Resultados da busca - Ruiming Luo

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach por Liqin You, Ruiming Luo

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Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi por Shuang Bai, Shuang Bai, Liqin You, Yongrui Wang, Ruiming Luo

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Multi-Pose Facial Expression Recognition Based on Generative Adversarial Network por Dejian Li, Zejian Li, Ruiming Luo, Jia Deng, Shouqian Sun

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Effect of DJ-1-regulated PI3K/Akt signaling pathway on mitochondrial apoptosis during storage in Qinchuan beef por Lingling Zhang, Jing Zhang, Shuang Gao, Ruiming Luo, Yalei Li

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Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products por Lingping Zhang, Dongsong Yang, Ruiming Luo, Yulong Luo, Yanru Hou

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Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral Elements por Yanru Hou, Xuerong Wang, Dongsong Yang, Yulong Luo, Yalei Li, Ruiming Luo

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Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review por Xinyu Wang, Zeyao Yang, Wangang Zhang, Lujuan Xing, Ruiming Luo, Songmin Cao

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Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly por Yongzhao Bi, Songlei Wang, Ruiming Luo, Yongrui Wang, Fang Chen, Ye Sun

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Biological function, mediate cell death pathway and their potential regulated mechanisms for post-mortem muscle tenderization of PARP1: A review por Rong Li, Rong Li, Ruiming Luo, Ruiming Luo, Yulong Luo, Yulong Luo, Yanru Hou, Yanru Hou, Jinxia Wang, Jinxia Wang, Qian Zhang, Qian Zhang, Xueyan Chen, Xueyan Chen, Lijun Hu, Julong Zhou

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Predictive Analysis of Linoleic Acid in Red Meat Employing Advanced Ensemble Models of Bayesian and CNN-Bi-LSTM Decision Layer Fusion Based Hyperspectral Imaging por Xiuwei Yan, Sijia Liu, Songlei Wang, Jiarui Cui, Yongrui Wang, Yu Lv, Hui Li, Yingjie Feng, Ruiming Luo, Zhifeng Zhang, Lei Zhang

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