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Other articles related with "TS201":
89 DAI Ying, SONG Haiyong, WU Xi, YU Chunyuan
  Recent Progress in the Formation, Detection and Control of Biogenic Amines in Meat Products
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88 TANG Xingyu, HU Lin, WU Zhongqin, ZHOU Mingxi, ZHONG Aiai, WANG Yuwen, LIAO Yiyang, TIAN Xing, WANG Yuanliang
  Recent Progress in Meat-Derived Bioactive Peptides and In Silico Analytical Techniques for Them
    Meat Research   2020 Vol.34 (9): 88-95 [Abstract] (200) [HTML 1 KB] [PDF 0 KB] (52)
96 CEN Minghua, XU Yingying, YE Peihui, ZHAO Yan, HU Junpeng, XIAN Yanping, ZENG Xiaofang, BAI Weidong, DONG Hao
  Progress in Analytical Techniques for Heterocyclic Aromatic Amines in Heat-Processed Meat Products
    Meat Research   2020 Vol.34 (9): 96-104 [Abstract] (120) [HTML 1 KB] [PDF 0 KB] (47)
1 YU Jiangyong, LI Xiaorui, LIU Guishan, WANG Zi, GUO Mei, JIN Weiyi, DONG Qi
  Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract
    Meat Research   2020 Vol.34 (5): 1-5 [Abstract] (144) [HTML 1 KB] [PDF 2147 KB] (300)
82 LIU Shixin, ZHANG Yawei, GUO Xiuyun, Putri Widyanti HARLINA, REN Xiaopu, BAO Yingjie, ZHU Yuxia, PENG Zengqi
  Green Manufacturing of Meat Products: Progress in Low-Sodium Dry-Cured Meat Products
    Meat Research   2020 Vol.34 (3): 82-87 [Abstract] (184) [HTML 1 KB] [PDF 1718 KB] (346)
1 WANG Hongyi, TANG Minmin, WU Haihong, ZHU Yongzhi, LIU Fang, SUN Zhilan, XU Weimin, PENG Jing
  Antibacterial Effect and Mechanism of Chlorogenic Acid Combined with Class Ⅲ Bacteriocin on Pseudomonas fluorescens in Chicken
    Meat Research   2020 Vol.34 (2): 1-6 [Abstract] (163) [HTML 1 KB] [PDF 3237 KB] (212)
99 LI Hui, ZHANG Yin, GUO Tianrong, CHEN Suqin, ZHANG Longyi, KE Huan, MU Yunlong
  Recent Progress in Application of Tumbling Technology in Meat Processing
    Meat Research   2020 Vol.34 (2): 99-104 [Abstract] (186) [HTML 1 KB] [PDF 1884 KB] (416)
15 HUANG Yuxia, LI Pengfei, WU Ruiyun, ZHANG Ying, LI Pinglan
  Screening for Bacillus coagulans as a Starter Culture for Meat Fermentation and Its Fermentation Characteristics
    Meat Research   2020 Vol.34 (1): 15-21 [Abstract] (155) [HTML 1 KB] [PDF 2591 KB] (169)
69 XIAO Lan, LI Xiexin, YANG Fang, ZHU Nan, LIU Yanjia, XIAN Dandan
  Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat
    Meat Research   2020 Vol.34 (1): 69-76 [Abstract] (108) [HTML 1 KB] [PDF 3162 KB] (268)
61 BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling
  Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods
    Meat Research   2019 Vol.33 (12): 61-68 [Abstract] (138) [HTML 1 KB] [PDF 1827 KB] (280)
69 WANG Wenjie, ZHAO Dianbo, LI Ke, LI Yipu, BAI Yanhong
  Advances in the Application of Non-Thermal Sterilization Technologies to Ready-to-Eat Meat Products
    Meat Research   2019 Vol.33 (10): 69-75 [Abstract] (134) [HTML 1 KB] [PDF 2053 KB] (304)
1 ZHU Jiaqian, ZHANG Shunliang, ZHAO Bing, SONG Yongqing, LI Kexu, WEI Jiangfei, DING Bingwen, ZHOU Xiangyuan, DENG Jing, LI Meiliang
  Influence of Soybean Protein Isolate on Structure and Rheological Properties of Myofibrillar Protein during Heat-Induced Gelation
    Meat Research   2019 Vol.33 (9): 1-7 [Abstract] (226) [HTML 1 KB] [PDF 3448 KB] (281)
12 ZHANG Shiyi, TANG Nan, HUANG Pan, ZHOU Ying, XU Baocai, LI Peijun
  Isolation, Identification and Tolerance Characteristics of Microorganisms from Weining Ham
    Meat Research   2019 Vol.33 (8): 12-17 [Abstract] (136) [HTML 1 KB] [PDF 2759 KB] (271)
1 FU Wenjing, JI Saisai, YU Jinlong, ZHANG Su, XU Yuanyuan, JIANG Yun
  Isolation and Identification of Escherichia coli O157:H7 from Cattle and Comparison of Their Acid Tolerance
    Meat Research   2019 Vol.33 (7): 1-6 [Abstract] (125) [HTML 1 KB] [PDF 2228 KB] (105)
7 LI Xiuming, ZHOU Wei, BAO Jiatong, LIU Jingjing, YANG Hua, MA Lizhen
  Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage
    Meat Research   2019 Vol.33 (7): 7-13 [Abstract] (115) [HTML 1 KB] [PDF 2319 KB] (159)
19 XU Chenchen, ZHANG Jing, SUN Baozhong, ZHANG Songshan, YIN Zhene
  Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves
    Meat Research   2019 Vol.33 (7): 19-24 [Abstract] (109) [HTML 1 KB] [PDF 1683 KB] (158)
67 GUO Tianrong, ZHANG Yin, YE Mei, KE Huan, ZHANG Longyi, XIAO Quanwei, WU Zhixing
  A Review of Recent Advances in Quality and Safety Control of Aquatic Products in China
    Meat Research   2019 Vol.33 (5): 67-72 [Abstract] (124) [HTML 1 KB] [PDF 1687 KB] (424)
13 LI Xiuming, CHANG Yani, WU Chenyan, LIU Jingjing, YANG Hua, LIANG Liya, MA Lizhen
  Effects of Microbial Nitrification Inhibitors on the Quality of Red Sausage
    Meat Research   2019 Vol.33 (2): 13-18 [Abstract] (141) [HTML 1 KB] [PDF 2303 KB] (355)
1 YE Lang, LI Meiliang, ZHAO Bing, ZHOU Huimin, LI Su, PAN Xiaoqian, ZHANG Shunliang
  Effect of Sodium Tripolyphosphate on Functional Properties of Pork Myofibrillar Protein
    Meat Research   2019 Vol.33 (1): 1-6 [Abstract] (178) [HTML 1 KB] [PDF 2508 KB] (361)
31 ZHANG Chengyun, WANG Xuan, GUAN Wenqiang, CHEN Aiqiang, LIU Bin
  Fitting Verification of Prediction Models for Dynamic Change of Total Number of Bacterial Colonies in Fresh Meat during Cold Storage
    Meat Research   2019 Vol.33 (1): 31-36 [Abstract] (141) [HTML 1 KB] [PDF 3883 KB] (385)
42 LI Xiaoman, ZANG Mingwu, ZHAO Hongjing, WANG Shouwei, LI Dan, ZHANG Kaihua, ZHANG Zheqi
  Analysis and Prediction of Meat Product Safety Based on Supervision and Sampling Data
    Meat Research   2019 Vol.33 (1): 42-49 [Abstract] (193) [HTML 1 KB] [PDF 2770 KB] (379)
66 DENG Yuzhen, LANG Yumiao, YANG Chunliu, LI Cui, LIU Fang, MA Lixin, WANG Zhiqiang
  Recent Development of Livestock Product Quality and Safety Traceability System
    Meat Research   2018 Vol.32 (11): 66-70 [Abstract] (118) [HTML 1 KB] [PDF 1376 KB] (262)
49 WANG Shouwei, TONG Shuang, ZHAO Yan, ZHU Ming, LI Jia, CHEN Sibao
  Conventional Water Pollution Prevention and Control Measures Used for Environmental Impact Assessment in Slaughter Industry
    Meat Research   2018 Vol.32 (10): 49-52 [Abstract] (117) [HTML 1 KB] [PDF 1407 KB] (206)
18 DENG Feng, WANG Yurong, SHANG Xuejiao, SHE Mina, GE Dongying, ZHAO Huijun, GUO Zhuang
  Bacterial Diversity of Sausages in Enshi of Hubei Province
    Meat Research   2018 Vol.32 (9): 18-22 [Abstract] (145) [HTML 1 KB] [PDF 2184 KB] (228)
14 ZHANG Yifan, LI Changhui, LI Pinglan, ZHANG Jinlan, HU Jinrong, ZHANG Ying
  Isolation, Screening and Identification of Bacterial Strains for Use as Starter Cultures in Low-Salt Fermented Sausages
    Meat Research   2018 Vol.32 (8): 14-21 [Abstract] (282) [HTML 1 KB] [PDF 3870 KB] (409)
1 QI Min, CHEN Chen, YANG Xiujuan, GAO Yinghong, LI Xiaozhen, CAO Shengxiong, LIU Tingdan, TAO Linli, ZHANG Xi
  Analysis and Evaluation of Nutritional Components of Thigh Muscles of Wuliang Mountain Black-Boned Chicken
    Meat Research   2018 Vol.32 (4): 1-6 [Abstract] (177) [HTML 1 KB] [PDF 2057 KB] (255)
7 XUE Shan
  Anticancer Effect in Vitro and Mechanism of n-3 Polyunsaturated Fatty Acids in Intramuscular Phospholipids of Hyla Rabbit
    Meat Research   2018 Vol.32 (4): 7-11 [Abstract] (139) [HTML 1 KB] [PDF 2984 KB] (393)
27 ZOU Jin, XU Baochai, SHANG Xuejiao, LIAO Hua, YU Haizhong, GUO Zhuang
  Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao, a Chinese Traditional Fermented Chill Product
    Meat Research   2018 Vol.32 (4): 27-32 [Abstract] (151) [HTML 1 KB] [PDF 2662 KB] (274)
18 ZOU Jin, WANG Yurong, ZHOU Shunan, DAI Kaiwen, YU Haizhong, ZHANG Zhendong, GUO Zhuang
  Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality
    Meat Research   2018 Vol.32 (3): 18-23 [Abstract] (139) [HTML 56 KB] [PDF 2662 KB] (289)
16 WANG Le, CHENG Xiaoyu, MA Xiaozhong, LI Xiang, ZHANG Shunliang, LI Yingnan, LIU Wenying, QU Chao, WANG Shouwei
  Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion
    Meat Research   2018 Vol.32 (1): 16-22 [Abstract] (161) [HTML 1 KB] [PDF 2285 KB] (246)
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