Works matching AU 罗瑞明

Results: 69

响应面法优化超声辅助双酶酶解牛骨蛋白工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 135, doi. 10.12161/j.issn.1005-6521.2023.07.019

By:

穆红;
罗瑞明;
李亚蕾

Publication type:

Article

宰后成熟期间细胞凋亡酶-3抑制剂对滩羊肉保水性及嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 96, doi. 10.7506/spkx1002-6630-20240805-033

By:

马萌;
马佳荣;
高爽;
梁燕群;
罗瑞明

Publication type:

Article

秦川牛宰后成熟过程中细胞自噬与肉色变化的相关性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 27, doi. 10.7506/spkx1002-6630-20240730-292

By:

梁燕群;
司健芳;
马萌;
高爽;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟过程中线粒体Tu翻译延长因子对牛肉持水性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20240115-126

By:

司健芳;
张静;
高爽;
马佳荣;
曹松敏;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟过程中蛋白质DJ-1对肉品质变化的影响机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 219, doi. 10.7506/spkx1002-6630-20231208-074

By:

张静;
赵文秀;
司健芳;
曹松敏;
李亚蕾;
罗瑞明

Publication type:

Article

冷却贮藏期间滩羊肉氧化应激与线粒体功能损伤的关系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 201, doi. 10.7506/spkx1002-6630-20240223-114

By:

魏志宝;
罗瑞明;
高爽;
杨东松;
虎瑶;
张赫宇;
马佳荣

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20240105-057

By:

马佳荣;
高爽;
刘长玲;
梁艳群;
虎瑶;
罗瑞明

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20240213-074

By:

司健芳;
高爽;
张静;
李亚蕾;
罗瑞明

Publication type:

Article

丙酮酸激酶翻译后修饰影响肉品质研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 303, doi. 10.7506/spkx1002-6630-20230601-006

By:

黄小兰;
陈丽;
任驰;
摆玉蔷;
侯成立;
李欣;
罗瑞明;
张德权

Publication type:

Article

活性氮自由基介导的氧化机制对肉品质的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 284, doi. 10.7506/spkx1002-6630-20230612-097

By:

赵文秀;
杜瑞;
罗瑞明;
袁红;
杨东松;
侯艳茹;
张昌艳;
罗玉龙

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 205, doi. 10.7506/spkx1002-6630-20240108-066

By:

刘长玲;
高爽;
马佳荣;
李亚蕾;
罗瑞明;
曹松敏

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20230403-024

By:

苏晓凤;
李亚蕾;
罗瑞明

Publication type:

Article

PI3K/AKT信号通路对冷却滩羊肉贮藏期间细胞凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 173, doi. 10.7506/spkx1002-6630-20230512-111

By:

张倩;
罗瑞明;
陈雪妍;
李荣;
王金霞;
胡丽筠

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 153, doi. 10.7506/spkx1002-6630-20230425-250

By:

王金霞;
魏志宝;
陈雪妍;
李荣;
张倩;
胡丽筠;
罗瑞明

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20230402-005

By:

王金霞;
杨波;
罗瑞明;
李荣;
陈雪妍;
张倩;
胡丽筠

Publication type:

Article

羊肉中呈膻物质的形成机制及降膻方式的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 331, doi. 10.7506/spkx1002-6630-20230421-207

By:

杨东松;
高爽;
袁红;
赵文秀;
罗玉龙;
罗瑞明;
侯艳茹

Publication type:

Article

秦川牛宰后成熟期间BSG对MAPK信号通路及细胞凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 48, doi. 10.7506/spkx1002-6630-20230519-194

By:

苏晓凤;
李亚蕾;
罗瑞明

Publication type:

Article

滩羊肉成熟过程中糖酵解与保水性之间的关系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20230208-071

By:

王金霞;
刘吉娟;
罗瑞明;
李荣;
陈雪妍;
张倩;
胡丽筠

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 86, doi. 10.7506/spkx1002-6630-20230412-118

By:

胡丽筠;
王金霞;
李荣;
张倩;
陈雪妍;
李亚蕾;
罗瑞明

Publication type:

Article

滩羊肉成熟过程中糖酵解与保水性之间的关系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20230208-071

By:

王金霞;
刘吉娟;
罗瑞明;
李荣;
陈雪妍;
张倩;
胡丽筠

Publication type:

Article

秦川牛宰后成熟期间BSG对MAPK信号通路及细胞凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20230519-194

By:

苏晓凤;
李亚蕾;
罗瑞明

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20230417-168

By:

裴慧敏;
李亚蕾;
曹松敏;
罗瑞明;
毕永昭;
伏棋画

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 16, doi. 10.7506/spkx1002-6630-20221106-062

By:

张倩;
杨波;
罗瑞明;
胡晓磊;
毕永昭;
陈雪妍;
王金霞;
李荣;
胡丽筠

Publication type:

Article

牛HSPA6蛋白特性分析及蛋白互作网络构建.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20230323-228

By:

胡丽筠;
马旭华;
李亚蕾;
罗瑞明

Publication type:

Article

冷却滩羊肉的转录组学分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 50, doi. 10.7506/spkx1002-6630-20230404-037

By:

陈雪妍;
杨波;
罗瑞明;
张倩;
王金霞;
李荣;
胡丽筠

Publication type:

Article

蛋白质ADP核糖基化对秦川牛肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 8, doi. 10.7506/spkx1002-6630-20230308-076

By:

伏棋画;
李亚蕾;
罗瑞明;
王雪蓉;
马旭华

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 112, doi. 10.7506/spkx1002-6630-20230320-196

By:

胡丽筠;
张倩;
陈雪妍;
王金霞;
李荣;
李亚蕾;
罗瑞明

Publication type:

Article

氯化钙对宰后成熟期间滩羊肉能量水平及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20230411-095

By:

陈雪妍;
罗瑞明;
张倩;
王金霞;
李荣;
胡丽筠

Publication type:

Article

宰后成熟过程中线粒体损伤与滩羊肉嫩度的关联性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 54, doi. 10.7506/spkx1002-6630-20230522-213

By:

李荣;
罗瑞明;
杜瑞;
罗玉龙;
王金霞;
陈雪妍;
张倩

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 10, doi. 10.7506/spkx1002-6630-20230509-073

By:

李荣;
罗瑞明;
杜瑞;
罗玉龙;
王金霞;
张倩;
陈雪妍

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20220510-128

By:

马旭华;
李亚蕾;
罗瑞明;
张杏亚

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 278, doi. 10.7506/spkx1002-6630-20220523-283

By:

王永瑞;
王松磊;
陈放;
柏霜;
李秀;
罗瑞明

Publication type:

Article

不同冻结速率手抓羊肉挥发性风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 288, doi. 10.7506/spkx1002-6630-20220316-192

By:

毕永昭;
单启梅;
罗瑞明;
柏霜;
姬琛;
王永瑞

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 16, doi. 10.7506/spkx1002-6630-20210625-295

By:

姬琛;
罗辉;
刘吉娟;
罗瑞明

Publication type:

Article

宰后成熟期间结构蛋白对秦川牛肉嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 199, doi. 10.7506/spkx1002-6630-20210706-050

By:

马旭华;
杨波;
李亚蕾;
罗瑞明;
张杏亚;
张萌

Publication type:

Article

缺氧诱导因子对滩羊肉宰后初期能量水平及肉色的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 36, doi. 10.7506/spkx1002-6630-20210719-219

By:

姬琛;
杨波;
罗瑞明;
刘吉娟

Publication type:

Article

冷藏期间滩羊肉保水性变化的机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 191, doi. 10.7506/spkx1002-6630-20210809-121

By:

刘吉娟;
杨波;
罗瑞明;
李子欣;
尤丽琴

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20210526-318

By:

罗辉;
杨波;
李亚蕾;
罗瑞明;
张杏亚;
马思丽;
姬琛

Publication type:

Article

基于 ICP-MS 的滩羊骨骼矿质元素溯源指纹图谱.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 322, doi. 10.7506/spkx1002-6630-20210615-167

By:

王雪蓉;
罗瑞明;
李亚蕾;
马梦斌

Publication type:

Article

不同贮藏期冷却滩羊肉煮制后挥发性气味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 265, doi. 10.7506/spkx1002-6630-20210419-253

By:

单启梅;
罗瑞明;
杨波;
毕永昭

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 287, doi. 10.7506/spkx1002-6630-20210406-067

By:

王永瑞;
柏霜;
罗瑞明;
王松磊

Publication type:

Article

羟自由基氧化对牛肌原纤维蛋白结构与乳化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20210324-299.

By:

马思丽;
杨波;
李亚蕾;
罗瑞明;
马旭华

Publication type:

Article

基于SSR标记技术对3 种国产绵羊肉的品种鉴别分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 346, doi. 10.7506/spkx1002-6630-20210228-305

By:

宋亚倩;
杨波;
罗瑞明;
马小梅

Publication type:

Article

基于电子鼻、GC-MS结合化学计量学方法鉴别烤羊肉掺假.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 291, doi. 10.7506/spkx1002-6630-20210307-089

By:

王永瑞;
柏霜;
罗瑞明;
王松磊

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 166, doi. 10.7506/spkx1002-6630-20200808-114

By:

柏霜;
王永瑞;
罗瑞明;
尤丽琴;
丁丹;
柏鹤;
沈菲

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 20, doi. 10.7506/spkx1002-6630-20200807-105

By:

尤丽琴;
姬琛;
罗瑞明

Publication type:

Article

秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 201, doi. 10.7506/spkx1002-6630-20201013-112

By:

罗辉;
何雨薇;
张杏亚;
阮振甜;
罗瑞明;
李亚蕾

Publication type:

Article

传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 180, doi. 10.7506/spkx1002-6630-20200906-071

By:

柏霜;
王永瑞;
罗瑞明

Publication type:

Article

基于宏转录组学解析不同贮藏时期冷鲜滩羊肉微生物代谢过程 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 111, doi. 10.7506/spkx1002-6630-20200410-146

By:

赵珺怡;
杨波;
罗瑞明;
张赫宇;
苏春霞;
胡倩倩;
赵晓策

Publication type:

Article

滩羊肌肉在煮制过程中可挥发性化合物的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 165, doi. 10.7506/spkx1002-6630-20191024-252

By:

单启梅;
赵晓策;
罗瑞明;
尤丽琴

Publication type:

Article