Zobrazeno 1 - 10
of 332
pro vyhledávání: '"Yu, Qunli"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 5, Pp 1-9 (2024)
This study aimed to investigate the effects of nitric oxide (NO)-mediated hypoxia-inducible factor-1α (HIF-1α) on the glycolysis and tenderness of postmortem yak muscle and its regulatory mechanism. In this study, Yak Longissimus dorsi was injected
Externí odkaz:
https://doaj.org/article/96c27785d30b4757b2417b795bce0860
Publikováno v:
In International Journal of Biological Macromolecules July 2024 273 Part 2
Autor:
Wang, Wanlin, Zhao, Yining, He, Long, Song, Zhaoyang, Shi, Chaoxue, Jia, Pei, Yu, Qunli, Han, Ling
Publikováno v:
In Food Chemistry: X 30 June 2024 22
Publikováno v:
In International Journal of Biological Macromolecules June 2024 271 Part 1
Autor:
Huang, Kaiwen, Wang, Linlin, Deng, Yiheng, Zheng, Hua, Wu, Shaozong, Li, Zhaodong, Lei, Hongtao, Yu, Qunli, Guo, Zonglin
Publikováno v:
In International Journal of Biological Macromolecules June 2024 270 Part 2
Autor:
Song, Zhaoyang, Cao, Yinjuan, Jia, Pei, Luo, Xiaochan, Han, Guangxing, Han, Ling, Yu, Qunli, Zhang, Li
Publikováno v:
In LWT 15 May 2024 200
Publikováno v:
In LWT 1 May 2024 199
Autor:
Wang, Cong, Song, Zhaoyang, Cao, Yinjuan, Han, Ling, Yu, Qunli, Han, Guangxing, Zhu, Xiaopeng
Publikováno v:
In International Journal of Biological Macromolecules May 2024 266 Part 1
Autor:
GUO Yuxuan, CHEN Cheng, SHI Xixiong, GUO Zhaobin, MA Guoyuan, ZHANG Yubin, ZHANG Li, YU Qunli
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 172-187 (2023)
This study was conducted to investigate the regulatory mechanism of reactive oxygen species (ROS) on the glycolysis pathway of bovine muscle and its impact on meat tenderness at the early stage of postmortem cold storage. Fresh beef was treated with
Externí odkaz:
https://doaj.org/article/1c871a3c6a9846e3b698cac329e75307
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 1-9 (2023)
This study aimed to investigate the effect of ammonia mediated hypoxia inducible factor-1α (HIF-1α) expression on mitochondrial cell apoptosis and tenderness in yak meat after slaughter. Ten mmol/L ammonium chloride (NH4Cl), 0.9% normal saline (con
Externí odkaz:
https://doaj.org/article/86a86e5958be4d169bd4c7bbaba5e6c7