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Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 203, doi. 10.1016/j.fbp.2024.02.003
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- Article
Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 121, p. 213, doi. 10.1016/j.fbp.2020.03.001
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- Article
Comparison of microbial communities from different Jinhua ham factories.
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- AMB Express, 2017, v. 7, n. 1, p. 1, doi. 10.1186/s13568-017-0334-0
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- Article
A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep.
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- Journal of Animal Science & Biotechnology, 2014, v. 5, n. 1, p. 1, doi. 10.1186/2049-1891-5-35
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- Article
Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats.
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- Nutrients, 2023, v. 15, n. 24, p. 5021, doi. 10.3390/nu15245021
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- Article
The Anti-Inflammatory Effect of Bovine Bone-Gelatin-Derived Peptides in LPS-Induced RAW264.7 Macrophages Cells and Dextran Sulfate Sodium-Induced C57BL/6 Mice.
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- Nutrients, 2022, v. 14, n. 7, p. 1479, doi. 10.3390/nu14071479
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- Article
Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging.
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- BMC Microbiology, 2021, v. 21, n. 1, p. 1, doi. 10.1186/s12866-021-02248-5
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- Article
Transcriptome analysis of cattle muscle identifies potential markers for skeletal muscle growth rate and major cell types.
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- BMC Genomics, 2015, v. 16, n. 1, p. 1, doi. 10.1186/s12864-015-1403-x
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- Article
Atyid shrimps of the genus Caridina (Decapoda, Caridea, Atyidae) of Taipa-Coloane Island, Macau, China, with description of a new species.
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- Crustaceana, 2021, v. 94, n. 9, p. 1103, doi. 10.1163/15685403-bja10146
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- Article
Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review.
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- Foods, 2023, v. 12, n. 7, p. 1454, doi. 10.3390/foods12071454
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- Article
Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site.
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- Foods, 2022, v. 11, n. 15, p. 2176, doi. 10.3390/foods11152176
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- Article
Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin.
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- Foods, 2021, v. 10, n. 11, p. 2830, doi. 10.3390/foods10112830
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- Article
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD.
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- Foods, 2021, v. 10, n. 11, p. 2814, doi. 10.3390/foods10112814
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- Article
Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings.
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- Foods, 2021, v. 10, n. 11, p. 2783, doi. 10.3390/foods10112783
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- Article
Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions.
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- Foods, 2021, v. 10, n. 6, p. 1201, doi. 10.3390/foods10061201
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- Article
Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef.
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- Foods, 2020, v. 9, n. 10, p. 1441, doi. 10.3390/foods9101441
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- Article
Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef.
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- Foods, 2020, v. 9, n. 10, p. 1441, doi. 10.3390/foods9101441
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- Article
Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle.
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- Foods, 2020, v. 9, n. 6, p. 754, doi. 10.3390/foods9060754
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- Article
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging.
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- Foods, 2020, v. 9, n. 5, p. 649, doi. 10.3390/foods9050649
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- Article
Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage.
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- Foods, 2020, v. 9, n. 1, p. 9, doi. 10.3390/foods9010009
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- Article
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou).
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- Food Science & Biotechnology, 2024, v. 33, n. 10, p. 2289, doi. 10.1007/s10068-023-01472-1
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- Article
Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 7, p. 2290, doi. 10.3390/app10072290
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- Article
丙酸杆菌发酵提取物-乳酸链球菌素复配 对熏煮香肠品质的影响.
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- Modern Food Science & Technology, 2021, v. 37, n. 11, p. 239, doi. 10.13982/j.mfst.1673-9078.2021.11.0313
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- Article
What is meat in China?
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- Animal Frontiers, 2017, v. 7, n. 4, p. 53, doi. 10.2527/af.2017.0445
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- Article
The extraction and antioxidant activities of crude peptides from Xuanwei ham.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2015, v. 38, n. 4, p. 661, doi. 10.7685/j.issn.1000-2030.2015.04.021
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- Article
Antioxidative and antibacterial activities of star anise extract in chilled pork patties.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2014, v. 37, n. 6, p. 89, doi. 10.7685/j.issn.1000-2030.2014.06.013
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- Article
The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 3, p. 1575, doi. 10.1111/ijfs.15800
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- Article
Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 10, p. 2915, doi. 10.1111/ijfs.14159
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- Article
Meat protein based bioactive peptides and their potential functional activity: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 6, p. 1956, doi. 10.1111/ijfs.14132
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- Article
The antioxidant activity and transcellular pathway of Asp‐Leu‐Glu‐Glu in a Caco‑2 cell monolayer.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 10, p. 2405, doi. 10.1111/ijfs.13771
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- Article
The postmortem μ‐calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 4, p. 904, doi. 10.1111/ijfs.13661
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- Article
Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 3, p. 828, doi. 10.1111/ijfs.13659
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- Article
Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 6, p. 1345, doi. 10.1111/ijfs.12788
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- Article
Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 2, p. 1030, doi. 10.1002/jsfa.12989
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- Article
Effects of ultrasound on the oxidation and structure of myofibrillar protein in the presence or absence of soybean oil.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 12, p. 5938, doi. 10.1002/jsfa.12661
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- Article
<sup>1</sup>H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 429, doi. 10.1002/jsfa.9204
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- Article
Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture.
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- Microorganisms, 2020, v. 8, n. 11, p. 1833, doi. 10.3390/microorganisms8111833
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- Article
Effects of bromelain on the quality of smoked salted duck.
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- Food Science & Nutrition, 2021, v. 9, n. 8, p. 4473, doi. 10.1002/fsn3.2422
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- Article
Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 5, p. 834, doi. 10.1002/jsfa.3521
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- Article
Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times.
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- Antioxidants, 2023, v. 12, n. 3, p. 606, doi. 10.3390/antiox12030606
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- Article
Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides.
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- Antioxidants, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/antiox11101970
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- Article
Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage.
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- Antioxidants, 2022, v. 11, n. 8, p. 1, doi. 10.3390/antiox11081441
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- Article
Protein Oxidation in Muscle Foods: A Comprehensive Review.
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- Antioxidants, 2022, v. 11, n. 1, p. 60, doi. 10.3390/antiox11010060
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- Article
Dry-Cured Ham-Derived Peptide (Asp–Leu–Glu–Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells.
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- Antioxidants, 2021, v. 10, n. 9, p. 1354, doi. 10.3390/antiox10091354
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- Article
Tomato as Potential Source of Natural Additives for Meat Industry. A Review.
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- Antioxidants, 2020, v. 9, n. 1, p. 73, doi. 10.3390/antiox9010073
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- Article
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
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- Antioxidants, 2019, v. 8, n. 10, p. 429, doi. 10.3390/antiox8100429
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- Article
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 5, p. 4004, doi. 10.1111/1541-4337.13195
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- Article