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Yanwei Mao

Showing results (1-10 of 79) with videos related to

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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 MeatYimin 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 changesJing 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 AgingHuixin 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 SpectroscopyHuixin 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 PropertiesTong 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 proteomicsShuang 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 abattoirYimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Foods (Basel, Switzerland)|July 12, 2025
Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised BeefChongxian Zheng, Pengsen Wang, Mingming Huang, et al.
Meat Science|April 20, 2026
Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathwayJiqiang Li, Rongrong Liang, Yanwei Mao, et al.
Meat Science|January 21, 2023
High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-lifeYanwei Mao, Sai Yang, Yimin Zhang, et al.
Pageof 8

Showing results (1-10 of 79) with videos related to

Sort By:
Pageof 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 MeatYimin 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 changesJing 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 AgingHuixin 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 SpectroscopyHuixin 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 PropertiesTong 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 proteomicsShuang 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 abattoirYimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Foods (Basel, Switzerland)|July 12, 2025
Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised BeefChongxian Zheng, Pengsen Wang, Mingming Huang, et al.
Meat Science|April 20, 2026
Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathwayJiqiang Li, Rongrong Liang, Yanwei Mao, et al.
Meat Science|January 21, 2023
High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-lifeYanwei Mao, Sai Yang, Yimin Zhang, et al.
Pageof 8