1Effects of different ATP contents on phosphorylation level of glycogen phosphorylase and its activity in lamb during incubation at 4 celcius in vitro

作者： Bai, Yuqiang; Li, Xin; Zhang, Dequan; Hou, Chengli; Zheng, Xiaochun; Chen, Li; Ren, Chi; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Activity; ATP; glycogen phosphorylase; lamb; protein phosphorylation

2Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 degrees C in vitro

作者： Bai, Yuqiang; Li, Xin; Zhang, Dequan; Chen, Li; Hou, Chengli; Zheng, Xiaochun; Ren, Chi; Bai, Yuqiang; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Mutton; Glycogen phosphorylase; Protein phosphorylation; Activity

年份：2020

3Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem

作者： Bai, Yuqiang; Li, Xin; Zhang, Dequan; Chen, Li; Hou, Chengli; Zheng, Xiaochun; Ren, Chi; Ijaz, Muawuz; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：MEAT SCIENCE

关键词： Lamb; Glycogen phosphorylase; Protein phosphorylation; Glycolytic rate; Post-mortem

年份：2020

4Effects of chilling rate on the freshness and microbial community composition of lamb carcasses

作者： Liang, Ce; Zhang, Dequan; Wen, Xiangyuan; Li, Xin; Chen, Li; Zheng, Xiaochun; Fang, Fei; Hou, Chengli; Li, Jinhuo; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage &, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Hebei Jinhong Halal Meat Co Ltd, Baoding 071000, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Lamb carcass; Very fast chilling; Freshness; Microbial community composition

年份：2022

5Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

作者： Li, Xin; Cheng, Zhe; Hou, Chengli; Chen, Li; Zheng, Xiaochun; Zhang, Dequan; Zhang, Renyu; Realini, Carolina E.; Hicks, Talia M.; Hassan, Mohammad Mahbubul; Mills, John; Day, Li; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Harvest Storage Tr, Beijing 100193, Peoples R China; AgResearch Ltd, Te Ohu Rangahau Kai, Food Technol & Proc Team, Palmerston North 4474, New Zealand; Univ Arts London, Fash Text & Technol Inst, London EC2A 3AA, England; AgResearch Ltd, Hopkirk Res Inst, Food Syst Integr Team, Palmerston North 4442, New Zealand; AgResearch Ltd, Te Ohu Rangahau Kai, Food & Fibre Off Farm Sect, Palmerston North 4422, New Zealand;

来源：FOODS

关键词： active packaging; meat; sustainable strategies; processing optimization; packaging manufacture; legislation

年份：2022

6Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy System

作者： Li, Yanlei; Zheng, Xiaochun; Zhang, Dequan; Li, Xin; Fang, Fei; Chen, Li; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Natl Risk Assesment Lab Agroprod Proc Qual & Safe, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOODS

关键词： rapid detection; meat quality; different cut types; sheep; Vis/NIR

年份：2021

7Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage

作者： Wen, Xiangyuan; Liang, Ce; Zhang, Dequan; Li, Xin; Chen, Li; Zheng, Xiaochun; Fang, Fei; Cheng, Zhe; Hou, Chengli; Wang, Daoying; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage &, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Hot boning; Cold boning; Conventional chilling; Very fast chilling; 16S rRNA high-throughput sequencing

年份：2022

8Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage

作者： Gu, Minghui; Li, Cheng; Su, Yuanyuan; Chen, Li; Li, Shaobo; Li, Xin; Zheng, Xiaochun; Zhang, Dequan; Zheng, Xiaochun; Zhang, Dequan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Refrigerated pork; Protein degradation; Biogenic amines; Free amino acids; Quality indicator; Freshness

年份：2023

9Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy

作者： Zheng, Xiaochun; Chen, Li; Li, Xin; Zhang, Dequan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOODS

关键词： non-destructive detection; meat quality; dimension reduction; near-infrared spectroscopy

年份：2023