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Yanwei Mao

Showing results (41-50 of 79) with videos related to

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Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
Meat Science|October 11, 2020
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storageXianqiu Ji, Xin Luo, Lixian Zhu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meatXue Chen, Jiayue Zhao, Lixian Zhu, et al.
Food Science & Nutrition|February 15, 2023
The biological effect of a beef-derived <i>Latilactobacillus sakei</i> on beef steaks during chilled storageHuixuan Yang, Xin Luo, Lixian Zhu, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Food Chemistry|September 9, 2023
Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stabilityJiajing Qi, Xiaoyin Yang, Ying Cui, et al.
Meat Science|September 24, 2013
Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsiXu Hou, Rongrong Liang, Yanwei Mao, et al.
Meat Science|April 21, 2026
Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca<sup>2+</sup> release and particle fillingChongxian Zheng, Xiaonan Zhai, Zonglin Guo, et al.
Asian-Australasian Journal of Animal Sciences|November 2, 2018
Effect of different short-term high ambient temperature on chicken meat quality and ultra-structureMinghao Zhang, Lixian Zhu, Yimin Zhang, et al.
Pageof 8

Showing results (41-50 of 79) with videos related to

Sort By:
Pageof 8
Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
Meat Science|October 11, 2020
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storageXianqiu Ji, Xin Luo, Lixian Zhu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meatXue Chen, Jiayue Zhao, Lixian Zhu, et al.
Food Science & Nutrition|February 15, 2023
The biological effect of a beef-derived <i>Latilactobacillus sakei</i> on beef steaks during chilled storageHuixuan Yang, Xin Luo, Lixian Zhu, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Food Chemistry|September 9, 2023
Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stabilityJiajing Qi, Xiaoyin Yang, Ying Cui, et al.
Meat Science|September 24, 2013
Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsiXu Hou, Rongrong Liang, Yanwei Mao, et al.
Meat Science|April 21, 2026
Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca<sup>2+</sup> release and particle fillingChongxian Zheng, Xiaonan Zhai, Zonglin Guo, et al.
Asian-Australasian Journal of Animal Sciences|November 2, 2018
Effect of different short-term high ambient temperature on chicken meat quality and ultra-structureMinghao Zhang, Lixian Zhu, Yimin Zhang, et al.
Pageof 8