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Results:
1-15
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Results: 15
Authors:
SRINIVASAN S
XIONG YLL
BLANCHARD SP
MOODY WG
Citation: S. Srinivasan et al., PROXIMATE, MINERAL AND FATTY-ACID COMPOSITION OF SEMIMEMBRANOSUS AND CARDIAC MUSCLES FROM GRASS-FED AND GRAIN-FED AND ZERANOL-IMPLANTED CATTLE, Food chemistry, 63(4), 1998, pp. 543-547
Authors:
WANG BW
XIONG YLL
Citation: Bw. Wang et Yll. Xiong, FUNCTIONAL STABILITY OF ANTIOXIDANT-WASHED, CRYOPROTECTANT-TREATED BEEF-HEART SURIMI DURING FROZEN STORAGE, Journal of food science, 63(2), 1998, pp. 293-298
Authors:
SRINIVASAN S
XIONG YLL
BLANCHARD SP
Citation: S. Srinivasan et al., EFFECTS OF FREEZING AND THAWING METHODS AND STORAGE TIME ON THERMAL-PROPERTIES OF FRESH-WATER PRAWNS (MACROBRACHIUM-ROSENBERGII), Journal of the Science of Food and Agriculture, 75(1), 1997, pp. 37-44
Authors:
WANG BW
XIONG YLL
SRINIVASAN S
Citation: Bw. Wang et al., CHEMICAL-STABILITY OF ANTIOXIDANT-WASHED BEEF-HEART SURIMI DURING FROZEN STORAGE, Journal of food science, 62(5), 1997, pp. 939
Authors:
LIU G
XIONG YLL
Citation: G. Liu et Yll. Xiong, GELATION OF CHICKEN MUSCLE MYOFIBRILLAR PROTEINS TREATED WITH PROTEASE INHIBITORS AND PHOSPHATES, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3437-3442
Authors:
SRINIVASAN S
XIONG YLL
Citation: S. Srinivasan et Yll. Xiong, GELATION OF BEEF-HEART SURIMI AS AFFECTED BY ANTIOXIDANTS, Journal of food science, 61(4), 1996, pp. 707-711
Authors:
SRINIVASAN S
XIONG YLL
Citation: S. Srinivasan et Yll. Xiong, SODIUM CHLORIDE-MEDIATED LIPID OXIDATION IN BEEF-HEART SURIMI-LIKE MATERIAL, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1697-1703
Authors:
LIU G
XIONG YLL
Citation: G. Liu et Yll. Xiong, CONTRIBUTION OF LIPID AND PROTEIN OXIDATION TO RHEOLOGICAL DIFFERENCES BETWEEN CHICKEN WHITE AND RED MUSCLE MYOFIBRILLAR PROTEINS, Journal of agricultural and food chemistry, 44(3), 1996, pp. 779-784
Authors:
SRINIVASAN S
XIONG YLL
DECKER EA
Citation: S. Srinivasan et al., INHIBITION OF PROTEIN AND LIPID OXIDATION IN BEEF-HEART SURIMI-LIKE MATERIAL BY ANTIOXIDANTS AND COMBINATIONS OF PH, NACL, AND BUFFER TYPE IN THE WASHING MEDIA, Journal of agricultural and food chemistry, 44(1), 1996, pp. 119-125
Authors:
XIONG YLL
Citation: Yll. Xiong, MYOFIBRILLAR PROTEIN FROM DIFFERENT MUSCLE-FIBER TYPES - IMPLICATIONSOF BIOCHEMICAL AND FUNCTIONAL-PROPERTIES IN MEAT PROCESSING, Critical reviews in food science and nutrition, 34(3), 1994, pp. 293-320
Authors:
ROBE GH
XIONG YLL
Citation: Gh. Robe et Yll. Xiong, KINETIC-STUDIES OF THE EFFECT OF MUSCLE-FIBER TYPE AND TRIPOLYPHOSPHATE ON THE AGGREGATION OF PORCINE SALT-SOLUBLE PROTEINS, Meat science, 37(1), 1994, pp. 55-65
Authors:
XIONG YLL
BLANCHARD SP
Citation: Yll. Xiong et Sp. Blanchard, RHEOLOGICAL PROPERTIES OF SALT-SOLUBLE PROTEIN FROM WHITE AND RED SKELETAL-MUSCLES, Journal of agricultural and food chemistry, 42(8), 1994, pp. 1624-1628
Authors:
XIONG YLL
PESCATORE AJ
CANTOR AH
BLANCHARD SP
STRAW ML
Citation: Yll. Xiong et al., INFLUENCE OF GENETIC STRAIN, PH, AND SALTS ON COOKING PROPERTIES OF PROCESSED LIGHT AND DARK BROILER MEAT, International journal of food science & technology, 28(5), 1993, pp. 429-434
Authors:
ROBE GH
XIONG YLL
Citation: Gh. Robe et Yll. Xiong, DYNAMIC RHEOLOGICAL STUDIES ON SALT-SOLUBLE PROTEINS FROM 3 PORCINE MUSCLES, Food hydrocolloids, 7(2), 1993, pp. 137-146
Authors:
WAN LP
XIONG YLL
DECKER EA
Citation: Lp. Wan et al., INHIBITION OF OXIDATION DURING WASHING IMPROVES THE FUNCTIONALITY OF BOVINE CARDIAC MYOFIBRILLAR PROTEIN, Journal of agricultural and food chemistry, 41(12), 1993, pp. 2267-2271
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1-15
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