Výsledky vyhledávání - "Zhao, Wenxiu"

Akademický článek

Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3

Autor: ZHAO Wenxiu, DU Rui, DU Xuerong, DONG Yushan, LI Chenlong, YAO Lili, HOU Yanru, ZHANG Jing, LUO Yulong

Publikováno v: Shipin Kexue, Vol 45, Iss 18, Pp 242-249 (2024)

Signal transducer and activator of transcription 3 (STAT3) exists in the cytoplasm, nucleus, mitochondria, and mitochondria associated endoplasmic reticulum membranes, which is a signal transduction protein involved in various physiological processes

Externí odkaz: https://doaj.org/article/66f49ffa9911468dbba5f57e28c9e071

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Akademický článek

Research Progress on the Effect of Reactive Nitrogen Species-Mediated Oxidation Mechanism on Meat Quality

Autor: ZHAO Wenxiu, DU Rui, LUO Ruiming, YUAN Hong, YANG Dongsong, HOU Yanru, ZHANG Changyan, LUO Yulong

Publikováno v: Shipin Kexue, Vol 45, Iss 16, Pp 284-293 (2024)

Postmortem muscle is highly susceptible to oxidative conditions, thus leading to deterioration of meat quality in terms of tenderness, color, and water-holding capacity (WHC). Therefore, the regulation of the oxidation mechanism is a major concern in

Externí odkaz: https://doaj.org/article/07879195083b4af8a245ead37bc15746

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Akademický článek

Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods: A Review

Autor: YANG Dongsong, GAO Shuang, YUAN Hong, ZHAO Wenxiu, LUO Yulong, LUO Ruiming, HOU Yanru

Publikováno v: Shipin Kexue, Vol 45, Iss 8, Pp 331-341 (2024)

Mutton is a high-quality meat with high nutritional value. However, the typical species-specific flavor (odor) of mutton affects its quality and limits its consumer acceptance. Studies have shown that the major substances that cause mutton odor are 4

Externí odkaz: https://doaj.org/article/3d3466a2713c41cda8f29ff12490178c

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