| [1] |
HEI Shenghua, MU Xueqin, ZHANG Lingping, HOU Yanru.
Research Progress on the Mechanisms Underlying the Impact of Mitochondrial Dysfunction on the Tenderization of Lamb Meat
[J]. FOOD SCIENCE, 2026, 47(7): 373-384.
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| [2] |
ZHANG Lingling, GAO Shuang, MA Mengyao, XIAO Yuying, YU Ting, JIANG Qijian, LI Yalei, LUO Ruiming.
Regulatory Role and Mechanism of the AMPK Signaling Pathway in Postmortem Lipid Metabolism and Its Impact on Meat Quality in Tan Sheep
[J]. FOOD SCIENCE, 2026, 47(5): 50-61.
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| [3] |
FU Shuangcheng, LIU Wangjing.
Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality
[J]. FOOD SCIENCE, 2026, 47(5): 342-350.
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| [4] |
SHI Tong, XIE Yu, ZHANG Hao, WANG Xin, LI Mengzhe, GAO Ruichang.
Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition
[J]. FOOD SCIENCE, 2025, 46(7): 51-60.
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| [5] |
AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin.
Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness
[J]. FOOD SCIENCE, 2025, 46(5): 310-318.
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| [6] |
MA Meng, MA Jiarong, GAO Shuang, LIANG Yanqun, LUO Ruiming.
Effect of Caspase-3 Inhibitor on Water Retention and Tenderness of Tan Sheep Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2025, 46(5): 96-105.
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| [7] |
DONG Yushan, DU Rui, SU Rina, YAO Lili, DU Xuerong, LI Chenlong, WU Junqin, HOU Yanru, LUO Yulong.
Research Progress on Metabolic Regulation of Lysosomes and Their Regulatory Mechanism on Meat Tenderness
[J]. FOOD SCIENCE, 2025, 46(3): 257-266.
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| [8] |
WANG Huizhen, LI Jiqiang, ZHU Lixian, MAO Yanwei, LIANG Rongrong, FENG Yuanshun, HAO Jiangang, ZHANG Xinjun, ZHANG Yimin.
Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage
[J]. FOOD SCIENCE, 2025, 46(18): 291-299.
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| [9] |
LI Tianle, WANG Chenlei, MAN Duhu, ZHAO Congying, JIN Liang, SU Lin, WU Haifeng, JIN Ye.
Effect of Dietary Selenium Addition on Antioxidant Capacity and Quality of Mutton
[J]. FOOD SCIENCE, 2025, 46(14): 72-80.
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| [10] |
WANG Jinxia, LIU Jijuan, LUO Ruiming, LI Rong, CHEN Xueyan, ZHANG Qian, HU Lijun.
Relationship between Glycolysis and Water-Holding Capacity of Tan Sheep Meat during Maturation
[J]. FOOD SCIENCE, 2024, 45(6): 1-7.
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| [11] |
SUN Nan, ZHU Xijin, XIN Keqi, HAN Ling, YU Qunli.
The Study on the Mechanism of NO-Mediated Hypoxia-Inducible Factor-1α Activation on Glycolysis and Tenderness of Postmortem Yak Meat
[J]. FOOD SCIENCE, 2024, 45(5): 1-9.
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| [12] |
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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| [13] |
HAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng.
Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat
[J]. FOOD SCIENCE, 2024, 45(21): 331-343.
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| [14] |
LIU Xuan, LI Yuchuan, SONG Yulin, LEI Zhendong, LI Yan, YU Zhi, NI Dejiang, CHEN Yuqiong.
Non-volatile Components and Filamentary Morphology of Fresh Leaves of Zigui Simian Tea
[J]. FOOD SCIENCE, 2024, 45(2): 268-273.
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| [15] |
DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong.
Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage
[J]. FOOD SCIENCE, 2024, 45(2): 17-23.
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