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Poultry Science
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May 5, 2022
Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver
Jin Huang, Fangyun Lu, Yujie Wu, et al.
Food Research International (Ottawa, Ont.)
|
April 11, 2022
Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
Jinyue Sun, Lihan Huang, Zhilan Sun, et al.
Journal of the Science of Food and Agriculture
|
March 27, 2025
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
Nan Li, Muhan Zhang, Pengpeng Li, et al.
Journal of the Science of Food and Agriculture
|
December 15, 2012
Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle
Chao Li, Daoying Wang, Han Dong, et al.
Food Chemistry
|
December 26, 2012
Apoptosis during postmortem conditioning and its relationship to duck meat quality
Muhan Zhang, Daoying Wang, Wei Huang, et al.
Food Chemistry
|
June 1, 2020
How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein
Haibo Shi, Xinxiao Zhang, Xiao Chen, et al.
Poultry Science
|
June 2, 2020
Development of indirect competitive ELISA for determination of dehydroabietic acid in duck skin and comparison with the HPLC method
Xinyuan Qiu, Jingjing Ma, Pengpeng Li, et al.
Sensors (Basel, Switzerland)
|
June 8, 2018
Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin
Chong Sun, Ye Zou, Daoying Wang, et al.
Rapid Communications in Mass Spectrometry : RCM
|
December 14, 2020
Novel sample treatment method for the determination of free (E)-4-hydroxy-2-nonenal in meat products by liquid chromatography/tandem mass spectrometry using 4-hydroxy-2-nonenal-d<sub>3</sub> as internal standard
Jingjing Ma, Zhiming Geng, Chong Sun, et al.
Ultrasonics Sonochemistry
|
August 24, 2019
Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism
Ye Zou, Haibo Shi, Pingping Xu, et al.
Page
of 14
Search research articles
Search
Showing results (51-60 of 137) with videos related to
Sort By:
Page
of 14
Poultry Science
|
May 5, 2022
Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver
Jin Huang, Fangyun Lu, Yujie Wu, et al.
Food Research International (Ottawa, Ont.)
|
April 11, 2022
Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
Jinyue Sun, Lihan Huang, Zhilan Sun, et al.
Journal of the Science of Food and Agriculture
|
March 27, 2025
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
Nan Li, Muhan Zhang, Pengpeng Li, et al.
Journal of the Science of Food and Agriculture
|
December 15, 2012
Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle
Chao Li, Daoying Wang, Han Dong, et al.
Food Chemistry
|
December 26, 2012
Apoptosis during postmortem conditioning and its relationship to duck meat quality
Muhan Zhang, Daoying Wang, Wei Huang, et al.
Food Chemistry
|
June 1, 2020
How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein
Haibo Shi, Xinxiao Zhang, Xiao Chen, et al.
Poultry Science
|
June 2, 2020
Development of indirect competitive ELISA for determination of dehydroabietic acid in duck skin and comparison with the HPLC method
Xinyuan Qiu, Jingjing Ma, Pengpeng Li, et al.
Sensors (Basel, Switzerland)
|
June 8, 2018
Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin
Chong Sun, Ye Zou, Daoying Wang, et al.
Rapid Communications in Mass Spectrometry : RCM
|
December 14, 2020
Novel sample treatment method for the determination of free (E)-4-hydroxy-2-nonenal in meat products by liquid chromatography/tandem mass spectrometry using 4-hydroxy-2-nonenal-d<sub>3</sub> as internal standard
Jingjing Ma, Zhiming Geng, Chong Sun, et al.
Ultrasonics Sonochemistry
|
August 24, 2019
Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism
Ye Zou, Haibo Shi, Pingping Xu, et al.
Page
of 14