Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Other articles related with "TS201.1":
34
JIA Yinhua, JIN Chunping, WEN Yongping, ZOU Qiang
Effect of Different Wood Chips on Volatile Compounds in Sichuan-style Smoked Bacon
Meat Research 2024 Vol.38 (11): 34-40 [
Abstract
] (
73
) [
HTML
1 KB] [
PDF
3846 KB] (
39
)
9
DAI Wen, HUANG Yechuan, HAN Jiayu, HU Xiao, LI Diandian, GUAN Sitong
Effect of Different pH on Papain Activity and Its Molecular Mechanism
Meat Research 2024 Vol.38 (10): 9-14 [
Abstract
] (
53
) [
HTML
1 KB] [
PDF
3014 KB] (
19
)
7
ZHAO Gaiming, SI Yuping, LI Jiahui, XU Long, ZHU Chaozhi, GU Yue, LI Fuqiang
Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage
Meat Research 2024 Vol.38 (5): 7-14 [
Abstract
] (
82
) [
HTML
1 KB] [
PDF
6240 KB] (
12
)
13
ZHANG Jianyou, FEI Lifeng, SUN Lei, WANG Zhen, Lü Fei, DING Yuting
Optimization of Cooking Process of Skipjack Tuna Tsukudani and Composition Analysis of Seasoning Solution
Meat Research 2023 Vol.37 (4): 13-20 [
Abstract
] (
139
) [
HTML
1 KB] [
PDF
2392 KB] (
148
)
62
HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin
A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality
Meat Research 2023 Vol.37 (2): 62-67 [
Abstract
] (
174
) [
HTML
1 KB] [
PDF
2082 KB] (
231
)
1
WAN Zhengyang, HUANG Yechuan, PENG Chunlei, LI Ning, CHENG Yushan, CHEN Dan, ZHANG Keyuan, CHENG Jiaqi
Molecular Dynamics Simulation of the Effect of Ascorbic Acid on the Protease Activity of Papain
Meat Research 2023 Vol.37 (1): 1-6 [
Abstract
] (
140
) [
HTML
1 KB] [
PDF
2846 KB] (
416
)
20
HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang
Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork
Meat Research 2022 Vol.36 (9): 20-26 [
Abstract
] (
122
) [
HTML
1 KB] [
PDF
4433 KB] (
355
)
13
MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin
Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology
Meat Research 2022 Vol.36 (8): 13-20 [
Abstract
] (
212
) [
HTML
1 KB] [
PDF
3281 KB] (
199
)
21
LIU Siru, LUO Longlong, REN Weihe, DING Gongtao, XIE Diaodiao, YE Wenbo, CHEN Shien, Sharizah ALIMAT
Optimization of Enzymatic Hydrolysis of Beef and Analysis of Amino Acid Composition of Hydrolysate
Meat Research 2020 Vol.34 (11): 21-26 [
Abstract
] (
143
) [
HTML
1 KB] [
PDF
2398 KB] (
156
)
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
)
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
)
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
)
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
)
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
)
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
)
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
)
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
)
25
LIANG Xiaona, YE Xinyang, HAN Hongjiao, WU Shang, WU Shangyi, KANG Shimo, TAO Dongbing, YUE Xiqing
Optimization of Fermentation Conditions of Chicken Blood
Meat Research 2017 Vol.31 (10): 25-30 [
Abstract
] (
193
) [
HTML
1 KB] [
PDF
2676 KB] (
275
)
1
ZHANG Huan, QI Penghui, CHEN Qian, KONG Baohua
Influence of KCl and CaCl2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage
Meat Research 2017 Vol.31 (9): 1-6 [
Abstract
] (
176
) [
HTML
1 KB] [
PDF
2139 KB] (
244
)
56
SHAO Junjie, ZHANG Meiqin, WU Guanghong, HUANG Hongbing, XU Xinglian
Recent Progress in Understanding the Effects of Isoelectric Solubilization Precipitation (ISP) on Gel Properties of Fish Proteins
Meat Research 2017 Vol.31 (3): 56-61 [
Abstract
] (
200
) [
HTML
1 KB] [
PDF
1959 KB] (
425
)
32
LI Xin-sheng，DANG Ya，WANG Yan-long
Chinese Beef Jerky Processing Technology and Industry Development Status
Meat Research 2012 Vol.26 (4): 32-35 [
Abstract
] (
196
) [
HTML
1 KB] [
PDF
204 KB] (
626
)
18
ZHANG Bo，XU Bo-kai，ZHOU Xiao-jian，YANG Yi，TIAN Yu-jing，MA Li-zhen
Optimization of Fish and Vegetable Patties Recipe
Meat Research 2012 Vol.26 (3): 18-23 [
Abstract
] (
170
) [
HTML
1 KB] [
PDF
302 KB] (
219
)
1
YANG Ming-duo，LIU Yang，ZHANG Ling-wen，LI Hu，DU Ning-ning
Physical Properties of Egg White Batter and Its Effects on Quality of Fried Sliced Pork
Meat Research 2011 Vol.25 (10): 1-5 [
Abstract
] (
111
) [
HTML
1 KB] [
PDF
263 KB] (
440
)
1
SUN Dong-mei，HUAN Yan-jun
Free Radical Scavenging Effect of Celery Powder and the Antioxidant in Meat Products
Meat Research 2011 Vol.25 (9): 1-4 [
Abstract
] (
171
) [
HTML
1 KB] [
PDF
254 KB] (
323
)
9
BAI Qing-yun;CHEN Xiao-ming
Optimizing Tenderization of Fresh Pork Using Response Surface Methodology
Meat Research 2011 Vol.25 (2): 9-12 [
Abstract
] (
138
) [
HTML
1 KB] [
PDF
220 KB] (
319
)
40
LI Peihong;WANG Huaixin;HUAN Yanjun
Research on Tenderizing Effect of Papain on Dried Meat Slice
Meat Research 2011 Vol.25 (1): 40-45 [
Abstract
] (
148
) [
HTML
1 KB] [
PDF
4854 KB] (
838
)
54
SONG Huige
The Application of Enose Technology in Food Sensory Analysis
Meat Research 2011 Vol.25 (1): 54-58 [
Abstract
] (
120
) [
HTML
1 KB] [
PDF
2426 KB] (
441
)
64
JIN Shengkun;LI Yong
Fuzzy Comprehensive Evaluation Applied in Food Sensory Evaluation
Meat Research 2011 Vol.25 (1): 64-67 [
Abstract
] (
136
) [
HTML
1 KB] [
PDF
2458 KB] (
638
)
First page | Prev page |
Next page
|
Last page
Page 1 of 5, 146 records
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
