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冷却贮藏期间滩羊肉氧化应激与线粒体 功能损伤的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 201, doi. 10.7506/spkx1002-6630-20240223-114
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NO 介导的宰后成熟期间滩羊肉线粒体通路 细胞凋亡对嫩度的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20240105-057
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秦川牛宰后成熟过程中线粒体翻译延长因子Tu与 能量代谢的关联性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20240213-074
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丙酮酸激酶翻译后修饰影响肉品质研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 303, doi. 10.7506/spkx1002-6630-20230601-006
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活性氮自由基介导的氧化机制对 肉品质的影响研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 284, doi. 10.7506/spkx1002-6630-20230612-097
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B 细胞淋巴瘤2对宰后秦川牛肉细胞凋亡及 保水性的调控作用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 205, doi. 10.7506/spkx1002-6630-20240108-066
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秦川牛宰后成熟期间基础免疫球蛋白对其 肉品质变化的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20230403-024
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PI3K/AKT信号通路对冷却滩羊肉贮藏期间 细胞凋亡的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 173, doi. 10.7506/spkx1002-6630-20230512-111
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- Article
宰后贮藏期间氧化磷酸化调控滩羊肉 色泽稳定性的机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 153, doi. 10.7506/spkx1002-6630-20230425-250
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宰后贮藏期间滩羊肉线粒体氧化磷酸化与色泽 稳定性的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20230402-005
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羊肉中呈膻物质的形成机制及 降膻方式的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 331, doi. 10.7506/spkx1002-6630-20230421-207
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秦川牛宰后成熟期间BSG对MAPK信号 通路及细胞凋亡的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 48, doi. 10.7506/spkx1002-6630-20230519-194
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滩羊肉成熟过程中糖酵解与保水性之间的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20230208-071
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基于蛋白质组学分析蛋白酶体对宰后秦川牛肉 贮藏期间品质变化的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 86, doi. 10.7506/spkx1002-6630-20230412-118
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基于转录组学分析PI3K/AKT通路对冷却 滩羊肉贮藏期间肌肉代谢稳态的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 16, doi. 10.7506/spkx1002-6630-20221106-062
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滩羊肉成熟过程中糖酵解与保水性之间的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20230208-071
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秦川牛宰后成熟期间BSG对MAPK信号 通路及细胞凋亡的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20230519-194
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滩羊尾脂共轭亚油酸微胶囊的理化性质及其 潜在生物活性评估.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20230417-168
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牛HSPA6蛋白特性分析及蛋白互作网络构建.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20230323-228
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冷却滩羊肉的转录组学分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 50, doi. 10.7506/spkx1002-6630-20230404-037
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蛋白酶体及其介导的泛素-蛋白酶体途径对宰后 秦川牛肉蛋白的降解作用.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 112, doi. 10.7506/spkx1002-6630-20230320-196
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蛋白质ADP核糖基化对秦川牛肉品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 8, doi. 10.7506/spkx1002-6630-20230308-076
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氯化钙对宰后成熟期间滩羊肉能量水平及 品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20230411-095
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宰后成熟过程中线粒体损伤与滩羊肉 嫩度的关联性分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 54, doi. 10.7506/spkx1002-6630-20230522-213
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宰后成熟过程中脂多糖诱导剂对滩羊肌细胞 线粒体凋亡信号通路的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 10, doi. 10.7506/spkx1002-6630-20230509-073
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不同冻结方式对手抓羊肉微观结构、水分迁移及品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 10, p. 146, doi. 10.16429/j.l009-7848.2023.10.016
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热处理对牛骨酶解液美拉德反应产物呈味物质及挥发性成分的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 181, doi. 10.16429/j.l009-7848.2023.09.019
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贮藏期间蛋白质氧化对牛肉品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 327, doi. 10.16429/j.l009-7848.2023.07.033
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中式炒制滩羊肉香气活性物质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 311, doi. 10.16429/j.1009-7848.2023.05.031
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滩羊肉嫩度形成中<sup>2+</sup>氛的信号转导作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 12, p. 214, doi. 10.16429/j.1009-7848.2022.12.022
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羊肉烤制过程中水分的分布与迁移规律.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 3, p. 297, doi. 10.16429/j.1009-7848.2022.03.033
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牛肉臊子工业半成品炒制各阶段挥发性化合物分析.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 14, p. 290, doi. 10.11975/j.issn.1002-6819.2020.14.035
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红外复合加热型连续式智能串烤机设计与试验.
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- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 17, p. 63, doi. 10.11975/j.issn.1002-6819.2019.15.009
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红外复合加热型连续式智能串烤机设计与试验.
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- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 15, p. 63, doi. 10.11975/j.issn.1002-6819.2019.15.009
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基于LF-NMR和HS-SMPE-GC-MS分析烤牛脂水分分布及关键挥发性风味物质.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 278, doi. 10.7506/spkx1002-6630-20220523-283
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- Article
秦川牛宰后成熟期间热休克蛋白A6 对肉品质变化的影响机制.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20220510-128
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不同冻结速率手抓羊肉挥发性风味物质差异分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 288, doi. 10.7506/spkx1002-6630-20220316-192
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滩羊肉宰后成熟期间ATPase活力变化 对微观结构及保水性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 16, doi. 10.7506/spkx1002-6630-20210625-295
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宰后成熟期间结构蛋白对秦川牛肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 199, doi. 10.7506/spkx1002-6630-20210706-050
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缺氧诱导因子对滩羊肉宰后初期能量水平及肉色的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 36, doi. 10.7506/spkx1002-6630-20210719-219
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冷藏期间滩羊肉保水性变化的机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 191, doi. 10.7506/spkx1002-6630-20210809-121
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宰后成熟期间能量物质、pH值和肌原纤维小片化 指数对秦川牛肉嫩度的影响及其机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20210526-318
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基于 ICP-MS 的滩羊骨骼矿质元素溯源指纹图谱.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 322, doi. 10.7506/spkx1002-6630-20210615-167
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基于SSR标记技术对3 种国产绵羊肉的 品种鉴别分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 346, doi. 10.7506/spkx1002-6630-20210228-305
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- Article
焙烤对宁夏滩羊羊脂水分分布和关键性 香气成分的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 287, doi. 10.7506/spkx1002-6630-20210406-067
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不同贮藏期冷却滩羊肉煮制后挥发性 气味物质的变化.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 265, doi. 10.7506/spkx1002-6630-20210419-253
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羟自由基氧化对牛肌原纤维蛋白结构与 乳化性能的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20210324-299.
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基于电子鼻、GC-MS结合化学计量学方法 鉴别烤羊肉掺假.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 291, doi. 10.7506/spkx1002-6630-20210307-089
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不同高温烹饪方式加工过程中滩羊肉 风味化合物的差异比较.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 166, doi. 10.7506/spkx1002-6630-20200808-114
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蛋白质组学揭示滩羊宰后成熟过程中 风味前体物质的变化机理.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 20, doi. 10.7506/spkx1002-6630-20200807-105
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