Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Qing-feng Ge"'
Autor:
Rui Liu, Guo-Yue Wu, Ke-Yue Li, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Sheng-Long Wu, Wen-Bin Bao
Publikováno v:
Foods, Vol 10, Iss 4, p 733 (2021)
In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively stud
Externí odkaz:
https://doaj.org/article/ad32a18e5a2741728988c3603e7b5b49
Autor:
Du-xin Jin, Chao-yang Jia, Bo Yang, Yue-hao Wu, Lei Chen, Rui Liu, Man-gang Wu, Hai Yu, Qing-feng Ge
Publikováno v:
Food & Function; 6/7/2024, Vol. 15 Issue 11, p6174-6188, 15p
Publikováno v:
Journal of Health, Population and Nutrition, Vol 43, Iss 1, Pp 1-11 (2024)
Abstract Bacterial drug resistance monitoring in hospitals is a crucial aspect of healthcare management and a growing concern worldwide. In this study, we analysed the bacterial drug resistance surveillance in our hospital from 2022 Q1 to 2023 Q2. Th
Externí odkaz:
https://doaj.org/article/2fe2d236ee6d4c589a9d5f3dca40607c
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4508-4514
Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semi-membranosus (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a36845b197930837c42251fbf55d586
https://doi.org/10.1002/jsfa.8316
https://doi.org/10.1002/jsfa.8316
Publikováno v:
Journal of the science of food and agriculture. 97(13)
Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semi-membranosus (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fd85f910fe704346ac37e8792a730903
https://pubmed.ncbi.nlm.nih.gov/28304086
https://pubmed.ncbi.nlm.nih.gov/28304086
Autor:
Xue-qin Gao1,2, Xiu-zhen Hao2, Guo-yuan Xiong3, Qing-feng Ge1,4, Wan-gang Zhang1 wangang.zhang@njau.edu.cn, Guang-hong Zhou1, Xiao-yu Yue2
Publikováno v:
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C. Oct2016, Vol. 100 Issue Part A, p47-53. 7p.