Zobrazeno 1 - 10
of 730
pro vyhledávání: '"Meat Proteins"'
Autor:
Tang Q; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Sun Y; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Yao Z; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Xueyu N; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Lv B; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zhao D; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zeng X; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Li C; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Oct 09; Vol. 72 (40), pp. 22279-22289. Date of Electronic Publication: 2024 Sep 24.
Autor:
Ben David M; Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel., Shani Levi C; Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel., Lesmes U; Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel. Electronic address: lesmesu@bfe.technion.ac.il.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Dec; Vol. 174 (Pt 1), pp. 113560. Date of Electronic Publication: 2023 Oct 12.
Autor:
Shen R; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Tian X; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Yang Q; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Zhang K; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Zhang H; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Wang X; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Bai L; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China., Wang W; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2023 Dec; Vol. 103 (15), pp. 7550-7559. Date of Electronic Publication: 2023 Jul 18.
Autor:
Lee S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea., Jo K; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea., Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea., Jung S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea. Electronic address: samooel@cnu.ac.kr.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139845. Date of Electronic Publication: 2024 May 27.
Autor:
Martin MS; Department of Nutrition and Health, Centre for Health and Rehabilitation, University College Absalon, 4200 Slagelse, Denmark., Dynesen AW; Department of Nutrition and Health, Centre for Health and Rehabilitation, University College Absalon, 4200 Slagelse, Denmark., Petersen B; Department of Nutrition and Health, Centre for Health and Rehabilitation, University College Absalon, 4200 Slagelse, Denmark., Petersen IL; Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark., Duque-Estrada P; Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark., Aaslyng MD; Department of Nutrition and Health, Centre for Health and Rehabilitation, University College Absalon, 4200 Slagelse, Denmark.
Publikováno v:
Nutrients [Nutrients] 2024 Oct 08; Vol. 16 (19). Date of Electronic Publication: 2024 Oct 08.
Autor:
Huang Z; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University; Nanjing 210095, PR China; Institute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou, Fujian 350002, PR China., Ding M; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University; Nanjing 210095, PR China., Xie Y; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University; Nanjing 210095, PR China., Chen B; Institute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou, Fujian 350002, PR China., Zhao D; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University; Nanjing 210095, PR China., Li C; State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University; Nanjing 210095, PR China. Electronic address: chunbao.li@njau.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Sep; Vol. 276 (Pt 2), pp. 133922. Date of Electronic Publication: 2024 Jul 18.
Autor:
Yao W; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Zhao Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Zhang J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Sun F; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Liu Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China. Electronic address: liuqian@neau.edu.cn., Cao C; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: cca930504@163.com.
Publikováno v:
Meat science [Meat Sci] 2024 Nov; Vol. 217, pp. 109595. Date of Electronic Publication: 2024 Jul 10.
Autor:
Li K; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China. Electronic address: xc_like@163.com., Wang LM; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Cui BB; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Chen B; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Zhao DB; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Bai YH; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China. Electronic address: baiyanhong212@163.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138904. Date of Electronic Publication: 2024 Mar 01.
Autor:
Cao X; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zhao F; School of Chinese Medicine, School of integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, China., Lin Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Sun X; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zeng X; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Liu H; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Li Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Yuan Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Su Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Wang C; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: chong.wang@njau.edu.cn., Zhou G; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 May; Vol. 183, pp. 114204. Date of Electronic Publication: 2024 Mar 11.
Autor:
Li C; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn., Bassey AP; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn., Zhou G; Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; email: chunbao.li@njau.edu.cn.
Publikováno v:
Annual review of food science and technology [Annu Rev Food Sci Technol] 2023 Mar 27; Vol. 14, pp. 85-111.