Liu Y - Search Results

1

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey.

Liu Y, Zhao X, Liu M, Zhao J. Liu Y, et al. Among authors: liu m. Korean J Food Sci Anim Resour. 2018 Feb;38(1):52-63. doi: 10.5851/kosfa.2018.38.1.052. Epub 2018 Feb 28. Korean J Food Sci Anim Resour. 2018. PMID: 29725224 Free PMC article.

2

Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality.

Liu M, Wei Y, Li X, Quek SY, Zhao J, Zhong H, Zhang D, Liu Y. Liu M, et al. Among authors: liu y. Meat Sci. 2018 Jul;141:103-111. doi: 10.1016/j.meatsci.2018.01.001. Epub 2018 Jan 2. Meat Sci. 2018. PMID: 29580736

3

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

Zhao J, Zhang T, Liu Y, Wang X, Zhang L, Ku T, Quek SY. Zhao J, et al. Among authors: liu y. Food Chem. 2018 Sep 15;260:160-165. doi: 10.1016/j.foodchem.2018.03.073. Epub 2018 Mar 27. Food Chem. 2018. PMID: 29699657

4

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods.

Jiao Y, Liu Y, Quek SY. Jiao Y, et al. Among authors: liu y. J Food Sci. 2020 Apr;85(4):1344-1352. doi: 10.1111/1750-3841.15087. Epub 2020 Mar 6. J Food Sci. 2020. PMID: 32144799

5

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products.

Zhang X, Qiao C, Fu S, Jiao Y, Liu Y. Zhang X, et al. Among authors: liu y. J Dairy Sci. 2022 Jun;105(6):4749-4759. doi: 10.3168/jds.2021-21618. Epub 2022 Apr 18. J Dairy Sci. 2022. PMID: 35450717 Free article.

6

Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology.

Wei Y, Li X, Zhang D, Liu Y. Wei Y, et al. Among authors: liu y. Food Chem. 2019 Aug 15;289:240-249. doi: 10.1016/j.foodchem.2019.03.052. Epub 2019 Mar 12. Food Chem. 2019. PMID: 30955608

7

Real-time and rapid prediction of TVB-N of livestock and poultry meat at three depths for freshness evaluation using a portable fluorescent film sensor.

Zhang D, Zhu L, Jiang Q, Ge X, Fang Y, Peng J, Liu Y. Zhang D, et al. Among authors: liu y. Food Chem. 2023 Jan 30;400:134041. doi: 10.1016/j.foodchem.2022.134041. Epub 2022 Aug 28. Food Chem. 2023. PMID: 36087480

8

Effects of Combinations of Goat Milk and Oligosaccharides on Altering the Microbiota, Immune Responses, and Short Chain Fatty Acid Levels in the Small Intestines of Mice.

Ma H, Zhao Y, Li L, Liu Y. Ma H, et al. Among authors: liu y. J Agric Food Chem. 2021 Aug 11;69(31):8828-8837. doi: 10.1021/acs.jafc.1c03408. Epub 2021 Jul 27. J Agric Food Chem. 2021. PMID: 34314156

9

Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk.

Yu Z, Qiao C, Zhang X, Yan L, Li L, Liu Y. Yu Z, et al. Among authors: liu y. J Dairy Sci. 2021 Apr;104(4):4108-4118. doi: 10.3168/jds.2020-19238. Epub 2021 Feb 19. J Dairy Sci. 2021. PMID: 33612218 Free article.

10

Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat.

Wang L, Liu T, Liu L, Liu Y, Wu X. Wang L, et al. Among authors: liu y, liu l, liu t. Meat Sci. 2022 Mar;185:108706. doi: 10.1016/j.meatsci.2021.108706. Epub 2021 Nov 9. Meat Sci. 2022. PMID: 34839192

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