Yu Q - Search Results

1

Characterization and application of citrus pectin composite film containing rosemary (Rosmarinus officinalis L.) essential oil for improving storage of chilled beef.

Ma Y, Li W, Tan S, Yu Q. Ma Y, et al. Among authors: yu q. J Sci Food Agric. 2024 Nov 7. doi: 10.1002/jsfa.14009. Online ahead of print. J Sci Food Agric. 2024. PMID: 39506921

2

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure-assisted extraction.

He L, Gao Y, Han L, Yu Q, Zang R. He L, et al. Among authors: yu q. J Food Sci. 2021 Jun;86(6):2525-2538. doi: 10.1111/1750-3841.15769. Epub 2021 May 30. J Food Sci. 2021. PMID: 34056721

3

Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage.

Guo Z, Ge X, Gou Q, Yang L, Han M, Han G, Yu QL, Han L. Guo Z, et al. Among authors: yu ql. Meat Sci. 2021 Dec;182:108620. doi: 10.1016/j.meatsci.2021.108620. Epub 2021 Jul 7. Meat Sci. 2021. PMID: 34246834

4

A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness.

Guo Z, Zuo H, Ling H, Yu Q, Gou Q, Yang L. Guo Z, et al. Among authors: yu q. Food Chem. 2022 Jul 30;383:131915. doi: 10.1016/j.foodchem.2021.131915. Epub 2021 Dec 23. Food Chem. 2022. PMID: 35241304

5

Effects of nitrite concentrations on the quality and protein oxidation of salted meat.

Wang X, Yu Q, He L, Zhang Q, Ma J. Wang X, et al. Among authors: yu q. J Food Sci. 2022 Sep;87(9):3978-3994. doi: 10.1111/1750-3841.16177. Epub 2022 Jul 26. J Food Sci. 2022. PMID: 35880694

6

Reactive oxygen species-mediated oxidative stress accelerates glycolysis via activation of the CaMKKβ/AMPK pathway in the yak longissimus dorsi postmortem.

Zhu X, Kong X, Zang L, Sun N, Yu Q, Han L. Zhu X, et al. Among authors: yu q. J Sci Food Agric. 2023 Jan 30;103(2):514-523. doi: 10.1002/jsfa.12161. Epub 2022 Aug 17. J Sci Food Agric. 2023. PMID: 36468614

7

Synergistic modification of collagen structure using ionic liquid and ultrasound to promote the production of DPP-IV inhibitory peptides.

He L, Cao Y, Wang X, Wang Y, Han L, Yu Q, Zhang L. He L, et al. Among authors: yu q. J Sci Food Agric. 2023 Jul;103(9):4603-4613. doi: 10.1002/jsfa.12536. Epub 2023 Mar 25. J Sci Food Agric. 2023. PMID: 36860123

8

Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton.

Guo Z, Wu S, Lin J, Zheng H, Lei H, Yu Q, Jiang W. Guo Z, et al. Among authors: yu q. Food Chem. 2023 Aug 15;417:135838. doi: 10.1016/j.foodchem.2023.135838. Epub 2023 Mar 9. Food Chem. 2023. PMID: 36940513

9

Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage.

Song Z, Wei J, Cao Y, Yu Q, Han L. Song Z, et al. Among authors: yu q. Food Chem. 2023 Aug 30;418:135958. doi: 10.1016/j.foodchem.2023.135958. Epub 2023 Mar 20. Food Chem. 2023. PMID: 36965391

10

Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat.

Shi C, Wang L, Xu J, Li A, Wang C, Zhu X, Wang W, Yu Q, Han L. Shi C, et al. Among authors: yu q. J Sci Food Agric. 2024 Mar 30;104(5):3039-3046. doi: 10.1002/jsfa.13195. Epub 2024 Jan 12. J Sci Food Agric. 2024. PMID: 38057148

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