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科研机构
湖南农业大学 [9]
内容类型
期刊论文 [9]
发表日期
2019 [9]
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发表日期:2019
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Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts.
期刊论文
Meat science, 2019, 卷号: 156, 页码: 52-58
作者:
Liu, Huan
;
Wang, Zhenyu
;
Suleman, Raheel
;
Shen, Qingwu
;
Zhang, Dequan*
收藏
  |  
浏览/下载:12/0
  |  
提交时间:2019/12/23
Cuts
Mutton
Protein secondary structure
Protein thermal stability
Roasting texture and colour
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments
期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 卷号: 67, 期号: 20, 页码: 5847-5856
作者:
Liu, Huan
;
Wang, Zhenyu
;
Zhang, Dequan*
;
Shen, Qingwu
;
Pan, Teng
收藏
  |  
浏览/下载:3/0
  |  
提交时间:2019/12/23
Beijing roasted duck
GC-O-MS
OAVs
key aroma compound
recombination experiment
Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation
期刊论文
International Journal of Food Science & Technology, 2019, 卷号: 54, 期号: 6, 页码: 2246-2255
作者:
Cao, Lichuang
;
Hou, Chengli
;
Shen, Qingwu
;
Zhang, Dequan*
;
Wang, Zhenyu*
收藏
  |  
浏览/下载:4/0
  |  
提交时间:2019/12/23
Actomyosin dissociation
degradation
myosin heavy chain
myosin regulatory light chain
phosphorylation
A metabolomic explanation on beneficial effects of dietary Goji on intestine inflammation
期刊论文
JOURNAL OF FUNCTIONAL FOODS, 2019, 卷号: 53, 页码: 109-114
作者:
Wang, Hongbin
;
Zhang, Shuming
;
Shen, Qingwu
;
Zhu, Mei-Jun*
收藏
  |  
浏览/下载:8/0
  |  
提交时间:2019/12/23
Colorectal cancer
Goji
Inflammatory bowel disease
Interleukin-10
Metabolomics
GC-MS
Calpastatin inhibits the activity of phosphorylated mu-calpain in vitro.
期刊论文
Food chemistry, 2019, 卷号: 274, 页码: 743-749
作者:
Du, Manting
;
Li, Xin
;
Li, Zheng
;
Shen, Qingwu
;
Ren, Chi
收藏
  |  
浏览/下载:2/0
  |  
提交时间:2019/12/23
Alkaline phosphatase
Calpastatin
Phosphorylation
Protein kinase A
mu-Calpain
Acetylome profiling reveals extensive involvement of lysine acetylation in the conversion of muscle to meat.
期刊论文
Journal of proteomics, 2019, 卷号: 205, 页码: 103412
作者:
Jiang, Shengwang
;
Liu, Yisong
;
Shen, Zhenglei
;
Zhou, Bing
;
Shen, Qingwu W.*
收藏
  |  
浏览/下载:23/0
  |  
提交时间:2019/12/23
Acetylome
Meat quality
Postmortem
Proteomics
Arginine improves the color stability of hemoglobin powder during freeze-drying and storage.
期刊论文
Food science & nutrition, 2019, 卷号: 7, 期号: 5, 页码: 1677-1684
作者:
Hou, Chengli
;
Song, Xuan
;
Li, Zheng
;
Wang, Wenting
;
Shen, Qingwu
收藏
  |  
浏览/下载:3/0
  |  
提交时间:2019/12/23
arginine
blood
color
hemoglobin
stability
Principles of gene editing techniques and applications in animal husbandry
期刊论文
3 Biotech, 2019, 卷号: 9, 期号: 1, 页码: 28-
作者:
Jiang, Shengwang
;
Shen, Qingwu W.*
收藏
  |  
浏览/下载:3/0
  |  
提交时间:2019/12/23
CRISPR/Cas9
Gene editing
TALEN
ZFN
Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development.
期刊论文
Food chemistry, 2019, 卷号: 293, 页码: 396-407
作者:
Zhou, Bing
;
Shen, Zhenglei
;
Liu, Yisong
;
Wang, Chengtao*
;
Shen, Qingwu W.*
收藏
  |  
浏览/下载:5/0
  |  
提交时间:2019/12/23
Antemortem stress
Glycolysis
Meat quality
Protein lysine acetylation
Proteomics
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