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Shuangyi Xu

Showing results (1-10 of 19) with videos related to

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DNA Repair|November 6, 2024
Genome organization and stability in mammalian pre-implantation developmentShuangyi Xu, Dieter Egli
Trends in Cell Biology|May 18, 2023
Replication stress in mammalian embryo development, differentiation, and reprogrammingNing Wang, Shuangyi Xu, Dieter Egli
Current Opinion in Genetics & Development|August 17, 2025
Genome instability in mammalian embryos implications for genome editing, development, and evolutionXiangyi Liu, Shuangyi Xu, Dieter Egli
Foods (Basel, Switzerland)|April 28, 2023
Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative StressXiuyun Guo, Shuangyi Xu, Xiangren Meng, et al.
Animal Bioscience|April 30, 2025
L-Lysine Improves Pork Quality During Postmortem Aging: Insights into Meat Quality, Protein Properties, and Enzyme ActivitiesXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (Basel, Switzerland)|October 26, 2024
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation PropertiesXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Food Science and Biotechnology|September 8, 2025
Ultrasound-assisted L-lysine improves color stability of porcine <i>Longissimus Dorsi</i> by regulating mitochondrial functional characteristicsXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changesXiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Chemistry: X|October 6, 2025
Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginineXiuyun Guo, Chao Fu, Shuangyi Xu, et al.
Foods (Basel, Switzerland)|September 9, 2023
Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of BeefHengpeng Wang, Jipan Wang, Yinlan Wang, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
DNA Repair|November 6, 2024
Genome organization and stability in mammalian pre-implantation developmentShuangyi Xu, Dieter Egli
Trends in Cell Biology|May 18, 2023
Replication stress in mammalian embryo development, differentiation, and reprogrammingNing Wang, Shuangyi Xu, Dieter Egli
Current Opinion in Genetics & Development|August 17, 2025
Genome instability in mammalian embryos implications for genome editing, development, and evolutionXiangyi Liu, Shuangyi Xu, Dieter Egli
Foods (Basel, Switzerland)|April 28, 2023
Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative StressXiuyun Guo, Shuangyi Xu, Xiangren Meng, et al.
Animal Bioscience|April 30, 2025
L-Lysine Improves Pork Quality During Postmortem Aging: Insights into Meat Quality, Protein Properties, and Enzyme ActivitiesXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (Basel, Switzerland)|October 26, 2024
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation PropertiesXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Food Science and Biotechnology|September 8, 2025
Ultrasound-assisted L-lysine improves color stability of porcine <i>Longissimus Dorsi</i> by regulating mitochondrial functional characteristicsXiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changesXiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Chemistry: X|October 6, 2025
Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginineXiuyun Guo, Chao Fu, Shuangyi Xu, et al.
Foods (Basel, Switzerland)|September 9, 2023
Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of BeefHengpeng Wang, Jipan Wang, Yinlan Wang, et al.
Pageof 2