E-LIB Suche - Ergebnisse für: Lang, Yumiao

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

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/..

3

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/..

4

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/..

5

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/..

6

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..

7

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/..

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

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/..

10

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/..

11

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/..

12

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/..

13

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...

14

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..

15

Status of Food Additives in 3D Food Printing:

Shasha ZHOU ; Xiaoxi YANG ; Cuiping LI...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060165. , 2023

Link: https://doi.org/10.13386..