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Daoying Wang

Showing results (1-10 of 137) with videos related to

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Poultry Science|February 23, 2018
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodologyDaoying Wang, Fereidoon Shahidi
BJR Case Reports|May 1, 2026
Ectopic hepatocellular carcinoma metastasizing to the brain with initial presentation as tumor stroke syndrome: a case reportHaiyang Li, Daoying Wang
Food Research International (Ottawa, Ont.)|February 6, 2019
Comparative proteomic analysis of proteins associated with water holding capacity in goose musclesMuhan Zhang, Daoying Wang, Xinglian Xu, et al.
Food Science of Animal Resources|June 30, 2026
Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic TongueBing Han, Xiaowen Wang, Huiwen Liu, et al.
Animal Bioscience|November 10, 2020
Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meatMuhan Zhang, Weili Yan, Daoying Wang, et al.
Food Science of Animal Resources|March 13, 2026
Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic TongueBing Han, Xiaowen Wang, Huiwen Liu, et al.
Animal Bioscience|August 12, 2020
Evaluation of antioxidant property of heat shock protein 90 from duck muscleMuhan Zhang, Daoying Wang, Xinglian Xu, et al.
Foods (Basel, Switzerland)|January 11, 2022
A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in MeatTingting Han, Yang Huang, Chong Sun, et al.
Journal of Food Science|July 16, 2010
Diversity of the predominant spoilage bacteria in water-boiled salted duck during storageFang Liu, Daoying Wang, Lihui Du, et al.
Poultry Science|March 4, 2021
iTRAQ-based proteomic analysis of duck muscle related to lipid oxidationMuhan Zhang, Daoying Wang, Xinglian Xu, et al.
Pageof 14

Showing results (1-10 of 137) with videos related to

Sort By:
Pageof 14
Poultry Science|February 23, 2018
Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodologyDaoying Wang, Fereidoon Shahidi
BJR Case Reports|May 1, 2026
Ectopic hepatocellular carcinoma metastasizing to the brain with initial presentation as tumor stroke syndrome: a case reportHaiyang Li, Daoying Wang
Food Research International (Ottawa, Ont.)|February 6, 2019
Comparative proteomic analysis of proteins associated with water holding capacity in goose musclesMuhan Zhang, Daoying Wang, Xinglian Xu, et al.
Food Science of Animal Resources|June 30, 2026
Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic TongueBing Han, Xiaowen Wang, Huiwen Liu, et al.
Animal Bioscience|November 10, 2020
Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meatMuhan Zhang, Weili Yan, Daoying Wang, et al.
Food Science of Animal Resources|March 13, 2026
Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic TongueBing Han, Xiaowen Wang, Huiwen Liu, et al.
Animal Bioscience|August 12, 2020
Evaluation of antioxidant property of heat shock protein 90 from duck muscleMuhan Zhang, Daoying Wang, Xinglian Xu, et al.
Foods (Basel, Switzerland)|January 11, 2022
A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in MeatTingting Han, Yang Huang, Chong Sun, et al.
Journal of Food Science|July 16, 2010
Diversity of the predominant spoilage bacteria in water-boiled salted duck during storageFang Liu, Daoying Wang, Lihui Du, et al.
Poultry Science|March 4, 2021
iTRAQ-based proteomic analysis of duck muscle related to lipid oxidationMuhan Zhang, Daoying Wang, Xinglian Xu, et al.
Pageof 14