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✓Meat Science8
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Li-li Du results 8 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-li Du ×Clear All Filters
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Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomicsNARA Subscribed
Meat Science · 2026 · Vol. 242 · Elsevier
Shuai Tang; Jiayan Tan; Jiao Li; Wen Xun; Nannan Zhou; Yanfei Du; Yucai Yang; Chunying Weng; Keshi Yang; Huiwen Dong; Guozhou Liao; Guiying Wang
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Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausagesNARA Subscribed
Meat Science · 2025 · Vol. 230 · Elsevier
Dan Li; Yuyu Du; Liya Su; Yaqiu Lin; Jiong Zheng; Fidel Toldrá; Chenglin Zhu; Muying Du; Yuan Liu; Juan Chen
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Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezingNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen
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Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencingNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Zhijie Zheng; Wenxi Fu; Guiying Wang; Bo Li; Wen Xun; Nannan Zhou; Chunfang Yang; Ruwei Ren; Shuai Tang; Yanfei Du; Jiayan Tan; Dahai Gu; Guozhou Liao
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Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezingNARA Subscribed
Meat Science · 2025 · Vol. 224 · Elsevier
Yuanzheng Li; Huan Zhang; Dongxu Du; Shuai Gao; Wenqing Ma; Miaomiao Liu; Li Feng; Yungang Cao; Youling Xiong
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Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solutionNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen
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Transcriptomic analysis reveals diverse expression patterns underlying the fiber diameter of oxidative and glycolytic skeletal muscles in steersNARA Subscribed
Meat Science · 2024 · Vol. 207 · Elsevier
Wenxiang Wang; Tianliu Zhang; Lili Du; Keanning Li; Lupei Zhang; Haipeng Li; Xue Gao; Lingyang Xu; Junya Li; Huijiang Gao
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Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)NARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Ying Wang; Yi-Tong Du; Wan-Yu Xue; Liang Wang; Rong Li; Zi-Tao Jiang; Shu-Hua Tang; Jin Tan
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