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Author: Meihu Ma

6 Articles are founded.

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke
Food Sci Anim Resour 2023;43(3):471-490.
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Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs
Food Sci Anim Resour 2022;42(4):689-711.
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Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
Food Sci Anim Resour 2019;39(5):704-724.
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High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
Food Sci Anim Resour 2019;39(2):179-196.
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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Korean J Food Sci Anim Resour 2018;38(3):615-628.
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An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36
Korean J Food Sci Anim Resour 2016;36(6):769-778.
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