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1
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[Metagenomic Analysis of Microbial Contamination and Genetic Information in Cooked Chicken Feet Products]
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2024 Vol.38(11):1-11 |
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SONG Sheng, GUO Kunpeng, HAO Qin, WANG Fang, YAN Li, LI Zheng, ZHANG Jihong |
[Abstract]
( 184 )
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(93)
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2
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[Effects of Different Curing Methods on the Quality of Prepared Sharpbelly]
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2024 Vol.38(11):23-27 |
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ZHANG Yuanyuan, KANG Zhuangzhuang, LIU Chang, ZHANG Guodong, XIAO Fugang |
[Abstract]
( 132 )
[HTML 0 KB][PDF 2278 KB]
(77)
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3
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[Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods]
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2024 Vol.38(11):28-33 |
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HUANG Kaizheng, LI Xiang, OUYANG Can, ZHU Zhenhua, TONG Guangsen, ZAN Bowen, XIAO Yalan, LI Yufeng |
[Abstract]
( 119 )
[HTML 0 KB][PDF 2474 KB]
(70)
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4
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[Research Progress on Authentication Techniques for Foods of Animal Origin]
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2024 Vol.38(11):55-63 |
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GUO Yaning, LIU Yaxuan, ZHOU Jian, LI Kai, LI Liang |
[Abstract]
( 105 )
[HTML 0 KB][PDF 2208 KB]
(746)
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5
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[Effect of Different Additives on the Quality and Uric Acid-Lowering Potential of Surimi Gels]
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2025 Vol.39(1):1-8 |
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CAO Shuning, YIN Tao, LIU Ru, HUANG Qilin, MA Huawei, HU Yang, LIU Youming, YOU Juan |
[Abstract]
( 99 )
[HTML 0 KB][PDF 3147 KB]
(151)
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6
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[Effect of Protein Oxidation on Emulsifying Properties of Porcine Skin Gelatin]
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2024 Vol.38(11):12-17 |
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XU Wanjun, GOU Hao, ZHAN Shuai, ZHANG Yaqi, BAO Yulong |
[Abstract]
( 94 )
[HTML 0 KB][PDF 3151 KB]
(61)
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7
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[Effect of Refrigeration Time on Changes in Biogenic Amine Contents in Large Yellow Croaker and Pomfret]
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2024 Vol.38(11):41-46 |
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LU Zhuyang, SHAO Biao, WANG Linlin, XU Jingjing, ZHANG Xia, LI lingyu, SHEN Lei |
[Abstract]
( 92 )
[HTML 0 KB][PDF 2374 KB]
(72)
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8
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[Mechanisms of Action and Application of Probiotics for the Prevention and Control of Listeria monocytogenes Biofilm Formation: An Update]
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2024 Vol.38(11):64-73 |
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WU Tongxuan, YANG Huixuan, HU Anqi, LIU Yunge, ZHANG Yimin |
[Abstract]
( 86 )
[HTML 0 KB][PDF 2448 KB]
(1619)
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9
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[Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy]
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2024 Vol.38(5):61-70 |
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WANG Dong, LUAN Yunxia, WANG Xinran, JIA Wenshen |
[Abstract]
( 84 )
[HTML 0 KB][PDF 1935 KB]
(13)
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10
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[Effects of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Gengma Sour Meat]
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2024 Vol.38(11):18-22 |
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WU Chunxia, SHI Youquan, YANG Yan, WANG Qi, SHI Lifen, NIAN Xuruo, PENG Tingting, CHEN Tao |
[Abstract]
( 83 )
[HTML 0 KB][PDF 2058 KB]
(46)
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11
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[Effect of Different Thawing Methods on the Quality of Chicken Patty]
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2024 Vol.38(9):42-47 |
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WANG Rui, NIU Shuyu, WANG Rui, WEI Yitong |
[Abstract]
( 83 )
[HTML 0 KB][PDF 2608 KB]
(32)
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12
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[Research Progress on Quality Evaluation and Preservation Methods of Ostrich Meat]
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2024 Vol.38(11):47-54 |
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ZHANG Xuemei, JIN Manqin, FAN Jiaxing, CHEN Changsong, XUE Wentong |
[Abstract]
( 81 )
[HTML 0 KB][PDF 1810 KB]
(72)
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13
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[Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage]
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2024 Vol.38(5):7-14 |
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ZHAO Gaiming, SI Yuping, LI Jiahui, XU Long, ZHU Chaozhi, GU Yue, LI Fuqiang |
[Abstract]
( 81 )
[HTML 0 KB][PDF 6240 KB]
(12)
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14
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[Analysis of Changes in Protein Secondary Structure during Thermal Beef Processing by Two-Dimensional Correlated Infrared Spectroscopy]
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2024 Vol.38(8):1-7 |
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XIE Anguo, WANG Tingmin, ZHANG Qinhua, LI Chao, WANG Mansheng |
[Abstract]
( 75 )
[HTML 0 KB][PDF 7110 KB]
(92)
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15
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[Effects of Hypoxia on Oxidative Damage and Glucose Metabolism in Rainbow Trout Muscle]
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2024 Vol.38(9):1-7 |
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HU Ao, GUO Bingbing, SONG Xiangyue, ZHAO Manman, XIONG Guangquan, WANG Lan, CHEN Sheng, WU Wenjin, SHI Liu, QIAO Yu, CHEN Lang, GUO Xiaojia, LI Wei |
[Abstract]
( 74 )
[HTML 0 KB][PDF 3832 KB]
(117)
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16
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[Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products]
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2025 Vol.39(1):72-81 |
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LI Wen, ZHOU Yu, DU Qingfei, FANG Hongmei, CHEN Conggui |
[Abstract]
( 74 )
[HTML 0 KB][PDF 2260 KB]
(88)
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17
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[Inhibitory Effect of Three Plant Essential Oils against Dominant Spoilage Bacteria in Processed Beef Steak]
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2024 Vol.38(9):29-35 |
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RAN Cenchen, CUI Haotian, LIU Yazhi, YANG Yi, MU Junchen, WANG Qingling |
[Abstract]
( 72 )
[HTML 0 KB][PDF 3632 KB]
(271)
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18
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[Effect of Different Wood Chips on Volatile Compounds in Sichuan-style Smoked Bacon]
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2024 Vol.38(11):34-40 |
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JIA Yinhua, JIN Chunping, WEN Yongping, ZOU Qiang |
[Abstract]
( 72 )
[HTML 0 KB][PDF 3846 KB]
(39)
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19
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[Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process]
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2024 Vol.38(5):1-6 |
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XIAO Jiyou, LI Jianjun, ZHANG Jianmei, GONG Hansheng, LIU Huan |
[Abstract]
( 71 )
[HTML 0 KB][PDF 3039 KB]
(23)
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20
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[Recent Advances in the Application of Chitosan in the Preservation of Meat and Meat Products]
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2024 Vol.38(5):71-76 |
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YAN Xiaoying, LIANG Rongrong, ZHANG Yimin, MAO Yanwei |
[Abstract]
( 71 )
[HTML 0 KB][PDF 2667 KB]
(10)
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21
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[Changes in Lipids and Volatile Compounds of Pacific Oysters during Live Storage]
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2024 Vol.38(10):23-29 |
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LI Tongtong, ZHAO Ling, WANG Shanyu, LIU Qi, CAO Rong |
[Abstract]
( 70 )
[HTML 0 KB][PDF 3971 KB]
(14)
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22
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[Effect of Glycerol Combined with Preservatives on the Quality of Semi-dried Blunt Snout Bream during Storage]
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2024 Vol.38(9):21-28 |
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FANG Xiaoyu, XUE Yike, XIONG Shanbai, YIN Tao, LIU Ru, YOU Juan |
[Abstract]
( 70 )
[HTML 0 KB][PDF 2787 KB]
(23)
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23
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[Research Progress on Minced Antarctic Krill (Euphausia superba)]
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2024 Vol.38(9):64-70 |
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ZHANG Xiaoxia, ZHANG Junjie, LIU Zhidong, GU Jinjin |
[Abstract]
( 69 )
[HTML 0 KB][PDF 2169 KB]
(24)
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24
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[A Review of Technologies for Freshness Detection of Meat and Meat Products]
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2025 Vol.39(1):64-71 |
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HOU Zhixuan, ZHANG Duoduo, YAO Pingbo, LIU Yongfeng |
[Abstract]
( 69 )
[HTML 0 KB][PDF 1711 KB]
(106)
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25
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[Effects of Ultrasonic Treatment on Solubility of Oyster Myofibrillar Protein]
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2024 Vol.38(7):8-14 |
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LI Xiaoyan, ZUO Shuojing, LIU Xiaohan, ZHANG Qing, HUAI Xiangqian, SANG Yaxin |
[Abstract]
( 68 )
[HTML 0 KB][PDF 2721 KB]
(19)
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26
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[Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community]
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2025 Vol.39(2):1-10 |
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CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao |
[Abstract]
( 68 )
[HTML 0 KB][PDF 3606 KB]
(108)
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27
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[Effects of the Hydrophobicity of Polysaccharides on the Properties of Surimi Gel]
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2024 Vol.38(7):15-21 |
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LONG Kangyuan, ZHANG Sijin, YIN Tao, YOU Juan, LIU Ru, MA Huawei |
[Abstract]
( 67 )
[HTML 0 KB][PDF 3935 KB]
(26)
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28
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[Effect of Different Packaging Methods on the Growth and Spoilage Characteristics of Pseudomonas lundensis and Brochothrix thermosphacta Inoculated in Chilled Chicken Meat]
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2024 Vol.38(9):57-63 |
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DENG Xiaofang, LIU Fang, WANG Daoying, ZHANG Xing |
[Abstract]
( 66 )
[HTML 0 KB][PDF 3290 KB]
(30)
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29
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[Research Progress on the Application of Preservation Techniques for Aquatic Products]
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2024 Vol.38(7):55-62 |
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LAN Weiqing, LIU Shuting, XIE Jing |
[Abstract]
( 64 )
[HTML 0 KB][PDF 2385 KB]
(36)
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30
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[Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products]
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2024 Vol.38(8):72-78 |
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YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu |
[Abstract]
( 64 )
[HTML 0 KB][PDF 2058 KB]
(251)
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