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Lang, Yumiao
20
results:
Search for persons
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Format
Online (20)
Mediatypes
Articles (Online) (14)
OpenAccess-fulltext (6)
Languages
english (18)
Sorted by: Relevance
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?
1
Fabrication, characterization and emulsifying properties of..:
Lang, Yumiao
;
Wang, Mingru
;
Zhou, Shasha
...
International Journal of Biological Macromolecules. 262 (2024) - p. 130000 , 2024
Link:
https://doi.org/10.1016/..
?
2
Octenyl succinylation of myofibrillar protein: Structural, ..:
Lang, Yumiao
;
Huang, Li
;
Han, Dandan
...
LWT. 201 (2024) - p. 116279 , 2024
Link:
https://doi.org/10.1016/..
?
3
Improved antioxidant properties of pork patties by replacin..:
Wang, Mingru
;
Ma, Lei
;
Xie, Peng
...
Food Science and Technology International. , 2023
Link:
https://doi.org/10.1177/..
?
4
Polysaccharides extracted from hawthorn (Crataegus pinnatif..:
Ma, Lei
;
Lang, Yumiao
;
Xin, Xuelian
...
Journal of Functional Foods. 107 (2023) - p. 105618 , 2023
Link:
https://doi.org/10.1016/..
?
5
Effect of chitosan-gelatine edible coating containing nano-..:
Lv, Yifei
;
Deng, Yuzhen
;
Wang, Mingru
...
Meat Science. 204 (2023) - p. 109288 , 2023
Link:
https://doi.org/10.1016/..
?
6
Alginate-based edible coating with oregano essential oil/β-..:
Yang, Xiaoxi
;
Zhao, Dongxue
;
Ge, Shaohui
...
International Journal of Biological Macromolecules. 251 (2023) - p. 126126 , 2023
Link:
https://doi.org/10.1016/..
?
7
Study on identification of red jujube origin by multi-eleme..:
Lang, Yumiao
;
Cheng, Yao
;
Yang, Hongru
...
Quality Assurance and Safety of Crops & Foods. 14 (2022) 4 - p. 178-187 , 2022
Link:
https://doi.org/10.15586..
?
8
Muscle fiber characteristics and postmortem quality of long..:
Lang, Yumiao
;
Zhang, Songshan
;
Xie, Peng
...
Food Science & Nutrition. 8 (2020) 11 - p. 6083-6094 , 2020
Link:
https://doi.org/10.1002/..
?
9
The Relationship Between Protein S-Nitrosylation and Human ..:
Zhang, Yadi
;
Deng, Yuzhen
;
Yang, Xiaoxi
..
Neurochemical Research. 45 (2020) 12 - p. 2815-2827 , 2020
Link:
https://doi.org/10.1007/..
?
10
Investigation of Physicochemical and Textural Characteristi..:
Sha, Kun
;
Zhang, Ze-Jun
;
Sun, Bao-Zhong
...
Food Science and Technology Research. 23 (2017) 3 - p. 375-383 , 2017
Link:
https://doi.org/10.3136/..
?
11
Changes in Lipid Oxidation, Fatty Acid Profile and Volatile..:
Sha, Kun
;
Lang, Yu-Miao
;
Sun, Bao-Zhong
...
Journal of Food Processing and Preservation. 41 (2016) 4 - p. e13059 , 2016
Link:
https://doi.org/10.1111/..
?
12
Effect of electrical stimulation and hot boning on the eati..:
Lang, Yumiao
;
Sha, Kun
;
Zhang, Rui
...
Meat Science. 112 (2016) - p. 3-8 , 2016
Link:
https://doi.org/10.1016/..
?
13
Consumer Evaluation of Chinese Instant-boiled Beef:
Lang, Yumiao
;
Wu, Bin
;
Sun, Baozhong
...
Food Science and Technology Research. 21 (2015) 6 - p. 793-799 , 2015
Link:
https://doi.org/10.3136/..
?
14
Muscle fiber characteristics and postmortem quality of long..:
Lang, Yumiao
;
Zhang, Songshan
;
Xie, Peng
...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684597/. , 2020
Link:
http://www.ncbi.nlm.nih...
?
15
Muscle fiber characteristics and postmortem quality of long..:
Lang, Yumiao
;
Zhang, Songshan
;
Xie, Peng
...
https://repository.publisso.de/resource/frl:6434053. , 2020
Link:
https://repository.publi..
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