Yu QL - Search Results

1

Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat.

Wang LL, Yu QL, Han L, Ma XL, Song RD, Zhao SN, Zhang WH. Wang LL, et al. Among authors: yu ql. Food Chem. 2018 Apr 1;244:394-402. doi: 10.1016/j.foodchem.2017.10.034. Epub 2017 Oct 10. Food Chem. 2018. PMID: 29120799

2

Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle.

Li RR, Yu QL, Han L, Cao H. Li RR, et al. Among authors: yu ql. Korean J Food Sci Anim Resour. 2014;34(2):214-20. doi: 10.5851/kosfa.2014.34.2.214. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760941 Free PMC article.

3

The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles.

Zhang L, Sun B, Yu Q, Ji Q, Xie P, Li H, Wang L, Zhou Y, Li Y, Huang C, Liu X. Zhang L, et al. Korean J Food Sci Anim Resour. 2016;36(2):223-9. doi: 10.5851/kosfa.2016.36.2.223. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194931 Free PMC article.

4

Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem aging.

Zuo H, Han L, Yu Q, Niu K, Zhao S, Shi H. Zuo H, et al. Meat Sci. 2016 Nov;121:409-419. doi: 10.1016/j.meatsci.2016.07.010. Epub 2016 Jul 15. Meat Sci. 2016. PMID: 27448195

5

Study on the apoptosis mediated by cytochrome c and factors that affect the activation of bovine longissimus muscle during postmortem aging.

Zhang J, Yu Q, Han L, Chen C, Li H, Han G. Zhang J, et al. Apoptosis. 2017 Jun;22(6):777-785. doi: 10.1007/s10495-017-1374-2. Apoptosis. 2017. PMID: 28405769

6

Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging.

Wang LL, Han L, Ma XL, Yu QL, Zhao SN. Wang LL, et al. Among authors: yu ql. Food Chem. 2017 Nov 1;234:323-331. doi: 10.1016/j.foodchem.2017.04.185. Epub 2017 May 2. Food Chem. 2017. PMID: 28551242

7

Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle.

Chen C, Yu Q, Han L, Zhang J, Guo Z. Chen C, et al. Anim Sci J. 2018 May;89(5):810-816. doi: 10.1111/asj.12993. Epub 2018 Feb 20. Anim Sci J. 2018. PMID: 29460317

8

Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging.

Wang L, Ma G, Zhang Y, Shi X, Han L, Yu Q, Zhao S, Ma J. Wang L, et al. Food Res Int. 2018 Sep;111:488-497. doi: 10.1016/j.foodres.2018.05.049. Epub 2018 May 21. Food Res Int. 2018. PMID: 30007711

9

Study on the apoptosis mediated by apoptosis-inducing-factor and influencing factors of bovine muscle during postmortem aging.

Zhang J, Ma G, Guo Z, Yu Q, Han L, Han M, Zhu Y. Zhang J, et al. Food Chem. 2018 Nov 15;266:359-367. doi: 10.1016/j.foodchem.2018.06.032. Epub 2018 Jun 8. Food Chem. 2018. PMID: 30381198

10

Differential expression of mRNA-miRNAs related to intramuscular fat content in the longissimus dorsi in Xinjiang brown cattle.

Li N, Zhang Y, Li HP, Han L, Yan XM, Li HB, Du W, Zhang JS, Yu QL. Li N, et al. Among authors: yu ql. PLoS One. 2018 Nov 9;13(11):e0206757. doi: 10.1371/journal.pone.0206757. eCollection 2018. PLoS One. 2018. PMID: 30412616 Free PMC article.

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