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Renyu Zhang

Showing results (11-20 of 55) with videos related to

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Meat Science|August 16, 2023
Challenges and processing strategies to produce high quality frozen meatRenyu Zhang, Carolina E Realini, Yuan H Brad Kim, et al.
Food Chemistry|January 19, 2021
Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopyRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.
Meat Science|October 30, 2025
Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systemsRenyu Zhang, Noby Jacob, Caroline Thum, et al.
Food Chemistry|March 26, 2022
Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systemsRenyu Zhang, Carolina E Realini, Paul Middlewood, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|March 2, 2018
Patterns of genomic variation in Chinese maize inbred lines and implications for genetic improvementRenyu Zhang, Gen Xu, Jiansheng Li, et al.
Meat Science|February 16, 2021
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimesRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.
Meat Science|September 25, 2024
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steersRenyu Zhang, Noby Jacob, Michael Agnew, et al.
Foods (Basel, Switzerland)|November 14, 2023
Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat ColourRenyu Zhang, Guojie Wu, Maryann Staincliffe, et al.
Food Chemistry|March 18, 2018
Effect of animal age on the nutritional and physicochemical qualities of ovine bresaolaRenyu Zhang, Michelle J Yoo, Jessica Gathercole, et al.
Foods (Basel, Switzerland)|December 30, 2020
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro DigestibilityRenyu Zhang, Michelle J Y Yoo, Carolina E Realini, et al.
Pageof 6

Showing results (11-20 of 55) with videos related to

Sort By:
Pageof 6
Meat Science|August 16, 2023
Challenges and processing strategies to produce high quality frozen meatRenyu Zhang, Carolina E Realini, Yuan H Brad Kim, et al.
Food Chemistry|January 19, 2021
Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopyRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.
Meat Science|October 30, 2025
Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systemsRenyu Zhang, Noby Jacob, Caroline Thum, et al.
Food Chemistry|March 26, 2022
Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systemsRenyu Zhang, Carolina E Realini, Paul Middlewood, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|March 2, 2018
Patterns of genomic variation in Chinese maize inbred lines and implications for genetic improvementRenyu Zhang, Gen Xu, Jiansheng Li, et al.
Meat Science|February 16, 2021
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimesRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.
Meat Science|September 25, 2024
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steersRenyu Zhang, Noby Jacob, Michael Agnew, et al.
Foods (Basel, Switzerland)|November 14, 2023
Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat ColourRenyu Zhang, Guojie Wu, Maryann Staincliffe, et al.
Food Chemistry|March 18, 2018
Effect of animal age on the nutritional and physicochemical qualities of ovine bresaolaRenyu Zhang, Michelle J Yoo, Jessica Gathercole, et al.
Foods (Basel, Switzerland)|December 30, 2020
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro DigestibilityRenyu Zhang, Michelle J Y Yoo, Carolina E Realini, et al.
Pageof 6