Shen Q - Search Results

1

Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle.

Su M, Chen D, Zhou J, Shen Q. Su M, et al. Among authors: shen q. Animals (Basel). 2022 Apr 28;12(9):1136. doi: 10.3390/ani12091136. Animals (Basel). 2022. PMID: 35565563 Free PMC article.

2

Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus.

Chen D, Wang X, Guo Q, Deng H, Luo J, Yi K, Sun A, Chen K, Shen Q. Chen D, et al. Among authors: shen q. Animals (Basel). 2022 Apr 30;12(9):1161. doi: 10.3390/ani12091161. Animals (Basel). 2022. PMID: 35565587 Free PMC article.

3

Dietary supplementation of Eucommia leaf extract to growing-finishing pigs alters muscle metabolism and improves meat quality.

Shen Z, Liu C, Deng C, Guo Q, Li F, Shen QW. Shen Z, et al. Among authors: shen qw. Anim Biosci. 2024 Apr;37(4):697-708. doi: 10.5713/ab.23.0220. Epub 2023 Nov 1. Anim Biosci. 2024. PMID: 37946427 Free PMC article.

4

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l-arginine and Glutamic Acid.

Guo Q, Kong X, Hu C, Zhou B, Wang C, Shen QW. Guo Q, et al. Among authors: shen qw. J Food Sci. 2019 Dec;84(12):3445-3453. doi: 10.1111/1750-3841.14959. Epub 2019 Nov 24. J Food Sci. 2019. PMID: 31762038

5

Low-protein diets supplemented with glycine improves pig growth performance and meat quality: An untargeted metabolomic analysis.

Jiang S, Quan W, Luo J, Lou A, Zhou X, Li F, Shen QW. Jiang S, et al. Front Vet Sci. 2023 Apr 18;10:1170573. doi: 10.3389/fvets.2023.1170573. eCollection 2023. Front Vet Sci. 2023. PMID: 37143503 Free PMC article.

6

Dietary alpha lipoic Acid improves body composition, meat quality and decreases collagen content in muscle of broiler chickens.

El-Senousey HK, Fouad AM, Yao JH, Zhang ZG, Shen QW. El-Senousey HK, et al. Among authors: shen qw. Asian-Australas J Anim Sci. 2013 Mar;26(3):394-400. doi: 10.5713/ajas.2012.12430. Asian-Australas J Anim Sci. 2013. PMID: 25049802 Free PMC article.

7

Effects of protein phosphorylation on color stability of ground meat.

Li M, Li X, Xin J, Li Z, Li G, Zhang Y, Du M, Shen QW, Zhang D. Li M, et al. Food Chem. 2017 Mar 15;219:304-310. doi: 10.1016/j.foodchem.2016.09.151. Epub 2016 Sep 24. Food Chem. 2017. PMID: 27765231

8

Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits.

Wang Z, He F, Rao W, Ni N, Shen Q, Zhang D. Wang Z, et al. Among authors: shen q. Food Sci Biotechnol. 2016 Apr 30;25(2):425-431. doi: 10.1007/s10068-016-0058-y. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263286 Free PMC article.

9

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods.

Chen X, Luo J, Lou A, Wang Y, Yang D, Shen QW. Chen X, et al. Food Chem. 2021 Feb 15;338:128138. doi: 10.1016/j.foodchem.2020.128138. Epub 2020 Sep 21. Food Chem. 2021. PMID: 33091978

10

Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability.

Li M, Li Z, Li X, Xin J, Wang Y, Li G, Wu L, Shen QW, Zhang D. Li M, et al. Food Chem. 2018 Feb 1;240:104-111. doi: 10.1016/j.foodchem.2017.07.097. Epub 2017 Jul 19. Food Chem. 2018. PMID: 28946221

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