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Elsevier13
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✓Meat Science13
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Li-Li Han results 13 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Li Han ×Clear All Filters
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Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gelNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding
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Dynamic profiling of myogenesis in developing ovine skeletal muscleNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Weiwei Duan; Zhenzhen Gu; Chenxi Liu; Wenrong Li; Sangang He; Bin Han; Lu Shi; Mingjun Liu
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Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteriaNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Mengjiao Han; Qianhui Gu; Sam Al-Dalali; Conggui Chen; Baocai Xu; Peijun Li
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Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gelNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; Baohua Kong
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Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation modelNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Han Wu; Zhifei He; Li Yang; Hongjun Li
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Recent advances in spoilage mechanisms and preservation technologies in beef quality: A reviewNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Yiqun Zhu; Mengqing Gu; Yuhan Su; Zhe Li; Zhigang Xiao; Fei Lu; Chunyang Han
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Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar proteinNARA Subscribed
Meat Science · 2024 · Vol. 212 · Elsevier
Zhong-Wei Wu; Xue-Yan Shang; Qin Hou; Jing-Guo Xu; Zhuang-Li Kang; Han-Jun Ma
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Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese baconNARA Subscribed
Meat Science · 2024 · Vol. 212 · Elsevier
Li Yang; Hongjun Li; Han Wu; Shuyun Liu; Zhifei He
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Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigsNARA Subscribed
Meat Science · 2024 · Vol. 207 · Elsevier
Kai Gao; Shengzhong Han; Zhouyan Li; Zhaobo Luo; Sitong Lv; Hak Myong Choe; Hyo Jin Paek; Biaohu Quan; Jindan Kang; Xijun Yin
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Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lambNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Tianlong Han; Zixuan Wang; Chunxiao Li; Tongtong Wang; Tong Xiao; Yuxuan Sun; Shiyu Wang; Min Wang; Shengmei Gai; Bo Hou; Dengyong Liu
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Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw porkNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Yu Tao; Yiping Guo; Jingwen Li; Keping Ye; Yuanyuan Zhang; Xianming Zeng; Han Dou
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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batterNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Zhuang-Li Kang; Jing-jie Xie; Yan-ping Li; Wan-jie Song; Han-Jun Ma
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Emerging market for pork with animal welfare attribute in China: An ethical perspectiveNARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Yaoming Liang; Yanjie Xu; Debao Lai; Gengrong Hua; Donglin Huang; Hao Wang; Hui Li; Li Han
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