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Yongkang Luo

Showing results (1-10 of 182) with videos related to

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Food Chemistry|November 18, 2017
Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of porkHan Lu, Yongkang Luo, Rene Lametsch
Journal of Food Science and Technology|April 11, 2013
Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobinQian Sun, Huixing Shen, Yongkang Luo
Journal of Agricultural and Food Chemistry|March 11, 2014
Conjugation of ovotransferrin with catechin shows improved antioxidant activityJuan You, Yongkang Luo, Jianping Wu
Food Chemistry|April 15, 2017
Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beefHang Wang, Yongkang Luo, Per Ertbjerg
Food Microbiology|March 13, 2018
Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storageQian Li, Longteng Zhang, Yongkang Luo
International Journal of Surgical Pathology|January 26, 2013
Expression and significance of E-cadherin and β-catenins in pituitary adenomaKaiyu Zhou, Hanghuang Jin, Yongkang Luo
Critical Reviews in Food Science and Nutrition|June 27, 2015
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A reviewHui Hong, Joe M Regenstein, Yongkang Luo
Journal of the Science of Food and Agriculture|August 16, 2011
Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysatesXue Li, Yongkang Luo, Huixing Shen, et al.
Food Chemistry|February 12, 2020
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-productsLongteng Zhang, Qian Li, Hui Hong, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trendsShuai Zhuang, Hui Hong, Longteng Zhang, et al.
Pageof 19

Showing results (1-10 of 182) with videos related to

Sort By:
Pageof 19
Food Chemistry|November 18, 2017
Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of porkHan Lu, Yongkang Luo, Rene Lametsch
Journal of Food Science and Technology|April 11, 2013
Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobinQian Sun, Huixing Shen, Yongkang Luo
Journal of Agricultural and Food Chemistry|March 11, 2014
Conjugation of ovotransferrin with catechin shows improved antioxidant activityJuan You, Yongkang Luo, Jianping Wu
Food Chemistry|April 15, 2017
Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beefHang Wang, Yongkang Luo, Per Ertbjerg
Food Microbiology|March 13, 2018
Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storageQian Li, Longteng Zhang, Yongkang Luo
International Journal of Surgical Pathology|January 26, 2013
Expression and significance of E-cadherin and β-catenins in pituitary adenomaKaiyu Zhou, Hanghuang Jin, Yongkang Luo
Critical Reviews in Food Science and Nutrition|June 27, 2015
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A reviewHui Hong, Joe M Regenstein, Yongkang Luo
Journal of the Science of Food and Agriculture|August 16, 2011
Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysatesXue Li, Yongkang Luo, Huixing Shen, et al.
Food Chemistry|February 12, 2020
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-productsLongteng Zhang, Qian Li, Hui Hong, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trendsShuai Zhuang, Hui Hong, Longteng Zhang, et al.
Pageof 19