| [1] |
ZHANG Xingya, YANG Bo, LI Yalei, LUO Ruiming, RUAN Zhentian, SA Miaomiao, ZHAO Junyi.
Proteomics Studies on Myoglobin Content and Its Transformation into Derivatives in Muscle of Qinchuan Cattle during Postmortem Storage
[J]. FOOD SCIENCE, 2021, 42(7): 226-231.
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| [2] |
YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang.
Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat
[J]. FOOD SCIENCE, 2021, 42(5): 46-54.
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| [3] |
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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| [4] |
WEI Guangqiang, SHI Yanan, WAN Changjiang, HUANG Aixiang.
Characterization of Peptides from Simulated Gastrointestinal Digestion of Ethnic Dairy Products in Yunnan, China
[J]. FOOD SCIENCE, 2021, 42(1): 208-214.
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| [5] |
WU Shuang, WANG Lei, YANG Xiaoyin, LUO Xin, LI Hang, ZHU Lixian, ZHANG Yimin.
Understanding the Formation Mechanism of Dark Cutting Beef Based on Sarcoplasmic Proteomics
[J]. FOOD SCIENCE, 2020, 41(5): 1-7.
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| [6] |
QIAN Jingya, ZHANG Mi, SUN Wenjing, DAI Chunhua, HUO Shuhao, MA Haile.
Advances in the Application of Proteomics in Non-thermal Sterilization of Foods
[J]. FOOD SCIENCE, 2020, 41(3): 288-294.
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| [7] |
MA Congcong, ZHANG Jiukai, LU Zheng, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
A Review of Methods for Freshness Detection of Aquatic Products
[J]. FOOD SCIENCE, 2020, 41(19): 334-342.
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| [8] |
WU Zhiliang, HUANG Ying, WANG Zejin.
Differential Proteomic Analysis of the Response of Straw Mushrooms (Volvariella volvacea) to Cold Stress
[J]. FOOD SCIENCE, 2020, 41(19): 212-220.
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| [9] |
HE Yuning, HUANG He, ZHONG Saiyi, LIU Hai, QIN Xiaoming.
Screening and Fermentation Characteristics of Acetic Acid Bacteria for Production of Jackfruit (Artocarpus heterophyllus Lam.) Vinegar
[J]. FOOD SCIENCE, 2020, 41(14): 183-189.
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| [10] |
ZHAO Xiaoce, JI Chen, LUO Ruiming, HU Qianqian, YOU Liqin, YUAN Yudong.
Effects of Changes in Bacterial Proteins to Metabolites in Fresh Tan Sheep Meat during Chilled Storage
[J]. FOOD SCIENCE, 2020, 41(1): 231-236.
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| [11] |
HU Lingping, ZHANG Hongwei, ZHANG Feng, LIN Chao, XUE Changhu, ZHANG Xiaomei.
Discrimination of Wild and Farmed Fenneropenaeus chinensis Using Proteomics and Chemometrics
[J]. FOOD SCIENCE, 2019, 40(8): 270-274.
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| [12] |
SHI Zihe, Josef VOGLMEIR, LIU Li.
Recent Progress in Techniques for Adulteration Identification of Meat and Meat Products
[J]. FOOD SCIENCE, 2019, 40(23): 319-326.
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| [13] |
ZHAO Xiaoce, HU Qianqian, LUO Ruiming, ZHANG Heyu.
Correlation between Changes in Microbial Proteome and Community Succession in Fresh Tan Sheep Meat during Chilled Storage
[J]. FOOD SCIENCE, 2019, 40(18): 116-120.
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| [14] |
FANG Fang, ZHANG Jiukai, MA Xueting, SU Min, CHEN Ying.
Identification of Heterologous Species in Donkey-Hide Gelatin Based on Specific Peptides
[J]. FOOD SCIENCE, 2019, 40(16): 267-273.
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| [15] |
LIANG Congying, ZHOU Pian, ZHANG Lin, CAI Kun, LIU Sixin, LI Congfa.
Isolation, Identification and Fermentation Characteristics of Acetic Acid Bacteria from Naturally Fermented Noni (Morinda citrifolia L.) Juice
[J]. FOOD SCIENCE, 2019, 40(12): 131-136.
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