Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products by Ruobing PI, Dapeng LI, Hui HONG, Ruitong DAI

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Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization by Bo Zou, Fei Jia, Han Wang, Miaolin Duan, Xingmin Li, Ruitong Dai

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Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism by Sijia Gong, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu, Xingmin Li

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Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage by Xiaoguang Gao, Dandan Zhao, Lin Wang, Yue Cui, Shijie Wang, Meng Lv, Fangbo Zang, Ruitong Dai

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Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp by Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong

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The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken by Jingru Chen, Wenjie Yan, Yu Fu, Liang Wang, Xueze Lv, Ruitong Dai, Xingmin Li, Fei Jia

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New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating by Xiaojing Tian, Xiaojing Tian, Qianqian Yu, Qianqian Yu, Donghao Yao, Donghao Yao, Lele Shao, Lele Shao, Zhihong Liang, Zhihong Liang, Fei Jia, Fei Jia, Xingmin Li, Xingmin Li, Teng Hui, Teng Hui, Ruitong Dai, Ruitong Dai

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