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Yanwei Mao

Showing results (51-60 of 79) with videos related to

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Journal of Food Protection|January 28, 2021
Beef-Based Medium Influences Biofilm Formation of Escherichia coli O157:H7 Isolated from Beef Processing PlantsLina Wu, Yunge Liu, Pengcheng Dong, et al.
Meat Science|September 8, 2020
Effects of packaging methods combined with frozen temperature on the color of frozen beef rollsFangfang Wang, Rongrong Liang, Yimin Zhang, et al.
Meat Science|March 8, 2025
Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contaminationChengcheng Feng, Kaiyang Sun, Yimin Zhang, et al.
Meat Science|September 29, 2023
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus musclesBaochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science|November 6, 2022
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortemXinyi Wang, Linlin Huang, Yimin Zhang, et al.
Meat Science|March 24, 2023
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopyQingsen Liu, Pengcheng Dong, Lemonia-Christina Fengou, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storageJun Yang, Xiaoyin Yang, Rongrong Liang, et al.
Meat Science|April 10, 2020
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packagingHongbo Yang, David L Hopkins, Yimin Zhang, et al.
Critical Reviews in Food Science and Nutrition|September 23, 2022
Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A reviewJina Han, Pengcheng Dong, Benjamin W B Holman, et al.
International Journal of Food Microbiology|February 7, 2026
Inhibitory activity and mechanism of resveratrol against methicillin-resistant Staphylococcus aureus in beef: A global proteomics studyTianning Zhang, George-John E Nychas, Yunge Liu, et al.
Pageof 8

Showing results (51-60 of 79) with videos related to

Sort By:
Pageof 8
Journal of Food Protection|January 28, 2021
Beef-Based Medium Influences Biofilm Formation of Escherichia coli O157:H7 Isolated from Beef Processing PlantsLina Wu, Yunge Liu, Pengcheng Dong, et al.
Meat Science|September 8, 2020
Effects of packaging methods combined with frozen temperature on the color of frozen beef rollsFangfang Wang, Rongrong Liang, Yimin Zhang, et al.
Meat Science|March 8, 2025
Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contaminationChengcheng Feng, Kaiyang Sun, Yimin Zhang, et al.
Meat Science|September 29, 2023
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus musclesBaochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science|November 6, 2022
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortemXinyi Wang, Linlin Huang, Yimin Zhang, et al.
Meat Science|March 24, 2023
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopyQingsen Liu, Pengcheng Dong, Lemonia-Christina Fengou, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storageJun Yang, Xiaoyin Yang, Rongrong Liang, et al.
Meat Science|April 10, 2020
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packagingHongbo Yang, David L Hopkins, Yimin Zhang, et al.
Critical Reviews in Food Science and Nutrition|September 23, 2022
Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A reviewJina Han, Pengcheng Dong, Benjamin W B Holman, et al.
International Journal of Food Microbiology|February 7, 2026
Inhibitory activity and mechanism of resveratrol against methicillin-resistant Staphylococcus aureus in beef: A global proteomics studyTianning Zhang, George-John E Nychas, Yunge Liu, et al.
Pageof 8