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1
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Research Progress on the Effect of Lactobacillus plantarum on the Flavor of Fermented Meat Products
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2023 Vol.37(9):70-75
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ZHANG Xinbin, HU Weidong, LI Junran, ZHANG Qian |
[Abstract]
(95)
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2
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Research and Application of Fat Substitutes in Meat Products
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2023 Vol.37(10):57-65
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WANG Yang, LI Beibei, CHEN Sengao, YANG Chaoyue, ZHU Qiujin, ZHOU Ying |
[Abstract]
(158)
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(2757)
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3
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Research Progress in Rapid Detection of Tetracycline Using Fluorescent Nanoprobes
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2023 Vol.37(7):60-70
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YAN Zhiyu, ZHOU Shuai, YAO Zhiyi |
[Abstract]
(104)
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(2411)
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4
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Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition
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2023 Vol.37(5):72-80
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CHEN Ziting, CHEN Mengting, SUN Zhida |
[Abstract]
(194)
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(2190)
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5
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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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6
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Comparison of Veterinary Drug Residue Limits in Beef in China and Abroad and A Review of Chinese Testing Standards
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2023 Vol.37(6):65-73
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LIU Zhongying, WANG Xiaoping, ZHU Minmin, TAN Yanan, HE Yexin, WANG Xin |
[Abstract]
(115)
[HTML 0 KB][PDF 3057 KB]
(1600)
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7
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Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins
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2024 Vol.38(4):51-61
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LU Lijuan, SHEN Hui, QI Wenhui, ZHANG Zhisheng, SHU Ying, WANG Han, ZHANG Xu, YANG Qingrui, YANG Tianyi |
[Abstract]
(42)
[HTML 0 KB][PDF 2677 KB]
(1538)
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8
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Research Progress on Quality Evaluation, Storage and Preservation of Chicken Meat
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2023 Vol.37(7):45-51
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CHEN Jiayu, HAN Chunyuan, XIAO Yu, YAO Jiannan, LIU Yongfeng |
[Abstract]
(111)
[HTML 0 KB][PDF 1588 KB]
(1247)
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9
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Optimization of Fermentation Conditions for Chondroitinase Production by Pseudarthrobacter sp. PL-410
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2023 Vol.37(9):21-29
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XIAO Mengyuan, LI Pinglan, WU Ruiyun |
[Abstract]
(79)
[HTML 0 KB][PDF 4164 KB]
(991)
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10
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Progress in the Preparation and Functional Evaluation of Animal Derived Immune-Active Peptides
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2023 Vol.37(10):49-56
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XI Liqin, YANG Junna, LI Jiapeng, LIU Li, FU Lijun, ZHANG Xin, WANG Shouwei |
[Abstract]
(80)
[HTML 0 KB][PDF 2435 KB]
(932)
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11
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Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
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2023 Vol.37(5):1-10
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ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao |
[Abstract]
(183)
[HTML 0 KB][PDF 4136 KB]
(895)
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12
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Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products: A Review
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2023 Vol.37(6):51-56
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WANG Wei, WEN Yu, ZHANG Rui, BAI Ting, ZHANG Jiamin, JI Lili, WU Zhoulin, TANG Chun, GAO Ying |
[Abstract]
(173)
[HTML 0 KB][PDF 2089 KB]
(816)
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13
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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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14
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Food Antifreeze Agents: Mechanism of Action and Application to Meat Products
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2023 Vol.37(11):50-55
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WANG Zhe, WANG Xiaowen, ZHANG Xinxiao, WANG Lingjuan, QIN Xiaojuan, XU Weimin, WANG Daoying, ZOU Ye |
[Abstract]
(86)
[HTML 0 KB][PDF 1924 KB]
(744)
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15
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Effect of Cooking Time on the Quality of Low-Temperature Ready-to-Eat Duck Breast Meat
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2023 Vol.37(6):21-28
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HE Junjie, CAO Chuanai, KONG Baohua, ZHAO Weiyan, LI Yuangang, JI Yunlong, LIU Qian |
[Abstract]
(123)
[HTML 0 KB][PDF 3355 KB]
(584)
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16
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Formulation Optimization of Edible Film for Tilapia Packaging
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2023 Vol.37(9):30-38
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MENG Xiaohua |
[Abstract]
(97)
[HTML 0 KB][PDF 4649 KB]
(566)
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17
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Research Progress on Intelligent Hydrogel and Its Application in Meat Freshness Monitoring
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2024 Vol.38(7):63-70
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LI Hai, ZHANG Qian, HU Jiayi, ZHANG Xiaoliang, WANG Chongyuan, WANG Lili, SUN Tong |
[Abstract]
(52)
[HTML 0 KB][PDF 2139 KB]
(488)
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18
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Optimized Preparation and Antioxidant Activity of Enzymatic Hydrolysate from Hippocampus abdominals
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2023 Vol.37(10):22-29
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CHEN Peilu, LI Ming, ZHANG Jiayuan, QIU Fengyan, QIU Xianzhu, LUO Youhua, QI Huanyang, XU Guanghui |
[Abstract]
(113)
[HTML 0 KB][PDF 3577 KB]
(477)
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19
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Research Progress on Analytical Techniques for Detection of Meat Flavor Substances
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2023 Vol.37(8):46-51
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DU Chunlin, ZHAO Chunping, TAN Ya |
[Abstract]
(101)
[HTML 0 KB][PDF 2024 KB]
(465)
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20
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Quality and Processing Characteristics of Different Beef Cuts from Male and Female Chaidamu Cattle
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2023 Vol.37(10):1-7
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ZHU Chaozhi, LI Kaiyuan, WANG Kai, ZHANG Jiali, LIU Yanxia, ZHAO Gaiming, YIN Mancai |
[Abstract]
(154)
[HTML 0 KB][PDF 2002 KB]
(429)
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21
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Research Progress on Livers of Livestock and Poultry: A Review of Odorants and Deodorization Techniques
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2023 Vol.37(7):28-34
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XIA Qiang, HUANG Siqiang, LIANG Yiqi, XU Le, ZHOU Changyu, DANG Yali, CAO Jinxuan, TU Maolin, SUN Yangying, PAN Daodong |
[Abstract]
(146)
[HTML 0 KB][PDF 1522 KB]
(411)
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22
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Effect of Ultra-High Pressure versus Irradiation Sterilization on the Quality of Largemouth Bass (Micropterus salmoides) during Refrigerated Storage
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2023 Vol.37(6):34-40
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CHEN Fangxue, WANG Shizhe, QIU Wenxing, WANG Chao,YANG Yuping, XIONG Guangquan, QIAO Yu, WU Wenjin, WANG Lan |
[Abstract]
(159)
[HTML 0 KB][PDF 7332 KB]
(392)
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23
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Research Progress on Abnormal Broiler Meat
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2023 Vol.37(7):35-44
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WANG Ke, LIU Huan, ZHANG Yimin, SUN Jingxin |
[Abstract]
(112)
[HTML 0 KB][PDF 2092 KB]
(372)
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24
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Effects of Different Fat Replacers on Eating Quality and Digestive Characteristics of Pork Meatballs
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2024 Vol.38(1):19-27
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ZHENG Xueke, CHEN Hui, LIU Haibo, WANG Qing, HU Xiao, ZHU Jing, LIU Xiong |
[Abstract]
(122)
[HTML 0 KB][PDF 2426 KB]
(365)
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25
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Effect of High-Pressure Treatment on Stress Relaxation Characteristics of Refrigerated Tan Sheep Muscle Investigated by Cysteine Oxidative Modification Proteomics
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2024 Vol.38(6):9-18
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GAO Yurong, BU Ningxia, ZHANG Rui, WANG Suye, LIU Dunhua |
[Abstract]
(35)
[HTML 0 KB][PDF 0 KB]
(348)
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26
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Preparation and Characterization of Chicken Breast Protein Hydrolysate-Stabilized Pickering Emulsion Gel
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2023 Vol.37(7):8-16
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YANG Lin, ZHENG Hua, JIANG Weifeng, LIU Zeqi, MA Peng, WU Shaozong, GUO Zonglin, LIN Jie |
[Abstract]
(101)
[HTML 0 KB][PDF 8221 KB]
(336)
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27
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Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
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2023 Vol.37(5):11-17
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CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng |
[Abstract]
(158)
[HTML 0 KB][PDF 2513 KB]
(332)
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28
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Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
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2023 Vol.37(5):49-56
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DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao |
[Abstract]
(189)
[HTML 0 KB][PDF 3381 KB]
(331)
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29
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Research Progress on Lingnan Juanzhang, Deep-Fried Pork-Stuffed Tofu Skin Roll: Processing Technology and Countermeasures against Potential Food Safety Risks
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2024 Vol.38(4):70-76
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XU Qingyi, PHUAH Eng-Tong, DONG Hao, ZENG Xiaofang, BAI Weidong, LI Guanghui |
[Abstract]
(59)
[HTML 0 KB][PDF 2486 KB]
(331)
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30
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Effects of Heating Temperatures on the Physicochemical Characteristics and Flavor of Lard Diacylglycerols
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2024 Vol.38(1):28-35
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DIAO Xiaoqin, LIU Guanhua, CHEN Xiaodong, JIA Ruixin, LIU Dengyong, GUAN Haining |
[Abstract]
(97)
[HTML 0 KB][PDF 2845 KB]
(319)
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