Showing results (71-80 of 89) with videos related to

Sort By:
Pageof 9
RSC Advances|April 15, 2022
Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperatureTianyi Yang, Rui Liu, Lun Yang, et al.
Food Chemistry|March 8, 2026
Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunabilityMingze Xu, Chen Gu, Khubaib Ali, et al.
Food Chemistry|July 1, 2022
A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assayRui Liu, Keyue Li, Guoyue Wu, et al.
Foods (Basel, Switzerland)|February 10, 2024
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere PackagingRui Liu, Wen Guan, Wei Lv, et al.
Food Chemistry|July 10, 2026
Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructureJiaye Zhu, Yongmao Ye, Liangyu Zhang, et al.
Meat Science|May 14, 2022
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem agingRui Liu, Lun Yang, Tianyi Yang, et al.
Food Chemistry|March 12, 2024
Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried gooseMangang Wu, Chen Gu, Likun Duan, et al.
Food Chemistry|August 14, 2022
Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem agingRui Liu, Keyue Li, Tianyi Yang, et al.
Inorganic Chemistry|July 31, 2012
Tunability of band gaps in metal-organic frameworksChi-Kai Lin, Dan Zhao, Wen-Yang Gao, et al.
Biosensors & Bioelectronics|August 22, 2017
A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured hamQingfeng Ge, Panwei Ge, Donglei Jiang, et al.
Pageof 9