Works matching DE "DUCKS as food"

Results: 141

鸭骨骼肌发育及DNA甲基化相关基因的表达和相关性分析.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2025, v. 48, n. 3, p. 631, doi. 10.7685/jnau.202404036

By:

陆应林;
周竞;
何宗亮;
虞德兵;
李帆;
曹恒;
张星雨;
嵇宏杰;
吕鲲鹏;
于敏莉

Publication type:

Article

Effects of Incorporation of Black Rice (Oryza sativa L. indica) Extract on Nutritional, Antimicrobial and Antioxidant Properties of Duck Meat Nuggets.

Published in:

International Journal of Bio-Resource & Stress Management, 2025, v. 16, n. 6, p. 01, doi. 10.23910/1.2025.6164

By:

Saikia, Kalpita;
Laskar, Saurabh Kumar;
Das, Ankur;
Choudhury, Sadhana;
Gogoi, Protiva;
Pame, Kuleswan

Publication type:

Article

Material Contradictions in Mao's China.

Published in:

2025

By:

Graf, Emily

Publication type:

Book Review

Oxidation and Gel Structure of Duck Myofibrillar Protein in Post-slaughter Heat and Hydroxyl Radical-treated Duck Meat.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 11, p. 240, doi. 10.13982/j.mfst.1673-9078.2022.11.0556

By:

ZHU Xueshen;
WANG Kai;
XU Junjie;
CHEN Xianrui;
ZHOU Yue;
LIU Shaohua;
HUANG Xuefang;
WANG Renlei

Publication type:

Article

Kualitas kimia bakso daging itik afkir (Anasplathyryncos) yang disubstitusi filler tepung edamame (Glycine max (L) Merril).

Published in:

Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2020, v. 25, n. 4, p. 218

By:

A. H., Prayitno;
T. H., Rahman

Publication type:

Article

Detection of Ofloxacin and Norfloxacin in Duck Meat Using Surface-Enhanced Raman Spectroscopy (SERS) Coupled with Multivariate Analysis.

Published in:

Analytical Letters, 2023, v. 56, n. 4, p. 692, doi. 10.1080/00032719.2022.2098313

By:

Wang, Ting;
Liu, Muhua;
Huang, Shuanggen;
Yuan, Haichao;
Zhao, Jinhui

Publication type:

Article

Encapsulated Essential Oils Improve the Growth Performance of Meat Ducks by Enhancing Intestinal Morphology, Barrier Function, Antioxidant Capacity and the Cecal Microbiota.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 253, doi. 10.3390/antiox12020253

By:

Bao, Hongduo;
Xue, Yongqiang;
Zhang, Yingying;
Tu, Feng;
Wang, Ran;
Cao, Yu;
Lin, Yong

Publication type:

Article

Genomic selection for meat quality traits in Pekin duck.

Published in:

Animal Genetics, 2022, v. 53, n. 1, p. 94, doi. 10.1111/age.13157

By:

Zhang, F.;
Zhu, F.;
Yang, F.‐X.;
Hao, J.‐P.;
Hou, Z.‐C.

Publication type:

Article

A joint analysis strategy reveals genetic changes associated with artificial selection between egg‐type and meat‐type ducks.

Published in:

Animal Genetics, 2020, v. 51, n. 6, p. 890, doi. 10.1111/age.13014

By:

Gu, H.;
Zhu, T.;
Li, X.;
Chen, Y.;
Wang, L.;
Lv, X.;
Yang, W.;
Jia, Y.;
Jiang, Z.;
Qu, L.

Publication type:

Article

Genome‐wide association study reveals novel loci associated with fat‐deposition and meat‐quality traits in Pekin ducks.

Published in:

Animal Genetics, 2020, v. 51, n. 6, p. 953, doi. 10.1111/age.12995

By:

Deng, M.‐T.;
Zhang, F.;
Zhu, F.;
Yang, Y.‐Z.;
Yang, F.‐X.;
Hao, J.‐P.;
Hou, Z.‐C.

Publication type:

Article

Under a Spell Everlasting: Thomas Mann's Magic Mountain, published a century ago, tells of a world unable to free itself from the cataclysm of war.

Published in:

American Scholar, 2025, v. 94, n. 1, p. 16

By:

HILL, SAMANTHA ROSE

Publication type:

Article

Comparison of some meat and liver quality traits in Muscovy and Pekin ducks.

Published in:

Journal of Applied Animal Research, 2021, v. 49, n. 1, p. 118, doi. 10.1080/09712119.2021.1895173

By:

Kokoszyński, Dariusz;
Wilkanowska, Anna;
Saleh, Mohamed;
Fik, Martin;
Bigorowski, Bartosz

Publication type:

Article

Creatine or guanidinoacetic acid? Which is more effective at enhancing growth, tissue creatine stores, quality of meat, and genes controlling growth/myogenesis in Mulard ducks.

Published in:

Journal of Applied Animal Research, 2019, v. 47, n. 1, p. 159, doi. 10.1080/09712119.2019.1590205

By:

Ibrahim, Doaa;
El Sayed, Rania;
Abdelfattah-Hassan, Ahmed;
Morshedy, A. M.

Publication type:

Article

Effect of Beak Color on Growth Performance and Carcass Characteristics of Pekin Ducks.

Published in:

Indian Journal of Animal Research, 2024, v. 58, n. 5, p. 864, doi. 10.18805/IJAR.BF-1581

By:

Alsaffar, M. A.;
Makram, A.;
Rayan, G. N.;
EL-Dien, A. Zein;
Shehata, W.;
ELAttar, A. H.

Publication type:

Article

Molecular survey of duck circovirus infection in poultry in southern and southwestern China during 2018 and 2019.

Published in:

BMC Veterinary Research, 2020, v. 16, n. 1, p. 1, doi. 10.1186/s12917-020-02301-x

By:

Liu, Hao;
Li, Li Xia;
Sun, Wen Chao;
Shi, Ning;
Sun, Xiu Tao;
Jin, Ning Yi;
Si, Xing Kui

Publication type:

Article

Genome-wide association analysis explores the genetic loci of amino acid content in duck's breast muscle.

Published in:

BMC Genomics, 2024, v. 25, n. 1, p. 1, doi. 10.1186/s12864-024-10287-1

By:

Wang, Rui;
Lu, Yinjuan;
Qi, Jingjing;
Xi, Yang;
Shen, Zhenyang;
Twumasi, Grace;
Bai, Lili;
Hu, Jiwei;
Wang, Jiwen;
Li, Liang;
Liu, Hehe

Publication type:

Article

鸭胸肉冻干粉末凝胶制备及其冻融稳定性.

Published in:

Food Research & Development, 2025, v. 46, n. 11, p. 53, doi. 10.12161/j.issn.1005-6521.2025.11.007

By:

陈珈玉;
张文华;
肖宇;
舒琴;
刘永峰

Publication type:

Article

基于模糊数学感官评价方法的真空低温烹饪卤鸭工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 162, doi. 10.12161/j.issn.1005-6521.2023.10.022

By:

谭青玲;
夏杨毅;
叶柯;
卢家维;
吴淼;
李甜甜

Publication type:

Article

凉水漂洗法提取鸭肉肌原纤维蛋白工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 23, p. 124, doi. 10.12161/j.issn.1005-6521.2022.23.018

By:

张学全;
李翔辉;
孟亚萍;
刘爱国

Publication type:

Article

风味鸭爪加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 158, doi. 10.12161/j.issn.1005-6521.2019.17.028

By:

闵二虎

Publication type:

Article

Effect of Dietary Ramie Powder (Boehmeria nivea) at Various Levels on Growth Performance, Carcass and Meat Qualities, Biochemical Indices, and Antioxidative Capacity of Linwu Ducks.

Published in:

Frontiers in Physiology, 2022, v. 13, p. 1, doi. 10.3389/fphys.2022.839217

By:

Lin, Qian;
Liu, Yang;
Wang, Xin;
Wang, Yan-Zhou;
Huang, Peng;
Liu, Chun-Jie;
Liao, Li-Ping;
Li, Ying-Hui;
Fan, Zhi-Yong;
Zeng, Jian-Guo;
Zhu, Si-Yuan;
Qiu, Hua-Jiao

Publication type:

Article

Review of Xiang (2021): Language, Multimodal Interaction and Transaction.

Published in:

Chinese Language & Discourse, 2024, v. 15, n. 1, p. 142, doi. 10.1075/cld.00044.ang

By:

Ang, Gregory

Publication type:

Article

Characteristics of Indigenous Ducks and Their Production System in Nigeria: A Review.

Published in:

Agricultural Reviews, 2022, v. 43, n. 4, p. 443, doi. 10.18805/ag.RF-238

By:

Kadurumba, Ogechi Evangeline;
Iloeje, Michael Uwaezuoke;
Ogundu, Uduak Emmanuel;
Okoli, Ifeanyi Charles;
Obinna Okoro, Victor Mela;
Kadurumba, Chukwuemeka

Publication type:

Article

Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 3, p. 2806, doi. 10.1007/s11947-024-03643-2

By:

Chen, Peihang;
Yang, Qiubian;
Zhang, Lingyu;
Zhong, Ruimin;
Cao, Yong;
Miao, Jianyin

Publication type:

Article

Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts.

Published in:

NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00344-0

By:

Lou, Xuanming;
Wang, Jiahao;
Kwang, Leng Gek;
Zhou, Hanzhang;
Ong, Francesca Yi Teng;
Ng, Shengyong;
Yu, Hanry

Publication type:

Article

Growth Performance and Meat Quality of White Pekin Ducks Reared in Backyard Farming System.

Published in:

Asian Journal of Dairy & Food Research, 2022, v. 41, n. 4, p. 495, doi. 10.18805/ajdfr.DR-1883

By:

Ghosh, Sarbaswarup;
Saha, Monidipta;
Habib, Md;
Sahu, Narayan Chandra

Publication type:

Article

Influence of Campylobacter spp. on putrescine concentration in different types of poultry meat.

Published in:

Annals of Agricultural & Environmental Medicine, 2025, v. 32, n. 1, p. 75, doi. 10.26444/aaem/191047

By:

Szosland-Fałtyn, Anna Maria;
Bartodziejska, Beata

Publication type:

Article

Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations.

Published in:

International Food Research Journal, 2022, v. 29, n. 2, p. 283

By:

Lekjing, S.;
Venkatachalam, K.

Publication type:

Article

MYOZ1 Gene Promotes Muscle Growth and Development in Meat Ducks.

Published in:

Genes, 2022, v. 13, n. 9, p. 1574, doi. 10.3390/genes13091574

By:

Zhou, Tingting;
Wu, Yijing;
Bi, Yulin;
Bai, Hao;
Jiang, Yong;
Chen, Guohong;
Chang, Guobin;
Wang, Zhixiu

Publication type:

Article

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks.

Published in:

Genes, 2022, v. 13, n. 6, p. 986, doi. 10.3390/genes13060986

By:

Guo, Qixin;
Huang, Lan;
Bai, Hao;
Wang, Zhixiu;
Bi, Yulin;
Chen, Guohong;
Jiang, Yong;
Chang, Guobin

Publication type:

Article

Duck Meat, Delicious yet low in Unsaturated Fat; Comparative Study between Duck Meat Consumption in ASEAN toward the Number of COVID Cases.

Published in:

Systematic Reviews in Pharmacy, 2020, v. 11, n. 10, p. 519

By:

Mafruchati, Maslichah

Publication type:

Article

Involvement of the AMPK Pathways in Muscle Development Disparities across Genders in Muscovy Ducks.

Published in:

International Journal of Molecular Sciences, 2024, v. 25, n. 18, p. 10132, doi. 10.3390/ijms251810132

By:

Zhao, Wanxin;
He, Yulin;
Du, Ziyuan;
Yu, Xuanci;
Chen, Juan;
Li, Ang;
Huang, Caiyun

Publication type:

Article

Effects of Dietary Zinc on Carcass Traits, Meat Quality, Antioxidant Status, and Tissue Zinc Accumulation of Pekin Ducks.

Published in:

Biological Trace Element Research, 2019, v. 190, n. 1, p. 187, doi. 10.1007/s12011-018-1534-4

By:

Wen, Min;
Wu, Bing;
Zhao, Hua;
Liu, Guangmang;
Chen, Xiaoling;
Tian, Gang;
Cai, Jingyi;
Jia, Gang

Publication type:

Article

An invasive alien bivalve apparently provides a novel food source for moulting and wintering benthic feeding sea ducks.

Published in:

Helgoland Marine Research, 2019, v. 73, n. 1, p. 1, doi. 10.1186/s10152-019-0532-z

By:

Kottsieper, Johanna;
Schwemmer, Philipp;
Markones, Nele;
Fox, Anthony D.;
Garthe, Stefan

Publication type:

Article

Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.

Published in:

Foods, 2025, v. 14, n. 11, p. 1891, doi. 10.3390/foods14111891

By:

Zhang, Ning;
Shi, Zihang;
Hu, Yangyang;
Sun, Yangying;
Zhou, Changyu;
Xia, Qiang;
He, Jun;
Yan, Hongbing;
Yu, Hui;
Pan, Daodong

Publication type:

Article

Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water.

Published in:

Foods, 2025, v. 14, n. 3, p. 534, doi. 10.3390/foods14030534

By:

Xu, Anqi;
Zhang, Siyi;
Huan, Chuanming;
Gao, Sumin;
Wang, Hengpeng;
Gao, Ziwu;
Wu, Ruiyun;
Wang, Zhenyu;
Meng, Xiangren

Publication type:

Article

Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment.

Published in:

Foods, 2024, v. 13, n. 20, p. 3338, doi. 10.3390/foods13203338

By:

Niu, Yue;
Zhang, Yingrui;
Wang, Yuwei;
He, Wenjie;
Xu, Wei;
Guo, Danjun;
Wang, Hongxun;
Yi, Yang;
Tan, Guowei

Publication type:

Article

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats.

Published in:

Foods, 2024, v. 13, n. 3, p. 402, doi. 10.3390/foods13030402

By:

Gao, Ziwu;
Zhou, Yinna;
Zhang, Dequan;
Wu, Ruiyun;
Ma, Jiale;
He, Jinhua;
Wang, Zhenyu

Publication type:

Article

Effect of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat.

Published in:

Foods, 2023, v. 12, n. 24, p. 4482, doi. 10.3390/foods12244482

By:

Chen, Mingyue;
Pan, Qingmei;
Wu, Binbin;
Wang, Hongxun;
Yi, Yang;
Xu, Wei;
Guo, Danjun

Publication type:

Article

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.

Published in:

Foods, 2023, v. 12, n. 11, p. 2261, doi. 10.3390/foods12112261

By:

Wongnen, Chantira;
Panpipat, Worawan;
Saelee, Nisa;
Rawdkuen, Saroat;
Grossmann, Lutz;
Chaijan, Manat

Publication type:

Article

Research on Online Nondestructive Detection Technology of Duck Egg Origin Based on Visible/Near-Infrared Spectroscopy.

Published in:

Foods, 2023, v. 12, n. 9, p. 1900, doi. 10.3390/foods12091900

By:

Li, Qingxu;
Zhou, Wanhuai;
Wang, Qiaohua;
Fu, Dandan

Publication type:

Article

Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck.

Published in:

Foods, 2023, v. 12, n. 3, p. 613, doi. 10.3390/foods12030613

By:

Teng, Wendi;
Yao, Xinshuo;
Li, Jingyi;
Wang, Jinpeng;
Cao, Jinxuan

Publication type:

Article

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics.

Published in:

Foods, 2022, v. 11, n. 24, p. 3975, doi. 10.3390/foods11243975

By:

Weng, Kaiqi;
Song, Lina;
Bao, Qiang;
Cao, Zhengfeng;
Zhang, Yu;
Zhang, Yang;
Chen, Guohong;
Xu, Qi

Publication type:

Article

Extraction and Characterization of Lysozyme from Salted Duck Egg White.

Published in:

Foods, 2022, v. 11, n. 22, p. 3567, doi. 10.3390/foods11223567

By:

Yao, Xinjun;
Du, Tianyin;
Guo, Jun;
Lv, Weiqiao;
Adhikari, Benu;
Xu, Jicheng

Publication type:

Article

The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck.

Published in:

Foods, 2022, v. 11, n. 14, p. 2104, doi. 10.3390/foods11142104

By:

Shen, Xixi;
Huang, Xinyuan;
Tang, Xiaoyan;
Zhan, Junliang;
Liu, Suke

Publication type:

Article

Development and Application of a Visual Duck Meat Detection Strategy for Molecular Diagnosis of Duck-Derived Components.

Published in:

Foods, 2022, v. 11, n. 13, p. 1895, doi. 10.3390/foods11131895

By:

Chen, Xiaoyun;
Yu, Huiru;
Ji, Yi;
Wei, Wei;
Peng, Cheng;
Wang, Xiaofu;
Xu, Xiaoli;
Sun, Meihao;
Xu, Junfeng

Publication type:

Article

The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters.

Published in:

Foods, 2022, v. 11, n. 11, p. 1620, doi. 10.3390/foods11111620

By:

Zhu, Xueshen;
Tan, Beibei;
Li, Ke;
Liu, Shaohua;
Gu, Ying;
Xia, Tianlan;
Bai, Yun;
Wang, Peng;
Wang, Renlei

Publication type:

Article

Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck.

Published in:

Foods, 2022, v. 11, n. 5, p. 664, doi. 10.3390/foods11050664

By:

Liu, Yanxia;
Wang, Zhenyu;
Zhang, Dequan;
Pan, Teng;
Liu, Huan;
Shen, Qingwu;
Hui, Teng

Publication type:

Article

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck.

Published in:

Foods, 2022, v. 11, n. 5, p. 626, doi. 10.3390/foods11050626

By:

Jamali, Muneer Ahmed;
Wang, Zhen;
Zhu, Yuxia;
Zhang, Yawei

Publication type:

Article

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage.

Published in:

Foods, 2022, v. 11, n. 2, p. 245, doi. 10.3390/foods11020245

By:

Shin, Dong-Min;
Kim, Yea-Ji;
Yune, Jong-Hyeok;
Kim, Do-Hyun;
Kwon, Hyuk-Cheol;
Sohn, Hyejin;
Han, Seo-Gu;
Han, Jong-Hyeon;
Lim, Su-Jin;
Han, Sung-Gu

Publication type:

Article