Ye Jin

发表

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

Lihua Zhao, L. Su, Chang Liu, 2022, Food science & nutrition.

Dietary Linseed Supplementation Improves Meat Quality of Sheep by Altering Muscle Fiber Characteristics and Antioxidative Capacity

Lihua Zhao, L. Su, Chang Liu, 2020 .

Lactobacillus mediates the expression of NPC1L1, CYP7A1, and ABCG5 genes to regulate cholesterol

Junjie Ma, Ye Jin, Kaihui Cao, 2021, Food science & nutrition.

Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate

M. Corazzin, D. Wang, Xueying Sun, 2022, Journal of Food Measurement and Characterization.

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Xueying Sun, Lihua Zhao, Lina Sun, 2022, Foods.

Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic.

Yue Zhang, M. Corazzin, Lihua Zhao, 2022, Meat science.

Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep

L. Su, Bohui Wang, Ye Jin, 2022, Foods.

Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging.

Guanhua Hu, Lihua Zhao, L. Su, 2022, Journal of food science.

Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep

Lihua Zhao, L. Su, Chang Liu, 2022, Animals : an open access journal from MDPI.

Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep.

Yue Zhang, Yanru Hou, R. Su, 2022, Journal of food biochemistry.

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

Feng Cheng, J. Han, Ye Jin, 2022, Foods.

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

J. Han, Ye Jin, Kaiping Zhang, 2022, Foods.

Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts

Jianlin Liu, Xueying Sun, Guanhua Hu, 2022, Foods.

Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages

C. Ao, Xueying Sun, Lihua Zhao, 2021, Food science & nutrition.

Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia

Yujia Zhai, Lihua Zhao, Wenrui Guo, 2023, LWT.

Effects of Fermentation on the Physicochemical Properties and Aroma of Lamb Liver Paste

Yujia Zhai, Lihua Zhao, Ye Jin, 2022, Fermentation.

Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat

Lihua Zhao, L. Su, Chang Liu, 2023, Animals : an open access journal from MDPI.

Effects of physical exercise on muscle metabolism and meat quality characteristics of Mongolian sheep

Yue Zhang, Lihua Zhao, L. Su, 2022, Food science & nutrition.

Effects of Probiotics Supplementation on the Intestinal Metabolites, Muscle Fiber Properties, and Meat Quality of Sunit Lamb

L. Su, R. Su, Bohui Wang, 2023, Animals : an open access journal from MDPI.

Lactobacillus improves meat quality in Sunit sheep by affecting mitochondrial biogenesis through the AMPK pathway

Chenlei Wang, Lihua Zhao, L. Su, 2022, Frontiers in Nutrition.

Effects of ultrasound on the structural and functional properties of sheep bone collagen.

Xuemin Liu, M. Corazzin, Guanhua Hu, 2023, Ultrasonics sonochemistry.

Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein Hydrolysate

M. Corazzin, D. Wang, Xueying Sun, 2022, Foods.

Effects of products designed to modulate the gut microbiota on hyperlipidaemia

Changrun Guo, Ye Jin, W. Ge, 2018, European Journal of Nutrition.

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

X. Yang, Ye Jin, Feng Cheng, 2023, Frontiers in Nutrition.

Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs.

Guanhua Hu, Lihua Zhao, L. Su, 2023, Meat science.

Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambs.

Guanhua Hu, Lihua Zhao, L. Su, 2023, Meat science.

Widely targeted metabolomic analysis reveals the dynamic changes of metabolites during postmortem chilled aging in Mongolian sheep.

Yue Zhang, M. Corazzin, Guanhua Hu, 2023, Food chemistry.

Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomics.

Yue Zhang, M. Corazzin, Guanhua Hu, 2022, Food chemistry.

Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity.

Lihua Zhao, L. Su, Chang Liu, 2023, Animal science journal = Nihon chikusan Gakkaiho.

Dietary L-arginine supplementation influences the muscle fiber characteristics and meat quality of Mongolian sheep through the NO/AMPK/PGC-1α pathway

Lihua Zhao, Yanru Hou, Lu Dou, 2023, Food Bioscience.

Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5′-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway

Yue Zhang, Lihua Zhao, Duo Yao, 2023, Food science of animal resources.

Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep.

Lu Dou, Zhihao Yang, Ye Jin, 2024, Meat science.

- Food Science of Animal Resources -

Lihua Zhao, Duo Yao, Ye Jin, 2023 .

Effect of sheep bone protein hydrolysate on promoting calcium absorption and enhancing bone quality in low-calcium diet fed rats.

Guanhua Hu, Lihua Zhao, Lu Dou, 2024, Food chemistry.

Exploring the antioxidant stability of sheep bone protein hydrolysate -identification and molecular docking

M. Corazzin, Guanhua Hu, Lihua Zhao, 2023, LWT.

Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate

M. Corazzin, D. Wang, Xueying Sun, 2022, Journal of Food Measurement and Characterization.