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Xinrong Bu

Showing results (1-10 of 5) with videos related to

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Sensors (Basel, Switzerland)|April 13, 2024
DFSNet: A 3D Point Cloud Segmentation Network toward Trees Detection in an Orchard SceneXinrong Bu, Chao Liu, Hui Liu, et al.
Food Chemistry|October 25, 2022
Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meatXinrong Bu, Huihui Wang, Yujiao Wang, et al.
Journal of the Science of Food and Agriculture|September 13, 2024
Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem agingXue Yang, Xinrong Bu, Yiheng Li, et al.
Foods (Basel, Switzerland)|February 11, 2023
Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red BeefYujiao Wang, Xinrong Bu, Dawei Yang, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Effects of oxidative stress and protein S-nitrosylation interactions on mitochondrial pathway apoptosis and tenderness of yak meat during postmortem agingXue Yang, Xinrong Bu, Yiheng Li, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Sensors (Basel, Switzerland)|April 13, 2024
DFSNet: A 3D Point Cloud Segmentation Network toward Trees Detection in an Orchard SceneXinrong Bu, Chao Liu, Hui Liu, et al.
Food Chemistry|October 25, 2022
Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meatXinrong Bu, Huihui Wang, Yujiao Wang, et al.
Journal of the Science of Food and Agriculture|September 13, 2024
Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem agingXue Yang, Xinrong Bu, Yiheng Li, et al.
Foods (Basel, Switzerland)|February 11, 2023
Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red BeefYujiao Wang, Xinrong Bu, Dawei Yang, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Effects of oxidative stress and protein S-nitrosylation interactions on mitochondrial pathway apoptosis and tenderness of yak meat during postmortem agingXue Yang, Xinrong Bu, Yiheng Li, et al.
Pageof 1