[1] |
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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[2] |
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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[3] |
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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[4] |
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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[5] |
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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[6] |
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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[7] |
Dan-Ni HAO shiyu yong-zhi ZHU.
Progress in Research on Ferroptosis During Postmortem Aging of Muscle and the Relationship to the Quality of Fresh Meat
[J]. FOOD SCIENCE, 0, (): 0-0.
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[8] |
佳灵 唐 腾.
Reactive carbonyl Species and their effects on the formation of food processing hazards
[J]. FOOD SCIENCE, 0, (): 0-0.
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[9] |
GAO Xu, LIU Yang, LUO Xin, ZHU Lixian, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, ZHANG Yimin, DONG Pengcheng.
Effect of Addition of Oregano Essential Oil and Calcium Chloride during Acid Adaptation on the Acid Tolerance Response and Concurrent Multiple Stress Resistance of Salmonella
[J]. FOOD SCIENCE, 2024, 45(20): 136-144.
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[10] |
WEI Zhibao, LUO Ruiming, GAO Shuang, YANG Dongsong, HU Yao, ZHANG Heyu, MA Jiarong.
Relationship between Oxidative Stress and Impairment of Mitochondrial Function in Tan Sheep Meat during Cooling Storage
[J]. FOOD SCIENCE, 2024, 45(19): 201-207.
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[11] |
hu-yao HUYAO Jia_Rong MA.
Relationship between oxidative stress and impairment of mitochondrial function in Tan sheep during cooling storage
[J]. FOOD SCIENCE, 0, (): 0-0.
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[12] |
Xinran GUO Yuan Tian Baohua Kong Huan ZHANG Qian CHEN.
Microorganisms Cross-protection Strategies and Mechanism in Fermented Foods: A Review
[J]. FOOD SCIENCE, 0, (): 0-0.
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[13] |
MA Jiarong, GAO Shuang, LIU Changling, LIANG Yanqun, HU Yao, LUO Ruiming.
Effect of Nitric Oxide (NO)-Mediated Mitochondrial Apoptosis on the Tenderness of Tan Sheep Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2024, 45(18): 1-9.
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[14] |
GUO Xinran, TIAN Yuan, KONG Baohua, ZHANG Huan, QIN Ligang, CHEN Qian.
Research Progress on Microorganism Cross-Protection Strategies and Underlying Mechanisms in Fermented Foods
[J]. FOOD SCIENCE, 2024, 45(18): 232-241.
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[15] |
SI Jianfang, GAO Shuang, ZHANG Jing, LI Yalei, LUO Ruiming.
Correlation Analysis of Mitochondrial Tu Translation Elongation Factor and Energy Metabolism in Qinchuan Cattle during Postmortem Aging
[J]. FOOD SCIENCE, 2024, 45(17): 1-8.
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