J]. FOOD SCIENCE, 2021, 42(15): 66-73.
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| [6] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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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] |
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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| [9] |
JIANG Yiren, LI Tao, LIU Youming, XIONG Shanbai.
Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
[J]. FOOD SCIENCE, 2020, 41(6): 1-7.
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| [10] |
ZHANG Xuan, XU Yu, XUE Hai, JIANG Guochuan, YAN Xiaohui, LIU Xuejun.
Antioxidant Activity of Vine Tea (Ampelopsis grossedentata) Extract on Lipid and Protein Oxidation in Vegetarian Meatballs during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(3): 212-217.
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| [11] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, LU Jiankang, HUANG Qun.
Effect of Oxidation on Molecular and Physicochemical Properties of Mutton Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(23): 8-14.
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| [12] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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| [13] |
LIU Haotian, YIN Xiaoyu, WANG Haitang, KONG Baohua, CHEN Qian.
Quality Improvement and Deterioration of Meat and Meat Products Based on the Protein Oxidation: A Review of Recent Research
[J]. FOOD SCIENCE, 2020, 41(21): 230-237.
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| [14] |
LEI Hongmei, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, YANG Xiaoyin, LIANG Rongrong, LIU Wenxuan, CAO Hui.
A Review of the Functions and Application of Natural Antioxidants in Meat and Meat Products
[J]. FOOD SCIENCE, 2020, 41(21): 267-277.
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| [15] |
WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian.
Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages
[J]. FOOD SCIENCE, 2020, 41(2): 29-36.
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