https://ai4meat.com/join-us/2026-10-31T11:14:26+00:00weekly0.6https://ai4meat.com/publications/2026-10-31T11:14:12+00:00weekly0.6https://ai4meat.com/news/2026-10-31T11:13:57+00:00weekly0.6https://ai4meat.com/research/2026-10-31T11:13:43+00:00weekly0.6https://ai4meat.com/people/2026-10-31T11:13:27+00:00weekly0.6https://ai4meat.com/2026/06/04/comparative-evaluation-of-low-temperature-storage-strategies-for-fresh-beef-insights-into-physicochemical-quality-microstructure-and-bacterial-community/2026-10-31T05:43:34+00:00monthlyhttps://ai4meat.com/2026/06/16/apple-pomace-in-ready-to-eat-plant-based-meat-analogs-functionality-challenges-and-opportunities/2026-10-31T05:43:26+00:00monthlyhttps://ai4meat.com/2026/07/25/temperature-dependent-quality-evolution-of-atlantic-salmon-salmo-salar-mechanistic-insights-into-physicochemical-and-microbial-dynamics/2026-10-31T05:43:17+00:00monthlyhttps://ai4meat.com/2026/10/20/prof-haizhou-wu-appointed-associate-dean-of-the-college-of-food-science-and-technology-at-hzau/2026-10-31T05:38:34+00:00monthlyhttps://ai4meat.com/2026/05/09/prof-haizhou-wu-appointed-associate-dean-of-hzau-xiangyang-campus/2026-10-31T05:38:21+00:00monthlyhttps://ai4meat.com/2025/11/16/prof-celio-dias-santos-junior-delivers-invited-keynote-at-national-microbiome-conference/2026-10-31T05:37:58+00:00monthlyhttps://ai4meat.com/2025/11/13/prof-celio-dias-santos-junior-awarded-nsfc-excellent-young-scientists-fund-overseas/2026-10-31T05:37:45+00:00monthlyhttps://ai4meat.com/2025/10/19/prof-haizhou-wu-participates-in-the-4th-food-chemistry-conference-in-glasgow/2026-10-31T05:37:32+00:00monthlyhttps://ai4meat.com/2025/10/16/ai-meat-lab-participates-in-faos-from-seeds-to-foods-exhibition/2026-10-31T05:37:15+00:00monthlyhttps://ai4meat.com/2025/08/09/ai-meat-lab-participates-in-the-71st-icomst-in-spain/2026-10-31T05:36:57+00:00monthlyhttps://ai4meat.com/2025/05/27/dr-celio-dias-santos-junior-joins-ai-meat-lab-at-hzau/2026-10-31T05:36:40+00:00monthlyhttps://ai4meat.com/2024/11/26/wei-luo-selected-for-cast-phd-support-program/2026-10-31T05:36:25+00:00monthlyhttps://ai4meat.com/2024/11/21/prof-haizhou-wu-awarded-the-nsfc-excellent-young-scientists-fund-overseas/2026-10-31T05:36:11+00:00monthlyhttps://ai4meat.com/2024/10/28/ai-meat-labs-meat-processing-laboratory-is-fully-operational/2026-10-31T05:35:59+00:00monthlyhttps://ai4meat.com/2024/09/01/ai-meat-lab-welcomes-six-new-graduate-students/2026-10-31T05:35:44+00:00monthlyhttps://ai4meat.com/2024/08/28/ai-meat-lab-conducts-industry-survey-in-henan-to-advance-pork-processing-development/2026-10-31T05:35:25+00:00monthlyhttps://ai4meat.com/2024/07/28/prof-haizhou-wu-appointed-as-editor-of-food-chemistry/2026-10-31T05:35:05+00:00monthlyhttps://ai4meat.com/2024/06/17/dr-zijian-zhi-joins-ai-meat-lab-as-assistant-professor/2026-10-31T05:34:50+00:00monthlyhttps://ai4meat.com/2023/11/28/hubei-technology-innovation-center-for-meat-processing-approved-led-by-prof-haizhou-wu/2026-10-31T05:34:36+00:00monthlyhttps://ai4meat.com/2023/11/20/prof-haizhou-wus-research-on-fish-by-product-valorization-featured-by-fao/2026-10-31T05:34:16+00:00monthlyhttps://ai4meat.com/2023/08/15/from-the-ground-up-ai-meat-lab-establishes-its-first-meat-science-laboratory/2026-10-31T05:34:01+00:00monthlyhttps://ai4meat.com/2023/08/03/ai-meat-lab-hosts-international-meat-processing-course-with-prof-rodrigo-tarte-from-iowa-state-university/2026-10-31T05:33:48+00:00monthlyhttps://ai4meat.com/2023/07/23/haizhou-wu-delivers-an-invited-talk-at-the-2023-asia-pacific-meat-science-conference/2026-10-31T05:33:35+00:00monthlyhttps://ai4meat.com/2023/03/26/dr-haizhou-wu-joins-huazhong-agricultural-university-as-full-professor/2026-10-31T05:33:16+00:00monthlyhttps://ai4meat.com/2025/06/12/fucoidan-based-delivery-systems-from-fabrication-strategies-to-applications/2026-10-31T05:30:22+00:00monthlyhttps://ai4meat.com/2025/01/25/investigating-the-cryoprotective-mechanism-of-phosphorylated-nano-chitin-in-shrimp-litopenaeus-vannamei-during-frozen-storage/2026-10-31T05:30:13+00:00monthlyhttps://ai4meat.com/2024/10/04/functionally-modified-graphene-oxide-as-an-alternative-nanovehicle-for-enhanced-dsrna-delivery-in-improving-rnai-based-insect-pest-control/2026-10-31T05:29:57+00:00monthlyhttps://ai4meat.com/2026/04/29/resource-availability-structures-microbial-competition-through-genomic-niche-partitioning/2026-10-31T05:29:16+00:00monthlyhttps://ai4meat.com/2024/06/17/recent-advances-in-sustainable-marine-food-utilization-enhancing-chemical-functional-and-nutritional-properties/2026-10-31T05:28:43+00:00monthlyhttps://ai4meat.com/2025/05/05/innovative-oat%e2%80%90based-postbiotic-and-synbiotic-products-chemical-constituents-and-hepatoprotective-efficacy/2026-10-31T05:28:28+00:00monthlyhttps://ai4meat.com/2026/02/08/a-comprehensive-review-of-wooden-breast-myopathy-in-broilers-impacts-detection-processing-and-future-perspectives/2026-10-31T05:28:16+00:00monthlyhttps://ai4meat.com/2024/11/06/mechanistic-insights-to-the-strong-antioxidative-capacity-of-lingonberry-press-cake-during-recovery-of-fish-protein-ingredients/2026-10-31T05:28:05+00:00monthlyhttps://ai4meat.com/2024/11/11/suppressing-effect-of-flavonoid-compounds-on-lipids-photooxidation-of-sheep-red-blood-cells-and-oleic-acid-photooxidation/2026-10-31T05:28:01+00:00monthlyhttps://ai4meat.com/2025/01/07/valorization-of-animal-by-product-enzymes-advancing-sustainable-food-processing-through-innovative-extraction-purification-and-application-strategies/2026-10-31T05:27:46+00:00monthlyhttps://ai4meat.com/2025/05/09/insights-into-low-temperature-strategies-for-preserving-cooked-pork-quality-in-ready-to-eat-meat-products-through-processing-and-reheating-studies/2026-10-31T05:27:41+00:00monthlyhttps://ai4meat.com/2024/05/11/role-of-lingonberry-press-cake-in-producing-stable-herring-protein-isolates-via-ph-shift-processing-a-dose-response-study/2026-10-31T05:27:36+00:00monthlyhttps://ai4meat.com/2024/09/19/study-of-the-effect-of-feeding-tenebrio-molitor-larvae-during-their-rearing-on-their-growth-nutritional-profile-value-and-safety-of-the-produced-flour/2026-10-31T05:27:31+00:00monthlyhttps://ai4meat.com/2024/02/23/valorisation-of-seafood-side-streams-through-the-design-of-new-holistic-value-chains-waseabi-project/2026-10-31T05:27:27+00:00monthlyhttps://ai4meat.com/2025/11/07/precision-meat-preservation-via-intelligent-non-migratory-antimicrobial-packaging/2026-10-31T05:27:07+00:00monthlyhttps://ai4meat.com/2025/01/01/dietary-phospholipids-and-their-impact-on-crustacean-physiology-growth-metabolism-immunity-and-beyond/2026-10-31T05:27:02+00:00monthlyhttps://ai4meat.com/2025/01/22/harnessing-ai-for-enhanced-screening-of-antimicrobial-bioactive-compounds-in-food-safety-and-preservation/2026-10-31T05:26:57+00:00monthlyhttps://ai4meat.com/2025/04/08/valorization-of-bioactive-compounds-from-food-by-products-using-supercritical-fluid-extraction-a-technological-and-industrial-perspective/2026-10-31T05:26:52+00:00monthlyhttps://ai4meat.com/2024/05/14/recent-advances-of-recycling-proteins-from-seafood-by-products-industrial-applications-challenges-and-breakthroughs/2026-10-31T05:26:45+00:00monthlyhttps://ai4meat.com/2025/01/01/lipid-oxidation-in-meat-from-fundamental-mechanisms-to-latest-control-solutions/2026-10-24T13:31:41+00:00monthlyhttps://ai4meat.com/2026/03/11/technology-driven-reduction-of-fish-post-harvest-loss-could-enhance-food-security-and-economic-resilience/2026-10-24T13:31:18+00:00monthlyhttps://ai4meat.com/2024/10/24/plant-based-meat-analogs-color-challenges-and-coloring-agents/2026-10-24T13:30:08+00:00monthlyhttps://ai4meat.com/projects/2026-10-23T10:41:49+00:00weekly0.6https://ai4meat.com/2023/10/25/navigating-the-depths-of-marine-lipids-from-extraction-efficiency-to-flavour-enhancement/2026-10-23T10:17:18+00:00monthlyhttps://ai4meat.com/2026/05/05/helicoverpa-armigera-lepidoptera-noctuidae-as-a-reservoir-of-potential-polystyrene-degrading-fungi/2026-05-04T16:00:00+00:00monthlyhttps://ai4meat.com/2026/04/14/atlanteco-deliverable-d02-3-atlanteco-base-version-2/2026-04-13T16:00:00+00:00monthlyhttps://ai4meat.com/2025/10/17/the-southern-gap-in-ocean-microbiome-science/2025-10-16T16:00:00+00:00monthlyhttps://ai4meat.com/2024/08/30/a-catalog-of-small-proteins-from-the-global-microbiome/2024-08-29T16:00:00+00:00monthlyhttps://ai4meat.com/2024/06/05/discovery-of-antimicrobial-peptides-in-the-global-microbiome-with-machine-learning/2024-06-04T16:00:00+00:00monthlyhttps://ai4meat.com/2024/04/13/preparation-and-characterization-of-fish-oil-pickering-emulsions-stabilized-by-resveratrol-loaded-gliadin-chitin-nanocrystal-composite-nanoparticles/2024-04-12T16:00:00+00:00monthlyhttps://ai4meat.com/2024/04/01/multi-scale-structural-comparisons-of-w-o-and-o-w-o-beeswax-based-emulsions/2024-03-31T16:00:00+00:00monthlyhttps://ai4meat.com/2024/03/08/challenges-in-computational-discovery-of-bioactive-peptides-in-omics-data/2024-03-07T16:00:00+00:00monthlyhttps://ai4meat.com/2024/02/10/destabilization-of-a-model-o-w-o-double-emulsion-from-bulk-to-interface/2024-02-09T16:00:00+00:00monthlyhttps://ai4meat.com/2024/01/23/relationship-between-hemolysis-and-lipid-oxidation-in-red-blood-cell-spiked-fish-muscle-dependance-on-ph-and-blood-plasma/2024-01-22T16:00:00+00:00monthlyhttps://ai4meat.com/2023/12/24/enhanced-stabilization-of-multifunctional-phenolic-acids-grafted-chitin-nanofibers-for-pickering-emulsions/2023-12-23T16:00:00+00:00monthlyhttps://ai4meat.com/2023/12/11/soluble-dietary-fibers-from-solid-state-fermentation-of-wheat-bran-by-the-fungus-cordyceps-cicadae-and-their-effects-on-colitis-mice/2023-12-10T16:00:00+00:00monthlyhttps://ai4meat.com/2023/11/13/oxidative-stability-of-side-streams-from-cod-filleting-effect-of-antioxidant-dipping-and-low-temperature-storage/2023-11-12T16:00:00+00:00monthlyhttps://ai4meat.com/2023/11/07/dual-stabilization-of-o-w-o-double-emulsions-by-proteins-an-interfacial-perspective/2023-11-06T16:00:00+00:00monthlyhttps://ai4meat.com/2023/11/06/proanthocyanidins-from-chinese-bayberry-myrica-rubra-sieb-et-zucc-leaves-effectively-inhibit-the-formation-of-biogenic-amines-in-the-brewing-soy-sauce/2023-11-05T16:00:00+00:00monthlyhttps://ai4meat.com/2023/09/09/ph-responsive-pickering-emulsion-containing-citrus-essential-oil-stabilized-by-zwitterionically-charged-chitin-nanofibers-physicochemical-properties-and-antimicrobial-activity/2023-09-08T16:00:00+00:00monthlyhttps://ai4meat.com/2023/09/08/lima-bean-phaseolus-lunatus-linn-protein-isolate-as-a-promising-plant-protein-mixed-with-xanthan-gum-for-stabilizing-oil%e2%80%90in%e2%80%90water-emulsions/2023-09-07T16:00:00+00:00monthlyhttps://ai4meat.com/2023/05/18/antimicrobial-peptide-arsenal-predicted-from-the-venom-gland-transcriptome-of-the-tropical-trap-jaw-ant-odontomachus-chelifer/2023-05-17T16:00:00+00:00monthlyhttps://ai4meat.com/2023/03/21/structural-properties-of-a-heteropolysaccharide-released-from-isaria-cicadae-miq-solid-state-fermented-wheat-bran/2023-03-20T16:00:00+00:00monthlyhttps://ai4meat.com/2023/03/13/seasonality-of-biogeochemically-relevant-microbial-genes-in-a-coastal-ocean-microbiome/2023-03-12T16:00:00+00:00monthlyhttps://ai4meat.com/2023/03/13/pilot-scale-antioxidant-dipping-of-herring-clupea-harengus-co-products-to-allow-their-upgrading-to-a-high-quality-mince-for-food-production/2023-03-12T16:00:00+00:00monthlyhttps://ai4meat.com/2023/01/26/insights-into-electrospun-pullulan-carboxymethyl-chitosan-peo-core-shell-nanofibers-loaded-with-nanogels-for-food-antibacterial-packaging/2023-01-25T16:00:00+00:00monthlyhttps://ai4meat.com/2022/12/10/isolation-of-melanoidins-from-heat-moisture-treated-ginseng-and-its-inhibitory-effect-on-choline-metabolism/2022-12-09T16:00:00+00:00monthlyhttps://ai4meat.com/2022/11/30/inhibitory-mechanisms-of-polyphenols-on-heme-protein-mediated-lipid-oxidation-in-muscle-food-new-insights-and-advances/2022-11-29T16:00:00+00:00monthlyhttps://ai4meat.com/2022/11/18/protein%e2%80%90binding-approaches-for-improving-bioaccessibility-and-bioavailability-of-anthocyanins/2022-11-17T16:00:00+00:00monthlyhttps://ai4meat.com/2022/10/25/five-cuts-from-herring-clupea-harengus-comparison-of-nutritional-and-chemical-composition-between-co-product-fractions-and-fillets/2022-10-24T16:00:00+00:00monthlyhttps://ai4meat.com/2022/10/13/effects-of-sodium-chloride-and-sodium-tripolyphosphate-on-the-prooxidant-properties-of-hemoglobin-in-washed-turkey-muscle-system/2022-10-12T16:00:00+00:00monthlyhttps://ai4meat.com/2022/10/05/oxidized-chitin-nanocrystals-greatly-strengthen-the-stability-of-resveratrol-loaded-gliadin-nanoparticles/2022-10-04T16:00:00+00:00monthlyhttps://ai4meat.com/2022/09/29/lipid-oxidation-in-sorted-herring-clupea-harengus-filleting-co-products-and-its-relationship-to-composition/2022-09-28T16:00:00+00:00monthlyhttps://ai4meat.com/2022/09/29/formation-of-reactive-aldehydes-mda-hhe-hne-during-in-vitro-digestion-of-cod-muscle-role-of-hemoglobin-from-trout-and-bovine-sources/2022-09-28T16:00:00+00:00monthlyhttps://ai4meat.com/2022/09/16/inhibitory-mechanisms-of-quercetin-against-hemoglobin-mediated-lipid-oxidation-in-washed-muscle-model/2022-09-15T16:00:00+00:00monthlyhttps://ai4meat.com/2022/09/14/insights-into-the-formation-of-carboxymethyl-chitosan-nisin-nanogels-for-sustainable-antibacterial-activity/2022-09-13T16:00:00+00:00monthlyhttps://ai4meat.com/2022/08/27/improving-the-viability-of-lactobacillus-plantarum-lp90-by-carboxymethylated-dextran-whey-protein-conjugates-the-relationship-with-glass-transition-temperature/2022-08-26T16:00:00+00:00monthlyhttps://ai4meat.com/2022/08/04/exploring-how-plasma-and-muscle-related-parameters-affect-trout-hemolysis-as-a-route-to-prevent-hemoglobin-mediated-lipid-oxidation-of-fish-muscle/2022-08-03T16:00:00+00:00monthlyhttps://ai4meat.com/2022/08/02/model-systems-for-studying-lipid-oxidation-associated-with-muscle-foods-methods-challenges-and-prospects/2022-08-01T16:00:00+00:00monthlyhttps://ai4meat.com/2022/07/30/a-novel-strategy-to-formulate-edible-active-intelligent-packaging-films-for-achieving-dynamic-visualization-of-product-freshness/2022-07-29T16:00:00+00:00monthlyhttps://ai4meat.com/2022/06/13/valorization-of-wheat-bran-by-three-fungi-solid-state-fermentation-physicochemical-properties-antioxidant-activity-and-flavor-characteristics/2022-06-12T16:00:00+00:00monthlyhttps://ai4meat.com/2022/05/31/pro-oxidative-activity-of-trout-and-bovine-hemoglobin-during-digestion-using-a-static-in-vitro-gastrointestinal-model/2022-05-30T16:00:00+00:00monthlyhttps://ai4meat.com/2022/04/23/paradoxical-effects-of-lipolysis-on-the-lipid-oxidation-in-meat-and-meat-products/2022-04-22T16:00:00+00:00monthlyhttps://ai4meat.com/2022/04/20/effect-of-water-sorption-on-glass-transition-and-microstructural-variation-of-dextran-sugar-mixtures/2022-04-19T16:00:00+00:00monthlyhttps://ai4meat.com/2022/03/17/transformation-of-ginsenosides-by-moderate-heat-moisture-treatment-and-their-cytotoxicity-toward-hepg2-cells/2022-03-16T16:00:00+00:00monthlyhttps://ai4meat.com/2022/02/17/quercetin-as-an-inhibitor-of-hemoglobin-mediated-lipid-oxidation-mechanisms-of-action-and-use-of-molecular-docking/2022-02-16T16:00:00+00:00monthlyhttps://ai4meat.com/2022/02/07/alternative-oil-structuring-techniques-oil-powders-double-emulsions-and-oil-foams/2022-02-06T16:00:00+00:00monthlyhttps://ai4meat.com/2022/01/26/recent-progress-in-oil-in-water-in-oil-o-w-o-double-emulsions/2022-01-25T16:00:00+00:00monthlyhttps://ai4meat.com/2022/01/26/lipid-oxidation-and-antioxidant-delivery-systems-in-muscle-food/2022-01-25T16:00:00+00:00monthlyhttps://ai4meat.com/2022/01/22/carboxymethyl-chitosan-incorporated-with-gliadin-phlorotannin-nanoparticles-enables-the-formation-of-new-active-packaging-films/2022-01-21T16:00:00+00:00monthlyhttps://ai4meat.com/2021/12/17/a-combined-approach-for-modifying-pea-protein-isolate-to-greatly-improve-its-solubility-and-emulsifying-stability/2021-12-16T16:00:00+00:00monthlyhttps://ai4meat.com/2021/11/02/lipid-oxidation-in-sorted-herring-clupea-harengus-filleting-co-products-from-two-seasons-and-its-relationship-to-composition/2021-11-01T16:00:00+00:00monthlyhttps://ai4meat.com/2021/10/12/microbial-population-genomes-from-the-amazon-river-reveal-possible-modulation-of-the-organic-matter-degradation-process-in-tropical-freshwaters/2021-10-11T16:00:00+00:00monthlyhttps://ai4meat.com/2021/10/09/a-recyclable-dipping-strategy-to-stabilize-herring-clupea-harengus-co-products-during-ice-storage/2021-10-08T16:00:00+00:00monthlyhttps://ai4meat.com/2021/09/30/hemoglobin-mediated-lipid-oxidation-of-herring-filleting-co-products-during-ensilaging-and-its-inhibition-by-pre-incubation-in-antioxidant-solutions/2021-09-29T16:00:00+00:00monthlyhttps://ai4meat.com/2021/05/03/are-phospholipid-content-and-its-unsaturation-really-important-in-lipid-oxidation-of-muscle-food/2021-05-02T16:00:00+00:00monthlyhttps://ai4meat.com/2021/05/03/improving-the-oxidative-stability-of-side-streams-from-cod-filleting-by-antioxidant-dipping-for-increased-utilization/2021-05-02T16:00:00+00:00monthlyhttps://ai4meat.com/2021/05/03/development-of-an-effective-dipping-strategy-to-prevent-lipid-oxidation-of-herring-clupea-harengus-filleting-co-products/2021-05-02T16:00:00+00:00monthlyhttps://ai4meat.com/2021/05/03/lipid-oxidation-in-innovative-protein-enriched-products-from-cod-salmon-and-herring-backbones-during-ice-and-frozen-storage/2021-05-02T16:00:00+00:00monthlyhttps://ai4meat.com/2021/05/03/characterizing-endogenous-pro-oxidants-and-potent-antioxidants-in-muscle-food-systems/2021-05-02T16:00:00+00:00monthlyhttps://ai4meat.com/2021/04/28/effect-of-recovery-technique-antioxidant-addition-and-compositional-features-on-lipid-oxidation-in-protein-enriched-products-from-cod-salmon-and-herring-backbones/2021-04-27T16:00:00+00:00monthlyhttps://ai4meat.com/2021/04/27/impact-of-processing-technology-on-macro-and-micronutrient-profile-of-protein-enriched-products-from-fish-backbones/2021-04-26T16:00:00+00:00monthlyhttps://ai4meat.com/2021/03/07/isohemigossypolone-antiophidic-properties-of-a-naphthoquinone-isolated-from-pachira-aquatica-aubl/2021-03-06T16:00:00+00:00monthlyhttps://ai4meat.com/2021/02/11/controlling-hemoglobin-mediated-lipid-oxidation-in-herring-clupea-harengus-co-products-via-incubation-or-dipping-in-a-recyclable-antioxidant-solution/2021-02-10T16:00:00+00:00monthlyhttps://ai4meat.com/2021/01/01/a-combined-modification-approach-for-enhancing-the-solubility-and-emulsifying-stability-of-pea-protein-isolate/2020-12-31T16:00:00+00:00monthlyhttps://ai4meat.com/2021/01/01/improving-the-oxidative-stability-of-side-streams-from-cod-filleting-by-antioxidant-dipping-for-increased-utilization-2/2020-12-31T16:00:00+00:00monthlyhttps://ai4meat.com/2020/12/18/macrel-antimicrobial-peptide-screening-in-genomes-and-metagenomes/2020-12-17T16:00:00+00:00monthlyhttps://ai4meat.com/2020/12/04/sugarcane-cystatins-from-discovery-to-biotechnological-applications/2020-12-03T16:00:00+00:00monthlyhttps://ai4meat.com/2020/11/25/assembly-of-propylene-glycol-alginate-%ce%b2-lactoglobulin-composite-hydrogels-induced-by-ethanol-for-co-delivery-of-probiotics-and-curcumin/2020-11-24T16:00:00+00:00monthlyhttps://ai4meat.com/2020/10/30/uncovering-the-genomic-potential-of-the-amazon-river-microbiome-to-degrade-rainforest-organic-matter/2020-10-29T16:00:00+00:00monthlyhttps://ai4meat.com/2020/10/08/mechanisms-involved-in-the-inhibitory-effects-of-free-fatty-acids-on-lipid-peroxidation-in-turkey-muscle/2020-10-07T16:00:00+00:00monthlyhttps://ai4meat.com/2020/08/02/impact-of-lipid-composition-and-muscle-microstructure-on-myoglobin-mediated-lipid-oxidation-in-washed-cod-and-pig-muscle/2020-08-01T16:00:00+00:00monthlyhttps://ai4meat.com/2020/07/06/extraction-temperature-is-a-decisive-factor-for-the-properties-of-pectin/2020-07-05T16:00:00+00:00monthlyhttps://ai4meat.com/2020/06/22/improving-the-stability-of-red-blood-cells-in-rainbow-trout-oncorhynchus-mykiss-and-herring-clupea-harengus-potential-solutions-for-post-mortem-fish-handling-to-minimize-lipid-oxidation/2020-06-21T16:00:00+00:00monthlyhttps://ai4meat.com/2020/06/15/process-improvement-to-prevent-the-formation-of-biogenic-amines-during-soy-sauce-brewing/2020-06-14T16:00:00+00:00monthlyhttps://ai4meat.com/2020/04/11/antioxidant-and-pancreatic-lipase-inhibitory-effects-of-flavonoids-from-different-citrus-peel-extracts-an-in-vitro-study/2020-04-10T16:00:00+00:00monthlyhttps://ai4meat.com/2020/03/09/in-silico-characterisation-and-homology-modelling-of-a-pathogenesis-related-protein-from-saccharum-arundinaceum/2020-03-08T16:00:00+00:00monthlyhttps://ai4meat.com/2020/02/25/recombinant-expression-characterization-and-phylogenetic-studies-of-novels-cystatins-like-proteins-of-sweet-orange-citrus-sinensis-and-clementine-citrus-clementina/2020-02-24T16:00:00+00:00monthlyhttps://ai4meat.com/2020/01/31/stabilization-of-herring-clupea-harengus-by-products-against-lipid-oxidation-by-rinsing-and-incubation-with-antioxidant-solutions/2020-01-30T16:00:00+00:00monthlyhttps://ai4meat.com/2020/01/24/evolutionary-dynamics-of-multigene-families-in-triportheus-characiformes-triportheidae-a-transposon-mediated-mechanism/2020-01-23T16:00:00+00:00monthlyhttps://ai4meat.com/2019/09/01/seasonality-of-biogeochemically-relevant-genes-in-the-nw-mediterranean-coastal-microbiome/2019-08-31T16:00:00+00:00monthlyhttps://ai4meat.com/2019/04/24/flood-season-microbiota-from-the-amazon-basin-lakes-analysis-with-metagenome-sequencing/2019-04-23T16:00:00+00:00monthlyhttps://ai4meat.com/2019/04/17/comparison-of-biogenic-amines-in-chinese-commercial-soy-sauces/2019-04-16T16:00:00+00:00monthlyhttps://ai4meat.com/2019/02/06/seasonality-of-the-structure-and-function-of-the-nw-mediterranean-coastal-microbiome/2019-02-05T16:00:00+00:00monthlyhttps://ai4meat.com/2019/01/31/epigallocatechin-3-gallate-mediated-formation-of-myofibrillar-protein-emulsion-gels-under-malondialdehyde-induced-oxidative-stress/2019-01-30T16:00:00+00:00monthlyhttps://ai4meat.com/2018/11/20/preparation-of-low-molecular-weight-heparin-using-an-ultrasound-assisted-fenton-system/2018-11-19T16:00:00+00:00monthlyhttps://ai4meat.com/2018/07/05/inhibition-of-epigallocatechin-3-gallate-protein-interaction-by-methyl-%ce%b2-cyclodextrin-in-myofibrillar-protein-emulsion-gels-under-oxidative-stress/2018-07-04T16:00:00+00:00monthlyhttps://ai4meat.com/2018/02/16/genomic-organization-of-5s-rdnas-in-triportheus-triportheidae-characiformes-u1-snrnas-linkage-and-evolutionary-divergence-among-species/2018-02-15T16:00:00+00:00monthlyhttps://ai4meat.com/2017/08/22/factors-affecting-lipid-oxidation-due-to-pig-and-turkey-hemolysate/2017-08-21T16:00:00+00:00monthlyhttps://ai4meat.com/2017/05/25/macromolecular-properties-and-hypolipidemic-effects-of-four-sulfated-polysaccharides-from-sea-cucumbers/2017-05-24T16:00:00+00:00monthlyhttps://ai4meat.com/2017/03/28/fast-preparation-of-rg-i-enriched-ultra-low-molecular-weight-pectin-by-an-ultrasound-accelerated-fenton-process/2017-03-27T16:00:00+00:00monthlyhttps://ai4meat.com/2017/03/02/epigenetic-modifications-and-their-relation-to-caste-and-sex-determination-and-adult-division-of-labor-in-the-stingless-bee-melipona-scutellaris/2017-03-01T16:00:00+00:00monthlyhttps://ai4meat.com/2017/03/01/a-transcriptomic-survey-of-migdolus-fryanus-sugarcane-rhizome-borer-larvae/2017-02-28T16:00:00+00:00monthlyhttps://ai4meat.com/2017/02/02/4-o-sulfation-in-sea-cucumber-fucodians-contribute-to-reversing-dyslipidiaemia-caused-by-hfd/2017-02-01T16:00:00+00:00monthlyhttps://ai4meat.com/2017/01/12/metagenome-sequencing-of-prokaryotic-microbiota-collected-from-rivers-in-the-upper-amazon-basin/2017-01-11T16:00:00+00:00monthlyhttps://ai4meat.com/2017/01/01/a-snapshot-on-prokaryotic-diversity-of-the-solimoes-river-basin-amazon-brazil/2016-12-31T16:00:00+00:00monthlyhttps://ai4meat.com/2016/12/24/green-recovery-of-pectic-polysaccharides-from-citrus-canning-processing-water/2016-12-23T16:00:00+00:00monthlyhttps://ai4meat.com/2016/12/23/metagenomics-analysis-of-microorganisms-in-freshwater-lakes-of-the-amazon-basin/2016-12-22T16:00:00+00:00monthlyhttps://ai4meat.com/2016/09/21/depolymerization-of-fucosylated-chondroitin-sulfate-with-a-modified-fenton-system-and-anticoagulant-activity-of-the-resulting-fragments/2016-09-20T16:00:00+00:00monthlyhttps://ai4meat.com/2016/07/11/the-recombination-dynamics-of-staphylococcus-aureus-inferred-from-spa-gene/2016-07-10T16:00:00+00:00monthlyhttps://ai4meat.com/2016/06/21/characterization-of-pectin-from-grapefruit-peel-a-comparison-of-ultrasound-assisted-and-conventional-heating-extractions/2016-06-20T16:00:00+00:00monthlyhttps://ai4meat.com/2016/04/01/influence-of-partial-replacement-of-nacl-with-kcl-on-formation-of-volatile-compounds-in-jinhua-ham-during-processing/2016-03-31T16:00:00+00:00monthlyhttps://ai4meat.com/2016/03/08/expression-and-partial-biochemical-characterization-of-a-recombinant-serine-protease-from-bothrops-pauloensis-snake-venom/2016-03-07T16:00:00+00:00monthlyhttps://ai4meat.com/2016/01/08/oxidative-stability-and-antioxidant-enzyme-activities-of-dry-cured-bacons-as-affected-by-the-partial-substitution-of-nacl-with-kcl/2016-01-07T16:00:00+00:00monthlyhttps://ai4meat.com/2016/01/01/dna-extraction-from-seeds/2015-12-31T16:00:00+00:00monthlyhttps://ai4meat.com/2016/01/01/advances-in-in-vitro-fermentation-model-of-gut-microbiota-and-its-applications-in-food/2015-12-31T16:00:00+00:00monthlyhttps://ai4meat.com/2015/11/17/correlation-between-yield-components-in-f6-soybean-progenies-derived-from-seven-biparental-crosses/2015-11-16T16:00:00+00:00monthlyhttps://ai4meat.com/2015/11/04/engineered-hot-core-shell-nanostructures-for-patterned-detection-of-chloramphenicol/2015-11-03T16:00:00+00:00monthlyhttps://ai4meat.com/2015/11/02/the-interaction-between-lipoxygenase%e2%80%90catalyzed-oxidation-and-autoxidation-in-dry%e2%80%90cured-bacon-and-a-model-system/2015-11-01T16:00:00+00:00monthlyhttps://ai4meat.com/2015/09/16/effects-of-ultrasound-on-spoilage-microorganisms-quality-and-antioxidant-capacity-of-postharvest-cherry-tomatoes/2015-09-15T16:00:00+00:00monthlyhttps://ai4meat.com/2015/03/19/effect-of-monascus-as-a-nitrite-substitute-on-color-lipid-oxidation-and-proteolysis-of-fermented-meat-mince/2015-03-18T16:00:00+00:00monthlyhttps://ai4meat.com/2015/01/01/castor-bean-ricinus-communis-l-as-a-potential-environmental-bioindicator/2014-12-31T16:00:00+00:00monthlyhttps://ai4meat.com/2014/11/01/a-novel-%ce%b2-fructofuranosidase-in-coleoptera-characterization-of-a-%ce%b2-fructofuranosidase-from-the-sugarcane-weevil-sphenophorus-levis/2014-10-31T16:00:00+00:00monthlyhttps://ai4meat.com/2014/10/09/intragenic-recombination-has-a-critical-role-on-the-evolution-of-legionella-pneumophila-virulence-related-effector-sidj/2014-10-08T16:00:00+00:00monthlyhttps://ai4meat.com/2014/09/28/influence-of-partial-replacement-of-nacl-with-kcl-on-profiles-of-volatile-compounds-in-dry-cured-bacon-during-processing/2014-09-27T16:00:00+00:00monthlyhttps://ai4meat.com/2014/09/01/effects-of-nacl-concentration-and-potassium-chloride-substitutions-on-the-thermal-properties-and-lipid-oxidation-of-dry%e2%80%90cured-pork/2014-08-31T16:00:00+00:00monthlyhttps://ai4meat.com/2014/05/14/tollip-or-not-tollip-what-are-the-evolving-questions-behind-it/2014-05-13T16:00:00+00:00monthlyhttps://ai4meat.com/2013/11/07/proteolysis-and-sensory-properties-of-dry-cured-bacon-as-affected-by-the-partial-substitution-of-sodium-chloride-with-potassium-chloride/2013-11-06T16:00:00+00:00monthlyhttps://ai4meat.com/2013/11/07/performance-and-mechanism-of-standard-nano-tio2-p-25-in-photocatalytic-disinfection-of-foodborne-microorganisms-salmonella-typhimurium-and-listeria-monocytogenes/2013-11-06T16:00:00+00:00monthlyhttps://ai4meat.com/2012/09/04/effect-of-enterococcus-faecium-1-ef1-on-antioxidant-functioning-activity-of-caco-2-cells-under-oxidative-stress/2012-09-03T16:00:00+00:00monthlyhttps://ai4meat.com/2012/06/28/genetic-parameters-and-variability-in-soybean-genotypes/2012-06-27T16:00:00+00:00monthlyhttps://ai4meat.comdaily1.02026-10-31T11:14:26+00:00