赵冰｜北京农学院｜学者主页

2026

梯度升温和恒定高温杀菌对红烧牛肉挥发性物质的影响

李素，赵燕，闵成军，张顺亮，祁玉霞，梁二宏，李宏宇，赵冰，刘莉

《食品科学》

2026

Volatile profiles and quality characterization in porcine large intestines with different water bath temperatures

Xiao-Man Li, Shun-Liang Zhang, Bing Zhao, Dan Li, Kai-Hua Zhang, Shou-Wei Wang, Yan Zhao

Journal of Food Measurement & Characterization

DOI

2025

负载白藜芦醇Pickering乳液保鲜衬垫对冷鲜牛肉的保鲜效果

杜鹂莹，任国艳，赵冰，将海媛，成晓瑜，徐晨晨，白京

《食品科学》

2025

湿法成熟时间对熟制猪肉风味的影响

郝蕊，李海花，张凯华，乔家运，王守伟，张哲奇，李丹，李笑曼，赵冰，张顺亮

《肉类研究》

2025

梯度升温与恒温杀菌工艺对自贡冷吃牛肉中挥发性物质的影响

刘博文，赵冰，赵燕，张顺亮，梁二宏，李素，张凯华，席丽琴，张晨，赵欣

《食品科学》

2025

负载白藜芦醇乳液的壳聚糖-明胶缓释膜制备及其调理牛排保鲜效果

杜鹂莹，任国艳，赵冰，史宇璇，成晓瑜

《食品科学》

2025

梯度升温杀菌和高温杀菌对番茄炖牛腩品质差异分析

梁二宏，赵燕，闵成军，祁玉霞，李素，刘博文，赵冰，张顺亮

《食品科学》

2025

Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis.

Yuxuan Shi, Bing Zhao, Jingyi Hao, Chenchen Xu, Jing Bai, Shou-Wei Wang, Yan Zhao

Meat Science

DOI

2025

Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach

Chenchen Xu, Shou-Wei Wang, Yan Zhao, Jia-Peng Li, Shun-Liang Zhang, Jing Bai, Yuxuan Shi, Xian-Qi Yao, Anyu Gao, Bing Zhao

Ultrasonics sonochemistry

DOI

2025

Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles.

Jingyi Hao, Yuxuan Shi, Chenchen Xu, Jing Bai, Hui Wang, Yan Zhao, Bing Zhao, Shou-Wei Wang, Aidong Sun, Xiao-Ling Qiao

Journal of food microbiology

DOI

2025

Mechanistic insights into Zn2+ effects on myofibrillar protein and its implications for edible quality of mutton

Qian-Rong Wu, Silei Li, Bing Zhao, Shou-Wei Wang, Yan Zhao, Shanhu Tang, Shun-Liang Zhang

Journal of Future Foods

DOI

2024

Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process.

Kai-Hua Zhang, Rui Hao, Shou-Wei Wang, Zhe-Qi Zhang, Dan Li, Xiao-Man Li, Bing Zhao, Shun-Liang Zhang, Yan Zhao, Xiangning Chen

Food Chemistry

DOI

2024

Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines

Xiao-Man Li, Ming-Wu Zang, Dan Li, Shou-Wei Wang, Kai-Hua Zhang, Zhe-Qi Zhang, Bing Zhao, Shun-Liang Zhang, Yan Zhao

International Journal of Gastronomy and Food Science

DOI

2024

Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies.

Chenchen Xu, Shou-Wei Wang, Jing Bai, Xiang-Ning Chen, Yuxuan Shi, Jingyi Hao, Bing Zhao

Food Research International

DOI

2023

植物活性成分在肉制品防腐保鲜中的应用研究进展

付晓航，张顺亮，臧明伍，王守伟，刘梦，李素，赵燕，赵建生，赵冰，潘晓倩，吴倩蓉，刘博文

《肉类研究》

2023

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析

潘晓倩，张顺亮，臧明伍，赵冰，王守伟，李素，刘梦，吴倩蓉，刘博文，赵燕，乔晓玲，付晓航

《食品科学》

2023

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

Qian-Rong Wu, Ming-Wu Zang, Bing Zhao, Shou-Wei Wang, Shun-Liang Zhang, Ning Zhu, Meng Liu, Su Li, Guang-de Lv, Bo-Wen Liu, Yan Zhao, Xiao-Ling Qiao

LWT

DOI

2023

Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure

Jing-Peir Yu, Shou-Wei Wang, Chengfeng Sun, Bing Zhao

Foods

DOI

2023

Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential

Jia-Jia Wu, Ming-Wu Zang, Shou-Wei Wang, Xiao-Ling Qiao, Bing Zhao, Jing Bai, Yan Zhao, Yuxuan Shi

Critical reviews in food science and nutrition

DOI

2023

Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

Qian-Rong Wu, Ming-Wu Zang, Shou-Wei Wang, Bing Zhao, Shun-Liang Zhang, Su Li, Xiao-Qian Pan, Meng Liu, Xiaohang Fu

Food Bioscience

DOI

2022

可得然胶对肌原纤维蛋白理化和凝胶性质的影响

于晶超，赵冰，王守伟，孙承锋，臧明伍，张顺亮，吴倩蓉，朱宁，刘博文

《中国食品学报》

2022

肉牛屠宰过程中胴体表面及接触环境污染情况分析

史宇璇，臧明伍，邹昊，赵冰，徐晨晨，白京，王辉，吴嘉佳，乔晓玲

《肉类研究》

2022

理化因素和牛至、留兰香、竹叶提取物对羊肌红蛋白稳定性的影响

李素，臧明伍，赵冰，张顺亮，王守伟，朱宁，潘晓倩，刘梦，吴倩蓉，刘博文

《肉类研究》

2022

不同区域水对宁夏手抓羊肉滋味特性的影响

赵冰，张玉玉，王守伟，孙宝国

《食品科学》

2022

牛肉干法成熟过程挥发性风味物质的变化规律

刘梦，张顺亮，臧明伍，赵冰，黄卉佳，朱宁，李素，吴倩蓉，刘博文，赵燕，乔晓玲，王守伟

《食品科学》

2022

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions.

N. Zhu, Ming-Wu Zang, Shou-Wei Wang, Shun-Liang Zhang, Bing Zhao, Meng Liu, Su Li, Qian-Rong Wu, Bowen Liu, Yan Zhao, Xiao-Ling Qiao

Food Chemistry

DOI

2022

Nisin: From a structural and meat preservation perspective.

Jia-Jia Wu, Ming-Wu Zang, Shou-Wei Wang, Bing Zhao, Jing Bai, Chenchen Xu, Yuxuan Shi, Xiao-Ling Qiao

Food microbiology

DOI

2022

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

Chenchen Xu, Ming-Wu Zang, Xiao-Ling Qiao, Shouwei Wang, Bing Zhao, Yuxuan Shi, Jingmiao Bai, Jia-Jia Wu

Ultrasonics sonochemistry

DOI

2022

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Yuxuan Shi, Ming-Wu Zang, Shou-Wei Wang, Bing Zhao, Chenchen Xu, Jing Bai, Yan Zhao, Xiao-Ling Qiao, Jia-Jia Wu

International Journal of Food Science & Technology

DOI

2022

Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins.

Bing Zhao, Yuyu Zhang, Bao-Guo Sun, Shou-Wei Wang, Ming-Wu Zang, Hui Wang, Qian-Rong Wu

Food Research International

DOI

2021

我国肉类加工业“十三五”期间发展状况及趋势

曲超，陶翠，牛琳茹，王守伟，赵冰，郭雅，许典

《肉类研究》

2021

清酱肉体外模拟消化后粗肽的抗氧化活性和氨基酸分析

王乐，李享，刘文营，贾晓云，曲超，成晓瑜，赵冰

《中国食品学报》

DOI

2021

Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

Kai-Hua Zhang, Dan Li, Ming-Wu Zang, Zhe-Qi Zhang, Xiao-Man Li, Shouwei Wang, Shun-Liang Zhang, Bing Zhao

LWT

DOI

2021

Effect of different cooking water on flavor characteristics of mutton soup

Bing Zhao, Bao-Guo Sun, Shouwei Wang, Yuyu Zhang, Ming-Wu Zang, Wang Le, Hui Wang, Qian-Rong Wu

Food Science & Nutrition

DOI

2021

Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing

Ning Zhu, Shou-Wei Wang, Bing Zhao, Shun-Liang Zhang, Ming-Wu Zang, Qian-Rong Wu, Su Li, Xiao-Ling Qiao

Food Bioscience

DOI

2021

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Hui-Min Zhou, Bing Zhao, Shun-Liang Zhang, Qian-Rong Wu, Ning Zhu, Su Li, Xiao-Qian Pan, Shou-Wei Wang, Xiao-Ling Qiao

DOI

2021

HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析

Hui-Min Zhou, Shun-Liang Zhang, Yan-Fang Hao, Song Chen, Xiao-Qian Pan, Qian-Rong Wu, Su Li, Ning Zhu, Xiao-Ling Qiao, Bing Zhao

DOI

2020

杀菌温度对羊蝎子风味物质的影响

吴倩蓉，潘晓倩，朱宁，周慧敏，李素，张顺亮，刘梦，赵冰，王守伟，曲超

《食品科学》

2020

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析

周慧敏，赵冰，吴倩蓉，李素，潘晓倩，朱宁，乔晓玲，王守伟，刘博文，张顺亮

《食品科学》

2020

当雄牦牛肉的营养和风味特性

李素，其美次仁，王守伟，赵冰，周慧敏，潘晓倩，吴倩蓉，朱宁，刘梦，张顺亮

《肉类研究》

2020

Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation.

Ning Zhu, Kai Wang, Shun-Liang Zhang, Bing Zhao, Jun-Na Yang, Shou-Wei Wang

Food Chemistry

DOI

2020

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Bing Zhao, Hui-Min Zhou, Shun-Liang Zhang, Xiao-Qian Pan, Su Li, N. Zhu, Qian-Rong Wu, Shouwei Wang, Xiao-Ling Qiao, Wen-Hua Chen

DOI

2020

Effect of processing on protein degradation and quality of emulsion sausages

Ning Zhu, Shun-Liang Zhang, Bing Zhao, Qian-Rong Wu, Hui-Min Zhou, Su Li, Chao Qu, Ai-Dong Sun, Xiao-Ling Qiao

DOI

2019

不同相对湿度对牛肉解冻效率及解冻后品质的影响

潘晓倩，张顺亮，李素，赵冰，周慧敏，乔晓玲，陈文华，李家鹏，曲超

《肉类研究》

2019

大豆分离蛋白对肌原纤维蛋白加热过程中结构及流变特性的影响

朱佳倩，张顺亮，赵冰，宋永青，李克勖，魏江飞，丁炳文，周湘媛，邓静，李美良

《肉类研究》

2019

不同加热温度对滩羊肉品质特性的影响

赵冰，周慧敏，张顺亮，吴倩蓉，潘晓倩，李素，朱宁，刘博文，郭雅，乔晓玲

《肉类研究》

2019

三聚磷酸钠对猪肉肌原纤维蛋白功能特性的影响

叶浪，李美良，赵冰，周慧敏，李素，潘晓倩，张顺亮

《肉类研究》

2019

吹扫/捕集-热脱附-气相色谱-质谱联用法分析不同解冻温度对牛肉风味品质的影响

潘晓倩，张顺亮，李素，周慧敏，赵冰，乔晓玲，陈文华，李家鹏，曲超

《肉类研究》

2019

Changes of volatile flavor compounds in spiced beef marinated with different water contents.

Su Li, Hui-Min Zhou, Shun-Liang Zhang, Jia-Wen Liu, Bing Zhao, Xiao-Qian Pan, Dian Xu, Ya Guo, Bo-Wen Liu

2018

风干肠中产生物胺细菌的筛选鉴定及其产胺特性

李素，赵冰，张顺亮，周慧敏，潘晓倩，任双，李家鹏，陈文华，王守伟

《中国食品学报》

2018

天然抗氧化剂替代部分亚硝酸钠对乳化肠护色及抗氧化效果的影响

任双，叶浪，乔晓玲，赵燕，赵冰，潘晓倩，周慧敏，李素，陈文华，曲超，张顺亮

《肉类研究》

2018

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响

周慧敏，张顺亮，赵冰，李素，潘晓倩，任双，曲超，成晓瑜

《食品科学》

2018

不同包装材料对肉制品模拟物中苯并(α)芘的吸附效果

赵冰，张顺亮，贾晓云，李素，周慧敏，任双，李家鹏，陈文华，王守伟

《肉类研究》

2018

Effect of Protein Oxidation on Microbial, Free Amino Acids and Biogenic Amine Content in Chinese Dry Sausage

Bing Zhao, Su Li, Hui-Min Zhou, Shun-Liang Zhang, Hui Wang, Shou-Wei Wang

Current Topics in Nutraceutical Research

DOI

2018

Effect of starter culture mixture of Staphylococcus xylosus and S. carnosus on the quality of dry-cured meat.

Hui-Min Zhou, Shun-Liang Zhang, Bing Zhao, Su Li, Xiao-Qian Pan, Shuang Ren, Chao Qu, Xiao-Yun Cheng

2017

吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质

周慧敏，张顺亮，赵冰，李素，潘晓倩，任双，王守伟

《肉类研究》

2017

保鲜方式对冷鲜猪肉挥发性风味物质的影响

赵冰，李素，张顺亮，周慧敏，潘晓倩，李家鹏，陈文华，赵燕

《肉类研究》

2017

食盐用量对风干猪肉挥发性风味物质的影响

周慧敏，张顺亮，成晓瑜，郭颖姣，赵冰，李素，潘晓倩，任双，乔晓玲，陈文华，李家鹏，曲超，王守伟

《肉类研究》

2017

哈萨克羊肉和市售普通羊肉营养品质与风味特性的对比分析研究

张顺亮，赵冰，潘晓倩，周慧敏，李素，刘文营，王辉，任双，乔晓玲，陈文华，李家鹏，赵燕

《肉类研究》

2017

中温乳化肠中凝结芽孢杆菌芽孢萌发及热致死规律

李素，张顺亮，潘晓倩，赵冰，周慧敏，任双，赵燕，陈文华，李家鹏，曲超

《肉类研究》

2017

芽孢诱导技术在中温香肠加工中的应用

李素，张顺亮，任双，赵冰，周慧敏，潘晓倩，赵燕，陈文华，曲超

《肉类研究》

2017

乳酸菌发酵剂对风干肠风味品质的影响

潘晓倩，成晓瑜，张顺亮，赵冰，乔晓玲，陈文华，李家鹏，曲超，王守伟

《肉类研究》

2016

新鲜牛肉冷藏过程中挥发性成分的变化

潘晓倩，赵燕，张顺亮，赵冰，乔晓玲，陈文华，李家鹏，曲超

《肉类研究》

2016

北京清酱肉诱导氧化及哈败气味分析

成晓瑜，刘文营，张顺亮，赵冰，李迎楠，贾晓云，王守伟

《肉类研究》

2016

中温杀菌对乳化香肠蛋白质变化的影响

赵冰，周慧敏，张顺亮，李素，潘晓倩，赵燕，王辉，李家鹏，陈文华，曲超，艾婷，许典

《肉类研究》

2016

苹果木烟熏液对湖南腊肉品质的影响

赵冰，周慧敏，王守伟，李素，张顺亮，成晓瑜，李家鹏，曲超，艾婷，许典

《肉类研究》

2016

吹扫/捕集-热脱附-气质联用仪分析新鲜羊肉在冷藏过程中挥发性物质的变化

曲超，张顺亮，王守伟，赵冰，潘晓倩，乔晓玲，陈文华，李家鹏，许典

《肉类研究》

2016

高氧及CO2气调包装对冷鲜猪肉品质的影响

李素，赵冰，张顺亮，潘晓倩，周慧敏，陈文华，曲超，李家鹏

《肉类研究》

2016

苹果木烟熏液的品质特性

赵冰，李素，王守伟，成晓瑜，乔晓玲，李家鹏，曲超，艾婷，许典

《食品科学》

2015

固相萃取-高效液相色谱法测定羊肉风干肠中生物胺

郑捷，李素，赵冰，刘安军，乔晓玲

《食品工业》

2014

清酱肉中关键香气活性化合物的分析

张顺亮，郝宝瑞，王守伟，成晓瑜，赵冰，潘晓倩，郭爱菊

《食品科学》

2014

不同等级金华火腿挥发性风味物质分析

赵冰，张顺亮，李素，乔晓玲，陈文华，李家鹏，曲超，艾婷，王守伟

《肉类研究》

2014

响应面法优化影响生鲜牛肉肌红蛋白和色素含量的超高压工艺

王辉，杨君娜，赵冰，李家鹏，陈文华

《肉类研究》

2014

中温杀菌对乳化肠挥发性风味物质变化的影响

艾婷，张顺亮，王守伟，成晓瑜，赵冰，潘晓倩，郝宝瑞，乔晓玲，陈文华，刘文营，曲超

《肉类研究》

2013

土家腊肉挥发性风味物质的研究

赵冰，成晓瑜，张顺亮，潘晓倩，曲超，乔晓玲，王守伟

《肉类研究》

2013

“皇上皇”广式腊肠品质及风味成分分析

潘晓倩，赵冰，成晓瑜，张顺亮，曲超，乔晓玲，王守伟

《肉类研究》

2013

广式腊肉挥发性风味物质分析

赵冰，李素，成晓瑜，张顺亮，潘晓倩，乔晓玲，陈文华，李家鹏，曲超，艾婷，王守伟

《肉类研究》

2013

索氏提取-固相萃取-高效液相色谱法检测烟熏肉制品中苯并(a)芘

赵冰，李素，戚彪，陈文华，李家鹏，曲超，艾婷，乔晓玲

《肉类研究》

2013

三种川式腊肠的品质分析

潘晓倩，成晓瑜，张顺亮，赵冰，曲超，乔晓玲，王守伟

《肉类研究》

2013

Pickled sauced meat and processing technique thereof

Shun-Liang Zhang, Ai-Jun Guo, Xiao-Yu Cheng, Shou-Wei Wang, Xiao-Ling Qiao, Wen-Hua Chen, Bing Zhao, Xiao-Qian Pan, Chao Qu, Ting Ai

2013

Mutton saline ham pickling liquid and application thereof

Bing Zhao, Biao Qi, Jia-Peng Li, Wen-Hua Chen, Xiao-Ling Qiao, Chao Qu, Ting Ai

2013

Ham and lamb brine pickling liquid and its application

Bing Zhao, Biao Qi, Jia-Peng Li, Wen-Hua Chen, Xiao-Ling Qiao, Chao Qu, Ting Ai

2012

传统肉制品中多环芳烃来源和检测方法研究进展

赵冰，任琳，李家鹏，陈文华，赵燕

《肉类研究》

2012

盐焗鸡翅贮存特性的研究

任琳，赵冰，赵燕，陈文华，张春江，乔晓玲

《肉类研究》

2012

不同杀菌方式对熏肉的影响

赵冰，任琳，张春江，陈文华，吕玉，李家鹏，赵燕

《肉类研究》

2012

盐焗工艺对盐焗鸡翅挥发性风味物质的影响

赵冰，任琳，李家鹏，陈文华，赵燕

《肉类研究》

2011

北京黑猪的肉质特性研究

任琳，张春江，赵冰，申思，刘世永

《食品科学》

精选作品

期刊论文

梯度升温和恒定高温杀菌对红烧牛肉挥发性物质的影响

Volatile profiles and quality characterization in porcine large intestines with different water bath temperatures

负载白藜芦醇Pickering乳液保鲜衬垫对冷鲜牛肉的保鲜效果

湿法成熟时间对熟制猪肉风味的影响

梯度升温与恒温杀菌工艺对自贡冷吃牛肉中挥发性物质的影响

负载白藜芦醇乳液的壳聚糖-明胶缓释膜制备及其调理牛排保鲜效果

梯度升温杀菌和高温杀菌对番茄炖牛腩品质差异分析

Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis.

Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach

Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles.

Mechanistic insights into Zn2+ effects on myofibrillar protein and its implications for edible quality of mutton

Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process.

Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines

Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies.

植物活性成分在肉制品防腐保鲜中的应用研究进展

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure

Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential

Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

可得然胶对肌原纤维蛋白理化和凝胶性质的影响

肉牛屠宰过程中胴体表面及接触环境污染情况分析

理化因素和牛至、留兰香、竹叶提取物对羊肌红蛋白稳定性的影响

不同区域水对宁夏手抓羊肉滋味特性的影响

牛肉干法成熟过程挥发性风味物质的变化规律

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions.

Nisin: From a structural and meat preservation perspective.

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins.

我国肉类加工业“十三五”期间发展状况及趋势

清酱肉体外模拟消化后粗肽的抗氧化活性和氨基酸分析

Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

Effect of different cooking water on flavor characteristics of mutton soup

Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析

杀菌温度对羊蝎子风味物质的影响

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析

当雄牦牛肉的营养和风味特性

Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation.

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Effect of processing on protein degradation and quality of emulsion sausages

不同相对湿度对牛肉解冻效率及解冻后品质的影响

大豆分离蛋白对肌原纤维蛋白加热过程中结构及流变特性的影响

不同加热温度对滩羊肉品质特性的影响

三聚磷酸钠对猪肉肌原纤维蛋白功能特性的影响

吹扫/捕集-热脱附-气相色谱-质谱联用法分析不同解冻温度对牛肉风味品质的影响

Changes of volatile flavor compounds in spiced beef marinated with different water contents.

风干肠中产生物胺细菌的筛选鉴定及其产胺特性

天然抗氧化剂替代部分亚硝酸钠对乳化肠护色及抗氧化效果的影响

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响

不同包装材料对肉制品模拟物中苯并(α)芘的吸附效果

Effect of Protein Oxidation on Microbial, Free Amino Acids and Biogenic Amine Content in Chinese Dry Sausage

Effect of starter culture mixture of Staphylococcus xylosus and S. carnosus on the quality of dry-cured meat.

吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质

保鲜方式对冷鲜猪肉挥发性风味物质的影响

食盐用量对风干猪肉挥发性风味物质的影响

哈萨克羊肉和市售普通羊肉营养品质与风味特性的对比分析研究

中温乳化肠中凝结芽孢杆菌芽孢萌发及热致死规律

芽孢诱导技术在中温香肠加工中的应用

乳酸菌发酵剂对风干肠风味品质的影响

新鲜牛肉冷藏过程中挥发性成分的变化

北京清酱肉诱导氧化及哈败气味分析

中温杀菌对乳化香肠蛋白质变化的影响

苹果木烟熏液对湖南腊肉品质的影响

吹扫/捕集-热脱附-气质联用仪分析新鲜羊肉在冷藏过程中挥发性物质的变化

高氧及CO2气调包装对冷鲜猪肉品质的影响

苹果木烟熏液的品质特性

固相萃取-高效液相色谱法测定羊肉风干肠中生物胺

清酱肉中关键香气活性化合物的分析

不同等级金华火腿挥发性风味物质分析

响应面法优化影响生鲜牛肉肌红蛋白和色素含量的超高压工艺

中温杀菌对乳化肠挥发性风味物质变化的影响

土家腊肉挥发性风味物质的研究

“皇上皇”广式腊肠品质及风味成分分析

广式腊肉挥发性风味物质分析

索氏提取-固相萃取-高效液相色谱法检测烟熏肉制品中苯并(a)芘