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Ruiming Luo

Showing results (1-10 of 25) with videos related to

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Food Science & Nutrition|May 20, 2022
Proteomics and metabolomics combined study on endopathic changes of water-soluble precursors in Tan lamb during postmortem agingChen Ji, Liqin You, Ruiming Luo
Computational and Mathematical Methods in Medicine|October 24, 2022
Preliminary Investigation on the Relationship between Raman Spectra of Beef and Metmyoglobin and Metmyoglobin Reductase ActivityTonggang Zhang, Yalei Li, Ruiming Luo, et al.
Frontiers in Nutrition|July 11, 2022
Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao ZiShuang Bai, Liqin You, Yongrui Wang, et al.
Talanta|November 12, 2025
Double-stranded endonuclease activity exploration through scanning substrate assay and its biosensing applicationZhen Zhang, Guowen Li, Ruiming Luo, et al.
Food Chemistry|December 14, 2025
Evaluation of quality characteristics and bacterial community succession of nanoparticle-filled oxidized hydroxypropyl starch/carrageenan-based composite films packaged chilled beefYinjuan Cao, Zhaoyang Song, Qunli Yu, et al.
IEEE Transactions on Neural Systems and Rehabilitation Engineering : a Publication of the IEEE Engineering in Medicine and Biology Society|November 2, 2019
A Low-Cost End-to-End sEMG-Based Gait Sub-Phase Recognition SystemRuiming Luo, Shouqian Sun, Xianfu Zhang, et al.
Meat Science|October 23, 2025
Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausageDongsong Yang, Lingping Zhang, Yulong Luo, et al.
Foods (Basel, Switzerland)|October 26, 2024
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat ProductsLingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Food Science & Nutrition|January 21, 2021
Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysisShuang Bai, Yongrui Wang, Ruiming Luo, et al.
Foods (Basel, Switzerland)|July 14, 2023
Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral ElementsYanru Hou, Xuerong Wang, Dongsong Yang, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Food Science & Nutrition|May 20, 2022
Proteomics and metabolomics combined study on endopathic changes of water-soluble precursors in Tan lamb during postmortem agingChen Ji, Liqin You, Ruiming Luo
Computational and Mathematical Methods in Medicine|October 24, 2022
Preliminary Investigation on the Relationship between Raman Spectra of Beef and Metmyoglobin and Metmyoglobin Reductase ActivityTonggang Zhang, Yalei Li, Ruiming Luo, et al.
Frontiers in Nutrition|July 11, 2022
Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao ZiShuang Bai, Liqin You, Yongrui Wang, et al.
Talanta|November 12, 2025
Double-stranded endonuclease activity exploration through scanning substrate assay and its biosensing applicationZhen Zhang, Guowen Li, Ruiming Luo, et al.
Food Chemistry|December 14, 2025
Evaluation of quality characteristics and bacterial community succession of nanoparticle-filled oxidized hydroxypropyl starch/carrageenan-based composite films packaged chilled beefYinjuan Cao, Zhaoyang Song, Qunli Yu, et al.
IEEE Transactions on Neural Systems and Rehabilitation Engineering : a Publication of the IEEE Engineering in Medicine and Biology Society|November 2, 2019
A Low-Cost End-to-End sEMG-Based Gait Sub-Phase Recognition SystemRuiming Luo, Shouqian Sun, Xianfu Zhang, et al.
Meat Science|October 23, 2025
Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausageDongsong Yang, Lingping Zhang, Yulong Luo, et al.
Foods (Basel, Switzerland)|October 26, 2024
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat ProductsLingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Food Science & Nutrition|January 21, 2021
Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysisShuang Bai, Yongrui Wang, Ruiming Luo, et al.
Foods (Basel, Switzerland)|July 14, 2023
Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral ElementsYanru Hou, Xuerong Wang, Dongsong Yang, et al.
Pageof 3