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Dequan Zhang

Showing results (111-120 of 233) with videos related to

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Food Science of Animal Resources|May 21, 2021
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb MeatCe Liang, Dequan Zhang, Xiaochun Zheng, et al.
Foods (Basel, Switzerland)|November 27, 2021
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic NoseYujun Xu, Dequan Zhang, Ruixia Chen, et al.
Food Science and Biotechnology|September 29, 2018
Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to saltingCaixia Zhang, Zhenyu Wang, Zheng Li, et al.
Food Chemistry|April 25, 2023
Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling ratesYuqiang Bai, Chi Ren, Chengli Hou, et al.
Food Chemistry|July 3, 2025
Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidaseChengpeng Cheng, Shaobo Li, Li Chen, et al.
Journal of the Science of Food and Agriculture|May 2, 2025
Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breedsYuqian Xu, Qingfeng Yang, Xiaochun Zheng, et al.
Foods (Basel, Switzerland)|October 23, 2021
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination ExperimentsHuan Liu, Teng Hui, Fei Fang, et al.
Meat Science|February 3, 2023
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat qualityCaiyan Huang, Christophe Blecker, Li Chen, et al.
Journal of the Science of Food and Agriculture|February 3, 2025
Optimizing the myofibrillar-plant proteins emulsion by ultrasound techniques: Improvements in structural and functional propertiesMuawuz Ijaz, Xu Wang, Chi Ren, et al.
Food Chemistry: X|December 11, 2024
The authentication of Yanchi tan lamb based on lipidomic combined with particle swarm optimization-back propagation neural networkQi Yang, Dequan Zhang, Chongxin Liu, et al.
Pageof 24

Showing results (111-120 of 233) with videos related to

Sort By:
Pageof 24
Food Science of Animal Resources|May 21, 2021
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb MeatCe Liang, Dequan Zhang, Xiaochun Zheng, et al.
Foods (Basel, Switzerland)|November 27, 2021
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic NoseYujun Xu, Dequan Zhang, Ruixia Chen, et al.
Food Science and Biotechnology|September 29, 2018
Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to saltingCaixia Zhang, Zhenyu Wang, Zheng Li, et al.
Food Chemistry|April 25, 2023
Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling ratesYuqiang Bai, Chi Ren, Chengli Hou, et al.
Food Chemistry|July 3, 2025
Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidaseChengpeng Cheng, Shaobo Li, Li Chen, et al.
Journal of the Science of Food and Agriculture|May 2, 2025
Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breedsYuqian Xu, Qingfeng Yang, Xiaochun Zheng, et al.
Foods (Basel, Switzerland)|October 23, 2021
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination ExperimentsHuan Liu, Teng Hui, Fei Fang, et al.
Meat Science|February 3, 2023
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat qualityCaiyan Huang, Christophe Blecker, Li Chen, et al.
Journal of the Science of Food and Agriculture|February 3, 2025
Optimizing the myofibrillar-plant proteins emulsion by ultrasound techniques: Improvements in structural and functional propertiesMuawuz Ijaz, Xu Wang, Chi Ren, et al.
Food Chemistry: X|December 11, 2024
The authentication of Yanchi tan lamb based on lipidomic combined with particle swarm optimization-back propagation neural networkQi Yang, Dequan Zhang, Chongxin Liu, et al.
Pageof 24