[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] |
LIU Wenxuan, LUO Xin, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, LIANG Rongrong, HAN Mingshan, CHENG Haijian.
Recent Progress in Research on the Effect of Lipid Oxidation on Meat Color
[J]. FOOD SCIENCE, 2020, 41(21): 238-247.
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[3] |
LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei.
Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification
[J]. FOOD SCIENCE, 2020, 41(19): 1-8.
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[4] |
MING Dandan, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, LUO Xin, LI Hang, MA Wenjian, ZHU Lixian.
Recent Progress in Studies of Factors Influencing Beef Color and Technologies for Controlling It
[J]. FOOD SCIENCE, 2020, 41(1): 284-291.
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[5] |
ZHANG Tonggang, LUO Ruiming, LI Yalei, MA Mengbin, ZHOU Yaling.
Structural Changes of Myoglobin during Beef Storage as Analyzed by Raman Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(7): 15-19.
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[6] |
ZHANG Mengmeng, LUO Xin, ZHANG Yimin, MAO Yanwei, YANG Xiaoyin, LEI Hongmei, HAN Mingshan, LIANG Rongrong.
A Review of Recent Research on the Effect and Underlying Mechanism of Calcium Salts on Meat Color
[J]. FOOD SCIENCE, 2019, 40(23): 327-333.
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[7] |
LIU Meng, YANG Zhen, SHI Zhijia, WANG Wei, QIAO Xiaoling, WANG Shouwei.
Effect of Ultrasound-Assisted Curing on Drying Rate and Physicochemical Characteristics of Beef Jerky
[J]. FOOD SCIENCE, 2019, 40(21): 121-126.
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[8] |
LIANG Rongrong, ZHANG Yimin, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, DONG Pengcheng, LUO Xin.
Color Problems in Cooked Beef and Influencing Factors: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 285-292.
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[9] |
ZHANG Tonggang, LUO Ruiming, LI Yalei, ZHOU Yaling.
Determination of Myoglobin in Chilled Beef Based on Raman Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(2): 210-214.
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[10] |
Jian-Zeng XIN.
The effect of Glyceraldehyde -3- phosphate on the colour stability of mutton and the reduction of metmyoglobin
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[11] |
XIN Jianzeng, LI Zheng, LI Xin, LI Guixia, REN Chi, ZHANG Dequan.
Effect of Glyceraldehyde-3-Phosphate on Color Stability and Metmyoglobin Reduction of Mutton
[J]. FOOD SCIENCE, 2018, 39(16): 112-117.
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[12] |
WU Shuang, LUO Xin, MAO Yanwei, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, ZHANG Yimin.
A Review of the Effect of Mitochondria on Meat Color and Color Stability
[J]. FOOD SCIENCE, 2018, 39(15): 247-253.
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[13] |
SHI Zhijia, ZHANG Ruimei, YANG Zhen, LIU Meng, GONG Hui, WANG Shouwei.
Kinetic Studies of Lipid and Myoglobin Oxidation in Bigeye Tuna Muscle under Monochromatic Light Conditions
[J]. FOOD SCIENCE, 2017, 38(11): 237-242.
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[14] |
LI Yadong, WU Mingcao, TANG Yu, JIN Bangquan, HUANG Heyong, LI Gang, FENG Yuying.
Spectral Assignment of Dynamic Structure Information of Porcine Myocardial Metmyoglobin (pMetMb)
[J]. FOOD SCIENCE, 2016, 37(9): 111-116.
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[15] |
GAO Na, ZHANG Yubin, HAN Ling, BAO Shanke, GUO Wenrui, YU Qunli.
Optimization of Extraction Process for Metmyoglobin Reductase from longissimus dorsi Muscle of Yak
[J]. FOOD SCIENCE, 2015, 36(3): 94-98.
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