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Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat
Yimin Zhang, Yanwei Mao, Ke Li, et al.
Food Chemistry
|
January 27, 2026
Phospholipid-myosin non-covalent binding in emulsified meat systems: Interfacial behavior and conformational changes
Jing Liu, Mingming Huang, Yanwei Mao, et al.
Metabolites
|
March 24, 2022
Metabolites Analysis on Water-Holding Capacity in Beef <i>Longissimus lumborum</i> Muscle during Postmortem Aging
Huixin Zuo, Pengsen Wang, Zonglin Guo, et al.
Foods (Basel, Switzerland)
|
October 16, 2025
Rapid Detection of Foodborne Pathogenic Bacteria in Beef Using Surface-Enhanced Raman Spectroscopy
Huixin Zuo, Yingying Sun, Mingming Huang, et al.
Foods (Basel, Switzerland)
|
April 15, 2025
Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties
Tong Jiang, Yujie Zhao, Mingming Huang, et al.
Meat Science
|
January 19, 2020
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics
Shuang Wu, Xin Luo, Xiaoyin Yang, et al.
Meat Science
|
November 20, 2018
Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir
Yimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Journal of Food Protection
|
June 14, 2012
Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C
Rongrong Liang, Xiaoqiao Yu, Renhuan Wang, et al.
Asian-Australasian Journal of Animal Sciences
|
October 24, 2017
Bio-protective potential of lactic acid bacteria: Effect of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> on changes of the microbial community in vacuum-packaged chilled beef
Yimin Zhang, Lixian Zhu, Pengcheng Dong, et al.
Foods (Basel, Switzerland)
|
July 12, 2025
Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef
Chongxian Zheng, Pengsen Wang, Mingming Huang, et al.
Page
of 8
Search research articles
Search
Showing results (1-10 of 80) with videos related to
Sort By:
Page
of 8
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat
Yimin Zhang, Yanwei Mao, Ke Li, et al.
Food Chemistry
|
January 27, 2026
Phospholipid-myosin non-covalent binding in emulsified meat systems: Interfacial behavior and conformational changes
Jing Liu, Mingming Huang, Yanwei Mao, et al.
Metabolites
|
March 24, 2022
Metabolites Analysis on Water-Holding Capacity in Beef <i>Longissimus lumborum</i> Muscle during Postmortem Aging
Huixin Zuo, Pengsen Wang, Zonglin Guo, et al.
Foods (Basel, Switzerland)
|
October 16, 2025
Rapid Detection of Foodborne Pathogenic Bacteria in Beef Using Surface-Enhanced Raman Spectroscopy
Huixin Zuo, Yingying Sun, Mingming Huang, et al.
Foods (Basel, Switzerland)
|
April 15, 2025
Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties
Tong Jiang, Yujie Zhao, Mingming Huang, et al.
Meat Science
|
January 19, 2020
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics
Shuang Wu, Xin Luo, Xiaoyin Yang, et al.
Meat Science
|
November 20, 2018
Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir
Yimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Journal of Food Protection
|
June 14, 2012
Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C
Rongrong Liang, Xiaoqiao Yu, Renhuan Wang, et al.
Asian-Australasian Journal of Animal Sciences
|
October 24, 2017
Bio-protective potential of lactic acid bacteria: Effect of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> on changes of the microbial community in vacuum-packaged chilled beef
Yimin Zhang, Lixian Zhu, Pengcheng Dong, et al.
Foods (Basel, Switzerland)
|
July 12, 2025
Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef
Chongxian Zheng, Pengsen Wang, Mingming Huang, et al.
Page
of 8