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Other articles related with "TS201.2":
57
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
Meat Research 2023 Vol.37 (5): 57-65 [
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149
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1 KB] [
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4496 KB] (
231
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49
WEI Daiwei, WEI Chaokun*, ZHANG Huiling
Grey Correlation Degree for Analysis of the Correlation between Electronic Nose Responses to Meat Flavors and Their Sensory Scores
Meat Research 2022 Vol.36 (5): 49-53 [
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125
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1 KB] [
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2076 KB] (
170
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41
CHEN Chao, WANG Zhen, REN Nan, LIU Mengyao, JI Xiaomeng, LI Yingying, GUO Wenping
Determination of Inosine and Its Related Compounds in Chicken by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
Meat Research 2021 Vol.35 (10): 41-47 [
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157
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1 KB] [
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4099 KB] (
77
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89
DAI Ying, SONG Haiyong, WU Xi, YU Chunyuan
Recent Progress in the Formation, Detection and Control of Biogenic Amines in Meat Products
Meat Research 2020 Vol.34 (11): 89-97 [
Abstract
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159
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1 KB] [
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3218 KB] (
281
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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
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120
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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
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144
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1 KB] [
PDF
2147 KB] (
300
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22
WU Hai-zhou;ZHANG Ying-yang;TANG Jing;YU Xiang;LI Liang-hao;WANG Jian;ZHANG Jian-hao
Progress towards Sodium Chloride Reduction in Meat Products
Meat Research 2014 Vol.28 (6): 22-26 [
Abstract
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244
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1 KB] [
PDF
1175 KB] (
1450
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5
ZHU Chao-zhi;ZHANG Wan-gang;XU Xing-lian;ZHOU Guang-hong
Antioxidant Activity in vitro of Peptide Fractions Extracted from Jinhua Ham
Meat Research 2013 Vol.27 (6): 5-9 [
Abstract
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116
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1 KB] [
PDF
2093 KB] (
296
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39
WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao
Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products
Meat Research 2013 Vol.27 (6): 39-43 [
Abstract
] (
140
) [
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1 KB] [
PDF
1446 KB] (
1920
)
1
CAO Ying-ying;ZHANG Liang;WANG Peng;ZHOU Guang-hong;XU Xing-lian
Combined Effect of Ultra High Pressure and Heating on Gel Properties and Secondary Structure of Myosin
Meat Research 2013 Vol.27 (1): 1-7 [
Abstract
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159
) [
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1 KB] [
PDF
3005 KB] (
476
)
36
LI Hui-li;LIU Zun-ying
Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products
Meat Research 2012 Vol.26 (7): 36-38 [
Abstract
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142
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1 KB] [
PDF
392 KB] (
603
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28
TAO Shu-ying;LING Bo;MING Jian
Effect of Grape Pomace Dietary Fiber Superfine Powder on Quality and Storage Stability of Low Temperature Sausages
Meat Research 2012 Vol.26 (6): 28-33 [
Abstract
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140
) [
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1 KB] [
PDF
218 KB] (
374
)
42
SHANG Jin，JIN Ye
Recent Advance in Research on Correlation between PPARGC1α Gene and Meat Quality
Meat Research 2012 Vol.26 (3): 42-44 [
Abstract
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143
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1 KB] [
PDF
160 KB] (
270
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34
DU Xi-ling
Determination of Flavor Substances in Fermented Pork by GC-MS
Meat Research 2012 Vol.26 (2): 34-36 [
Abstract
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140
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1 KB] [
PDF
164 KB] (
286
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57
WANG Fu-long;PENG Zeng-qi;WANG Rong-rong;YAO Yao;ZHANG Ya-wei
Recent Advances in Studies on Speciation Analysis of Selenium in Edible Animal Tissues
Meat Research 2011 Vol.25 (4): 57-60 [
Abstract
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130
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1 KB] [
PDF
172 KB] (
254
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36
ZHANG Ya-wei;GUO Xiu-yun;PENG Zeng-qi
A Review of Research Progress in Salt Substitutes
Meat Research 2011 Vol.25 (2): 36-38 [
Abstract
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203
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1 KB] [
PDF
177 KB] (
371
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21
ZHAO Xiaowan
The Degradation of Lycopene in Food Processing
Meat Research 2011 Vol.25 (1): 21-23 [
Abstract
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127
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1 KB] [
PDF
2399 KB] (
483
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60
YU Shujuan;DING Wu;XU Baocai
Physicochemical Characteristics&Storage Properties of Ham
Meat Research 2010 Vol.24 (8): 60-62 [
Abstract
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107
) [
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1 KB] [
PDF
3163 KB] (
193
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63
JIA Peihong;ZHANG Kunsheng;REN Yunxia
Study on the Relationship Between Total Volatile Basic Nitrogen(TVB-N)and Meat Storage Temperature
Meat Research 2010 Vol.24 (8): 63-66 [
Abstract
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119
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1 KB] [
PDF
3680 KB] (
419
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63
HOU Wenhui
Determination of Crude Fat Content in Sunit Mutton
Meat Research 2010 Vol.24 (6): 63-65 [
Abstract
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123
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1 KB] [
PDF
2837 KB] (
208
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13
MU Xue;HAN Jianzhong
On Cathepsin in Skeletal Muscle
Meat Research 2010 Vol.24 (5): 13-17 [
Abstract
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129
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1 KB] [
PDF
2656 KB] (
632
)
18
ZHU Yuanyuan;ZHUANG Hong;ZHANG Ting;CHEN Lequn;LIU Jing-bo
Study Process on Heme Iron
Meat Research 2010 Vol.24 (5): 18-23 [
Abstract
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172
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1 KB] [
PDF
2762 KB] (
1043
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59
YOU Juan;SHEN Huixing;LUO Yongkang
Study on Hydrolysates of Silver Carp Protein on Scavenging DPPH Radical Activity by Maillard Reaction
Meat Research 2010 Vol.24 (5): 59-61 [
Abstract
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105
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1 KB] [
PDF
3476 KB] (
193
)
78
LU Yanyan;WANG Baowei
Research Advance of Immobilized Enzyme Preparation Technology based on Magnetic Microspheres
Meat Research 2010 Vol.24 (5): 78-82 [
Abstract
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122
) [
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1 KB] [
PDF
2653 KB] (
238
)
56
The Study of the Immune Effect of Extraction and Purification of IgM from the Mucus of Catfish
Meat Research 2010 Vol.24 (4): 56-59 [
Abstract
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128
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1 KB] [
PDF
5749 KB] (
190
)
54
WANG Yu;SONG Yongqing;QIAO Xiaoling
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
Meat Research 0 Vol. (): 54-57 [
Abstract
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66
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1 KB] [
PDF
0 KB] (
123
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54
WANG Yu;SONG Yongqing;QIAO Xiaoling
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
Meat Research 2009 Vol.23 (12): 54-57 [
Abstract
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99
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1 KB] [
PDF
5276 KB] (
188
)
8
XING Zixin;ZHU Qiujin
Studies on Antioxidant Activities and Refreshment of Carnosine for Pork
Meat Research 2009 Vol.23 (10): 8-12 [
Abstract
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139
) [
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1 KB] [
PDF
2981 KB] (
351
)
9
PAN Jinfeng;SHEN Huixing;SONG Yongling;YOU Juan;LUO Yongkang
A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants
Meat Research 2009 Vol.23 (6): 9-15 [
Abstract
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151
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1 KB] [
PDF
338 KB] (
1241
)
42
DIAO Enjie;LI Xiangyang;DING Xiaowen
Effects of Frying Temperature and Time on Acrylamide Contents of Chicken
Meat Research 2009 Vol.23 (6): 42-45 [
Abstract
] (
153
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1 KB] [
PDF
394 KB] (
340
)
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