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International Journal of Bioprinting
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April 17, 2023
Application of 3D-printed tissue-engineered skin substitute using innovative biomaterial loaded with human adipose-derived stem cells in wound healing
Huijuan Fu, Dequan Zhang, Jinshi Zeng, et al.
Food Chemistry
|
June 22, 2026
Structural phase transition-aligned preheating reprograms lipid-derived flavor formation in cooked meat: A case of lamb
Le Xu, Minghui Gu, Yina Chen, et al.
Food Chemistry
|
August 7, 2025
Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation
Simin Fan, Wenxin Wang, Qingfeng Yang, et al.
Food Chemistry
|
September 27, 2017
Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability
Meng Li, Zheng Li, Xin Li, et al.
Food Chemistry
|
October 22, 2016
Effects of protein phosphorylation on color stability of ground meat
Meng Li, Xin Li, Jianzeng Xin, et al.
International Journal of Biological Macromolecules
|
December 7, 2024
Zein/chitosan Janus film incorporated with tannic acid and cinnamon essential oil co-loaded Pickering emulsion for sustained controlled release and pork preservation
Simin Fan, Qingfeng Yang, Chaoqiao Zhu, et al.
Food Chemistry: X
|
April 16, 2024
Research progress of chilled meat freshness detection based on nanozyme sensing systems
Guangchun Song, Cheng Li, Marie-Laure Fauconnier, et al.
Food Chemistry
|
February 7, 2025
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Simiona Grasso, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose
Xiangxiang Sun, Yumei Yu, Ahmed S M Saleh, et al.
Food Science of Animal Resources
|
September 22, 2022
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Yingxin Zhao, Li Chen, Heather L Bruce, et al.
Page
of 24
Search research articles
Search
Showing results (201-210 of 233) with videos related to
Sort By:
Page
of 24
International Journal of Bioprinting
|
April 17, 2023
Application of 3D-printed tissue-engineered skin substitute using innovative biomaterial loaded with human adipose-derived stem cells in wound healing
Huijuan Fu, Dequan Zhang, Jinshi Zeng, et al.
Food Chemistry
|
June 22, 2026
Structural phase transition-aligned preheating reprograms lipid-derived flavor formation in cooked meat: A case of lamb
Le Xu, Minghui Gu, Yina Chen, et al.
Food Chemistry
|
August 7, 2025
Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation
Simin Fan, Wenxin Wang, Qingfeng Yang, et al.
Food Chemistry
|
September 27, 2017
Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability
Meng Li, Zheng Li, Xin Li, et al.
Food Chemistry
|
October 22, 2016
Effects of protein phosphorylation on color stability of ground meat
Meng Li, Xin Li, Jianzeng Xin, et al.
International Journal of Biological Macromolecules
|
December 7, 2024
Zein/chitosan Janus film incorporated with tannic acid and cinnamon essential oil co-loaded Pickering emulsion for sustained controlled release and pork preservation
Simin Fan, Qingfeng Yang, Chaoqiao Zhu, et al.
Food Chemistry: X
|
April 16, 2024
Research progress of chilled meat freshness detection based on nanozyme sensing systems
Guangchun Song, Cheng Li, Marie-Laure Fauconnier, et al.
Food Chemistry
|
February 7, 2025
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Simiona Grasso, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose
Xiangxiang Sun, Yumei Yu, Ahmed S M Saleh, et al.
Food Science of Animal Resources
|
September 22, 2022
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Yingxin Zhao, Li Chen, Heather L Bruce, et al.
Page
of 24