A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms-Reference-Cited by-同舟云学术

A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms

Published:2024-04 Issue: Volume:182 Page:114151
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Shiquan,Zhang Duoduo,Al-Wraikat Majida,Jiao Yang,Liu Yongfeng^ORCID

Funder

Education Department of Shaanxi Provincial government

Shaanxi Province Department of Science and Technology

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

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4. Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.);Dai;Journal of Agricultural and Food Chemistry,2015

5. Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon;Deng;Meat Science,2022

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1. Effect of different temperature–time combinations on the quality and protein digestive properties of stewed beef tendons;Journal of Food Composition and Analysis;2024-10

2. Studies of the Binding Mechanism between Liquid Smoke from Tea Tree Branches and Proteins in Dry-Cured Tenderloin Using 4d-Dia Proteomics, Synergistic Multispectral Analysis, and Molecular Docking Techniques;2024