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Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105345-105345, Article 105345

2021

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Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging

Food chemistry, 2017-11, Vol.234, p.323-331

2017

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Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat

Food chemistry, 2018-04, Vol.244, p.394-402

2018

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Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef

Food hydrocolloids, 2021-10, Vol.119, p.106751, Article 106751

2021

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Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films

Food chemistry, 2022-02, Vol.370, p.130992-130992, Article 130992

2022

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Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket

Food chemistry, 2020-10, Vol.326, p.127001-127001, Article 127001

2020

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High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat

Food Chemistry: X, 2023-03, Vol.17, p.100573-100573, Article 100573

2023

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Differential expression of mRNA-miRNAs related to intramuscular fat content in the longissimus dorsi in Xinjiang brown cattle

PloS one, 2018-11, Vol.13 (11), p.e0206757-e0206757

2018

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The environmental prospects of cultured meat in China

Journal of Integrative Agriculture, 2015-02, Vol.14 (2), p.234-240

2015

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Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides

Food science & technology, 2021-07, Vol.146, p.111470, Article 111470

2021

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Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Animal science journal, 2020-01, Vol.91 (1), p.e13410-n/a

2020

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Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties

Food science & technology, 2021-07, Vol.147, p.111569, Article 111569

2021

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Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage

Meat science, 2021-12, Vol.182, p.108620-108620, Article 108620

2021

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Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles

Frontiers in veterinary science, 2021-01, Vol.7, p.599418-599418

2021

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Ultrasound-assisted extraction and purification of taurine from bovine liver

Journal of food composition and analysis, 2020-07, Vol.90, p.103514, Article 103514

2020

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Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage

Food science & technology, 2023-01, Vol.173, p.114277, Article 114277

2023

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Sequencing and characterization of miRNAs and mRNAs from the longissimus dorsi of Xinjiang brown cattle and Kazakh cattle

Gene, 2020-05, Vol.741, p.144537-144537, Article 144537

2020

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Survey of Tetracyclines, Sulfonamides, Sulfamethazine, and Quinolones in UHT Milk in China Market

Journal of Integrative Agriculture, 2013-07, Vol.12 (7), p.1300-1305

2013

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Influence of Ca2+ on mitochondrial apoptosis activation and yak meat tenderization during postmortem aging

Canadian journal of animal science, 2021-12, Vol.101 (4), p.655-666

2021

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Isolation and enzymatic characterization of the first reported hyaluronidase from Yak (Bos grunniens) testis

Korean Journal of Chemical Engineering, 2014, 31(11), 176, pp.2027-2034

2014

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Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver

Journal of food measurement & characterization, 2024-06, Vol.18 (6), p.4445-4456

2024

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Inhibitory Effect of PKC412 Against Human Acute Leukemia Cell Line HL-60 Cells

Zhongguo shi yan xue ye xue za zhi, 2021-02, Vol.29 (1), p.62

2021

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Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

Canadian journal of animal science, 2015-06, Vol.95 (2), p.189-195

2015

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Quality predictive models for bovine liver during storage and changes in volatile flavors

International journal of food properties, 2018-01, Vol.21 (1), p.2452-2468

2018

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Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

Canadian journal of animal science, 2013-09, Vol.93 (3), p.321-328

2013

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Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging

Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat

Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef

Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films

Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket

High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat

Differential expression of mRNA-miRNAs related to intramuscular fat content in the longissimus dorsi in Xinjiang brown cattle

The environmental prospects of cultured meat in China

Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides

Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties

Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage

Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles

Ultrasound-assisted extraction and purification of taurine from bovine liver

Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage

Sequencing and characterization of miRNAs and mRNAs from the longissimus dorsi of Xinjiang brown cattle and Kazakh cattle

Survey of Tetracyclines, Sulfonamides, Sulfamethazine, and Quinolones in UHT Milk in China Market

Influence of Ca2+ on mitochondrial apoptosis activation and yak meat tenderization during postmortem aging

Isolation and enzymatic characterization of the first reported hyaluronidase from Yak (Bos grunniens) testis

Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver

Inhibitory Effect of PKC412 Against Human Acute Leukemia Cell Line HL-60 Cells

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

Quality predictive models for bovine liver during storage and changes in volatile flavors

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

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