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Yangying Sun

Showing results (61-70 of 122) with videos related to

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Frontiers in Microbiology|September 26, 2022
Genomic characterization of multidrug-resistance gene <i>cfr</i> in <i>Escherichia coli</i> recovered from food animals in Eastern ChinaBiao Tang, Juan Ni, Jiahui Lin, et al.
Foods (Basel, Switzerland)|December 23, 2022
Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and StructureYang Wu, Qiwei Du, Xiankang Fan, et al.
Journal of the Science of Food and Agriculture|November 12, 2025
Quality and safety assessment of nitrite-free cured meat during 90-day storageKexiang Li, Qiyuan Shen, Ziyi Yin, et al.
Food Chemistry: X|October 13, 2025
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomicsXinge Wang, Yongling Ding, Qiang Xia, et al.
Food Chemistry: X|February 24, 2026
Enhanced curing of low-sodium duck meat: a comparison of sequential <i>versus</i> collaborative ultrasound-assisted briningQianwei Wu, Chen Chen, Changyu Zhou, et al.
Food Chemistry|February 18, 2026
Changes of the taste substances and protein degradation of air-dried beef during roastingMengting Mao, Jiafei Zhu, Zhe Wenren, et al.
Food Chemistry: X|December 25, 2023
Investigation into the characteristic volatile flavor of old duckMingcai Duan, Ligen Xu, Tiantian Gu, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|October 6, 2020
Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meatYuxin He, Mingyang Zhou, Chenlan Xia, et al.
Food Chemistry|December 18, 2025
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive propertiesHongwei Cao, Yang Xu, Qishan Dong, et al.
Food Chemistry|May 2, 2021
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver proteinYinyin Lu, Daodong Pan, Qiang Xia, et al.
Pageof 13

Showing results (61-70 of 122) with videos related to

Sort By:
Pageof 13
Frontiers in Microbiology|September 26, 2022
Genomic characterization of multidrug-resistance gene <i>cfr</i> in <i>Escherichia coli</i> recovered from food animals in Eastern ChinaBiao Tang, Juan Ni, Jiahui Lin, et al.
Foods (Basel, Switzerland)|December 23, 2022
Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and StructureYang Wu, Qiwei Du, Xiankang Fan, et al.
Journal of the Science of Food and Agriculture|November 12, 2025
Quality and safety assessment of nitrite-free cured meat during 90-day storageKexiang Li, Qiyuan Shen, Ziyi Yin, et al.
Food Chemistry: X|October 13, 2025
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomicsXinge Wang, Yongling Ding, Qiang Xia, et al.
Food Chemistry: X|February 24, 2026
Enhanced curing of low-sodium duck meat: a comparison of sequential <i>versus</i> collaborative ultrasound-assisted briningQianwei Wu, Chen Chen, Changyu Zhou, et al.
Food Chemistry|February 18, 2026
Changes of the taste substances and protein degradation of air-dried beef during roastingMengting Mao, Jiafei Zhu, Zhe Wenren, et al.
Food Chemistry: X|December 25, 2023
Investigation into the characteristic volatile flavor of old duckMingcai Duan, Ligen Xu, Tiantian Gu, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|October 6, 2020
Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meatYuxin He, Mingyang Zhou, Chenlan Xia, et al.
Food Chemistry|December 18, 2025
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive propertiesHongwei Cao, Yang Xu, Qishan Dong, et al.
Food Chemistry|May 2, 2021
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver proteinYinyin Lu, Daodong Pan, Qiang Xia, et al.
Pageof 13