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Yanwei Mao

Showing results (21-30 of 79) with videos related to

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Food Research International (Ottawa, Ont.)|May 17, 2024
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortemXue Chen, Yanwei Mao, Rongrong Liang, et al.
Meat Science|December 31, 2019
Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot potFangfang Wang, Benjamin W B Holman, Yimin Zhang, et al.
Meat Science|December 3, 2014
Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tendernessYuqing Liu, Yanwei Mao, Yimin Zhang, et al.
Meat Science|August 4, 2012
Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborumKe Li, Yimin Zhang, Yanwei Mao, et al.
Meat Science|January 19, 2025
Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packagingYue Zhang, Fei Liu, Jiang Yu, et al.
Meat Science|July 25, 2023
Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubesJingyue Zhang, Jiqiang Li, Yunge Liu, et al.
Foodborne Pathogens and Disease|November 19, 2019
Acid Tolerance Response of <i>Listeria monocytogenes</i> in Various External pHs with Different Concentrations of Lactic AcidYunge Liu, Lixian Zhu, Pengcheng Dong, et al.
Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.
Meat Science|March 4, 2014
Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine musclesChenglong Liu, Yimin Zhang, Xiaoyin Yang, et al.
Food Microbiology|March 11, 2023
Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storageJun Yang, Rongrong Liang, Yanwei Mao, et al.
Pageof 8

Showing results (21-30 of 79) with videos related to

Sort By:
Pageof 8
Food Research International (Ottawa, Ont.)|May 17, 2024
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortemXue Chen, Yanwei Mao, Rongrong Liang, et al.
Meat Science|December 31, 2019
Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot potFangfang Wang, Benjamin W B Holman, Yimin Zhang, et al.
Meat Science|December 3, 2014
Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tendernessYuqing Liu, Yanwei Mao, Yimin Zhang, et al.
Meat Science|August 4, 2012
Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborumKe Li, Yimin Zhang, Yanwei Mao, et al.
Meat Science|January 19, 2025
Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packagingYue Zhang, Fei Liu, Jiang Yu, et al.
Meat Science|July 25, 2023
Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubesJingyue Zhang, Jiqiang Li, Yunge Liu, et al.
Foodborne Pathogens and Disease|November 19, 2019
Acid Tolerance Response of <i>Listeria monocytogenes</i> in Various External pHs with Different Concentrations of Lactic AcidYunge Liu, Lixian Zhu, Pengcheng Dong, et al.
Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.
Meat Science|March 4, 2014
Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine musclesChenglong Liu, Yimin Zhang, Xiaoyin Yang, et al.
Food Microbiology|March 11, 2023
Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storageJun Yang, Rongrong Liang, Yanwei Mao, et al.
Pageof 8