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Daoying Wang

Showing results (61-70 of 137) with videos related to

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Food Chemistry|July 21, 2014
The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and qualityMuhan Zhang, Daoying Wang, Zhiming Geng, et al.
Food Chemistry|June 25, 2013
Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tendernessDaoying Wang, Han Dong, Muhan Zhang, et al.
Analytica Chimica Acta|June 1, 2026
Multimeter voltage/electrochemiluminescence ratiometric biosensor integrating dual-function Fe-MOF and luminol-BNQD system for detecting Acinetobacter baumanniiWenzhuo Wang, Wei Yuan, Zhilan Sun, et al.
Food Chemistry|October 30, 2021
Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breastDebao Wang, Jinyue Sun, Jiaolong Li, et al.
Foods (Basel, Switzerland)|September 28, 2021
Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against <i>Staphylococcus aureus</i> and <i>Salmonella enteritidis</i>Jiaojiao Zhang, Debao Wang, Jinyue Sun, et al.
Food Chemistry|September 17, 2024
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detectionWenzhuo Wang, Wei Yuan, Tingting Lin, et al.
Meat Science|November 14, 2021
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategiesIftikhar Ali Khan, Asad Khan, Ye Zou, et al.
Food Chemistry|April 16, 2022
Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gelHaibo Shi, Iftikhar Ali Khan, Huiting Zhong, et al.
Food Chemistry|June 17, 2019
Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidationHuan Bian, Jingjing Ma, Zhiming Geng, et al.
Foods (Basel, Switzerland)|April 12, 2022
Recombinant Porcine 12-<i>Lipoxygenase Catalytic Domain</i>: Effect of Inhibitors, Selectivity of Substrates and Specificity of Oxidation Products of Linoleic AcidJiamei Xu, Yu Liu, Jingjing Ma, et al.
Pageof 14

Showing results (61-70 of 137) with videos related to

Sort By:
Pageof 14
Food Chemistry|July 21, 2014
The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and qualityMuhan Zhang, Daoying Wang, Zhiming Geng, et al.
Food Chemistry|June 25, 2013
Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tendernessDaoying Wang, Han Dong, Muhan Zhang, et al.
Analytica Chimica Acta|June 1, 2026
Multimeter voltage/electrochemiluminescence ratiometric biosensor integrating dual-function Fe-MOF and luminol-BNQD system for detecting Acinetobacter baumanniiWenzhuo Wang, Wei Yuan, Zhilan Sun, et al.
Food Chemistry|October 30, 2021
Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breastDebao Wang, Jinyue Sun, Jiaolong Li, et al.
Foods (Basel, Switzerland)|September 28, 2021
Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against <i>Staphylococcus aureus</i> and <i>Salmonella enteritidis</i>Jiaojiao Zhang, Debao Wang, Jinyue Sun, et al.
Food Chemistry|September 17, 2024
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detectionWenzhuo Wang, Wei Yuan, Tingting Lin, et al.
Meat Science|November 14, 2021
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategiesIftikhar Ali Khan, Asad Khan, Ye Zou, et al.
Food Chemistry|April 16, 2022
Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gelHaibo Shi, Iftikhar Ali Khan, Huiting Zhong, et al.
Food Chemistry|June 17, 2019
Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidationHuan Bian, Jingjing Ma, Zhiming Geng, et al.
Foods (Basel, Switzerland)|April 12, 2022
Recombinant Porcine 12-<i>Lipoxygenase Catalytic Domain</i>: Effect of Inhibitors, Selectivity of Substrates and Specificity of Oxidation Products of Linoleic AcidJiamei Xu, Yu Liu, Jingjing Ma, et al.
Pageof 14