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Dequan Zhang

Showing results (131-140 of 233) with videos related to

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Food Research International (Ottawa, Ont.)|September 11, 2017
Effects of phosphorylation on μ-calpain activity at different incubation temperatureManting Du, Xin Li, Zheng Li, et al.
Meat Science|May 19, 2020
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospectsRaheel Suleman, Zhenyu Wang, Rana Muhammad Aadil, et al.
Food Research International (Ottawa, Ont.)|August 12, 2025
Identification of characteristic lipids of Tan lamb and their potential health benefitsLe Xu, Shaobo Li, Pengyu Chen, et al.
Foods (Basel, Switzerland)|February 10, 2024
Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in RatsZiwu Gao, Yinna Zhou, Dequan Zhang, et al.
Food Chemistry|May 8, 2026
Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb pattiesMing Zhu, Li Chen, Chengpeng Cheng, et al.
Food Chemistry|February 7, 2018
Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labelingZheng Li, Meng Li, Xin Li, et al.
Food Chemistry: X|August 13, 2025
Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature eliminationChongxin Liu, Simona Grasso, Nigel Patrick Brunton, et al.
Food Chemistry|April 30, 2025
Reducing flavor loss in precooked beef: The critical role of freezing processesHaijie Wang, Zeyu Zhang, Nigel Patrick Brunton, et al.
Foods (Basel, Switzerland)|January 25, 2025
Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and UbiquitinationXinran Zhao, Saisai Wu, Chi Ren, et al.
Food Chemistry|July 1, 2023
Validation of protein biological markers of lamb meat quality characteristics based on the different muscle typesCaiyan Huang, Dequan Zhang, Zhenyu Wang, et al.
Pageof 24

Showing results (131-140 of 233) with videos related to

Sort By:
Pageof 24
Food Research International (Ottawa, Ont.)|September 11, 2017
Effects of phosphorylation on μ-calpain activity at different incubation temperatureManting Du, Xin Li, Zheng Li, et al.
Meat Science|May 19, 2020
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospectsRaheel Suleman, Zhenyu Wang, Rana Muhammad Aadil, et al.
Food Research International (Ottawa, Ont.)|August 12, 2025
Identification of characteristic lipids of Tan lamb and their potential health benefitsLe Xu, Shaobo Li, Pengyu Chen, et al.
Foods (Basel, Switzerland)|February 10, 2024
Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in RatsZiwu Gao, Yinna Zhou, Dequan Zhang, et al.
Food Chemistry|May 8, 2026
Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb pattiesMing Zhu, Li Chen, Chengpeng Cheng, et al.
Food Chemistry|February 7, 2018
Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labelingZheng Li, Meng Li, Xin Li, et al.
Food Chemistry: X|August 13, 2025
Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature eliminationChongxin Liu, Simona Grasso, Nigel Patrick Brunton, et al.
Food Chemistry|April 30, 2025
Reducing flavor loss in precooked beef: The critical role of freezing processesHaijie Wang, Zeyu Zhang, Nigel Patrick Brunton, et al.
Foods (Basel, Switzerland)|January 25, 2025
Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and UbiquitinationXinran Zhao, Saisai Wu, Chi Ren, et al.
Food Chemistry|July 1, 2023
Validation of protein biological markers of lamb meat quality characteristics based on the different muscle typesCaiyan Huang, Dequan Zhang, Zhenyu Wang, et al.
Pageof 24