Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon
Gong, Wenjuan, Zhu, Yan, Shi, XiXiong, Zhang, Weibing, Wen, PengCheng
Published in Frontiers in microbiology (03.12.2021)
Published in Frontiers in microbiology (03.12.2021)
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Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs
Zhao, Ruina, Zhang, Yongsheng, Chen, Jingjing, Zhang, Li, Chen, Cheng, Ma, Guoyuan, Shi, Xixiong
Published in Food Chemistry: X (30.12.2023)
Published in Food Chemistry: X (30.12.2023)
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Associations among adenosine monophosphate-activated protein kinase, glycolysis, muscle characteristics, and apoptosis in postmortem bovines longissimus muscle
Gao, Yongfang, Zhang, Jiaying, He, Long, Shi, Xixiong, Han, Ling, Yu, Qunli, Yang, Yayuan, Song, Rende, Han, Mingshan, Zhao, Suonan
Published in European food research & technology (01.05.2020)
Published in European food research & technology (01.05.2020)
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The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat
Wang, Jingyu, Zhao, Ruina, Liu, Yang, Hu, Tieying, Li, Xiaolong, He, Long, Guo, Zhaobin, Chen, Cheng, Shi, Xixiong
Published in Food Chemistry: X (30.12.2024)
Published in Food Chemistry: X (30.12.2024)
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Journal Article
H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle
Chen, Cheng, Guo, Zhaobin, Shi, Xixiong, Guo, Yuxuan, Ma, Guoyuan, Ma, Jibing, Yu, Qunli
Published in Food Chemistry: X (30.12.2022)
Published in Food Chemistry: X (30.12.2022)
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Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties
Liu, Mengying, Gao, Yanlei, Shen, Ruheng, Yang, Xue, Zhang, Li, Ma, Guoyuan, Guo, Zhaobin, Chen, Cheng, Shi, Xixiong, Ma, Xiaotong
Published in Foods (01.08.2023)
Published in Foods (01.08.2023)
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Journal Article
Effects of storage methods on the microbial community and quality of Sichuan smoked bacon
Song, Zhaoyang, Cao, Yinjuan, Zhang, Yan, Zhang, Zhongming, Shi, Xixiong, Zhang, Weibing, Wen, Pengcheng
Published in Food science & technology (15.03.2022)
Published in Food science & technology (15.03.2022)
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Journal Article
Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging
Wang, Linlin, Ma, Guoyuan, Zhang, Yubin, Shi, Xixiong, Han, Ling, Yu, Qunli, Zhao, Suonan, Ma, Junyi
Published in Food research international (01.09.2018)
Published in Food research international (01.09.2018)
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Journal Article
Effect of oxidative stress on AIF‐mediated apoptosis and bovine muscle tenderness during postmortem aging
Chen, Cheng, Zhang, Jiaying, Guo, Zhaobin, Shi, Xixiong, Zhang, Yubin, Zhang, Li, Yu, Qunli, Han, Ling
Published in Journal of food science (01.01.2020)
Published in Journal of food science (01.01.2020)
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Journal Article
Effects of lysosomal Fe 2+ on mitochondria apoptosis and muscle tenderness in postmortem Tibetan sheep meat
Wang, Jingyu, Han, Jinhua, Zhao, Ruina, Yu, Qunli, Chen, Cheng, Guo, Zhaobin, Wen, Jingtao, Fan, Guozhong, Shi, Xixiong
Published in International journal of food science & technology (01.09.2024)
Published in International journal of food science & technology (01.09.2024)
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Journal Article
Effects of lysosomal Fe2+ on mitochondria apoptosis and muscle tenderness in postmortem Tibetan sheep meat
Wang, Jingyu, Han, Jinhua, Zhao, Ruina, Yu, Qunli, Chen, Cheng, Guo, Zhaobin, Wen, Jingtao, Fan, Guozhong, Shi, Xixiong
Published in International journal of food science & technology (01.09.2024)
Published in International journal of food science & technology (01.09.2024)
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Journal Article
H 2 O 2 -induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle
Chen, Cheng, Guo, Zhaobin, Shi, Xixiong, Guo, Yuxuan, Ma, Guoyuan, Ma, Jibing, Yu, Qunli
Published in Food Chemistry: X (30.12.2022)
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Published in Food Chemistry: X (30.12.2022)
Journal Article
Research progress of heterocyclic amines in meat products
CHEN Jingjing, HAN Jinhua, ZHANG Yongsheng, SHI Xixiong
Published in Zhongguo shipin weisheng zazhi (01.01.2022)
Published in Zhongguo shipin weisheng zazhi (01.01.2022)
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