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Protein Oxidation: Basic Principles and Implications for Meat Quality

Critical reviews in food science and nutrition, 2013-01, Vol.53 (11), p.1191-1201

2013

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Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Ultrasonics sonochemistry, 2021-12, Vol.80, p.105807-105807, Article 105807

2021

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Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

Ultrasonics sonochemistry, 2022-01, Vol.82, p.105885-105885, Article 105885

2022

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Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)

Food Science and Biotechnology, 2024, 33(10), , pp.2289-2299

2024

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Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

Ultrasonics sonochemistry, 2018-09, Vol.46, p.36-45

2018

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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Antioxidants, 2019-09, Vol.8 (10), p.429

2019

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Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound

Food chemistry, 2018-04, Vol.245, p.724-730

2018

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Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105759-105759, Article 105759

2021

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Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate

Journal of agricultural and food chemistry, 2020-01, Vol.68 (3), p.759-768

2020

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Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure

Ultrasonics sonochemistry, 2024-11, Vol.110, p.107059, Article 107059

2024

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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Meat science, 2010-09, Vol.86 (1), p.184-195

2010

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Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon

Ultrasonics sonochemistry, 2023-08, Vol.98, p.106490-106490, Article 106490

2023

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Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Food chemistry, 2015-04, Vol.173, p.808-814

2015

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Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

Ultrasonics sonochemistry, 2021-06, Vol.74, p.105582-105582, Article 105582

2021

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Improving functional value of meat products

Meat science, 2010-09, Vol.86 (1), p.15-31

2010

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Effect of protein structure on water and fat distribution during meat gelling

Food chemistry, 2016-08, Vol.204, p.239-245

2016

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Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats

Nutrients, 2023-12, Vol.15 (24), p.5021

2023

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Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

BMC microbiology, 2021-06, Vol.21 (1), p.182-182, Article 182

2021

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Protein Oxidation in Muscle Foods: A Comprehensive Review

Antioxidants, 2021-12, Vol.11 (1), p.60

2021

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Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

Ultrasonics sonochemistry, 2024-08, Vol.108, p.106979, Article 106979

2024

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Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

Ultrasonics sonochemistry, 2023-12, Vol.101, p.106697-106697, Article 106697

2023

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China's meat industry revolution: Challenges and opportunities for the future

Meat science, 2012-11, Vol.92 (3), p.188-196

2012

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Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Journal of agricultural and food chemistry, 2011-02, Vol.59 (3), p.969-974

2011

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Health benefits, extraction and development of functional foods with curcuminoids

Journal of functional foods, 2021-04, Vol.79, p.104392, Article 104392

2021

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Technological demands of meat processing–An Asian perspective

Meat science, 2017-10, Vol.132, p.35-44

2017

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Protein Oxidation: Basic Principles and Implications for Meat Quality

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate

Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

Improving functional value of meat products

Effect of protein structure on water and fat distribution during meat gelling

Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats

Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

Protein Oxidation in Muscle Foods: A Comprehensive Review

Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

China's meat industry revolution: Challenges and opportunities for the future

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Health benefits, extraction and development of functional foods with curcuminoids

Technological demands of meat processing–An Asian perspective

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