Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Dequan Zhang

Showing results (141-150 of 233) with videos related to

Pageof 24
Sort By:
Food Chemistry|December 7, 2021
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GCHuan Liu, Teng Hui, Xiaochun Zheng, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compoundsGaofeng Hu, Kezhou Cai, Yuzhu Li, et al.
Meat Science|May 19, 2026
Very fast chilling regulates Ca<sup>2+</sup> release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortemZhiyuan Xiao, Yuqiang Bai, Yuqian Xu, et al.
International Journal for Numerical Methods in Biomedical Engineering|April 21, 2017
Identification of dynamic load for prosthetic structuresDequan Zhang, Xu Han, Zhongpu Zhang, et al.
RSC Advances|April 10, 2023
Production of aromatic hydrocarbons from lignin derivatives by catalytic cracking over a SiO<sub>2</sub>-Al<sub>2</sub>O<sub>3</sub> catalystDequan Zhang, Xinghua Zhang, Han Yin, et al.
Meat Science|March 8, 2020
Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortemYuqiang Bai, Xin Li, Dequan Zhang, et al.
Food Science of Animal Resources|July 22, 2021
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early PostmortemYejun Zhang, Xin Li, Dequan Zhang, et al.
Meat Science|June 27, 2020
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lambXiong Xiao, Chengli Hou, Dequan Zhang, et al.
Food Research International (Ottawa, Ont.)|December 18, 2025
Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approachLinggao Liu, Ruiyun Wu, Ziwu Gao, et al.
Food Chemistry|March 1, 2025
Stretchable, controlled release of active substances, and biodegradable chitosan-polyvinyl alcohol hydrogel film for antibacterial and chilled meat preservationDebao Wang, Chaoqiao Zhu, Qingfeng Yang, et al.
Pageof 24

Showing results (141-150 of 233) with videos related to

Sort By:
Pageof 24
Food Chemistry|December 7, 2021
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GCHuan Liu, Teng Hui, Xiaochun Zheng, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compoundsGaofeng Hu, Kezhou Cai, Yuzhu Li, et al.
Meat Science|May 19, 2026
Very fast chilling regulates Ca<sup>2+</sup> release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortemZhiyuan Xiao, Yuqiang Bai, Yuqian Xu, et al.
International Journal for Numerical Methods in Biomedical Engineering|April 21, 2017
Identification of dynamic load for prosthetic structuresDequan Zhang, Xu Han, Zhongpu Zhang, et al.
RSC Advances|April 10, 2023
Production of aromatic hydrocarbons from lignin derivatives by catalytic cracking over a SiO<sub>2</sub>-Al<sub>2</sub>O<sub>3</sub> catalystDequan Zhang, Xinghua Zhang, Han Yin, et al.
Meat Science|March 8, 2020
Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortemYuqiang Bai, Xin Li, Dequan Zhang, et al.
Food Science of Animal Resources|July 22, 2021
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early PostmortemYejun Zhang, Xin Li, Dequan Zhang, et al.
Meat Science|June 27, 2020
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lambXiong Xiao, Chengli Hou, Dequan Zhang, et al.
Food Research International (Ottawa, Ont.)|December 18, 2025
Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approachLinggao Liu, Ruiyun Wu, Ziwu Gao, et al.
Food Chemistry|March 1, 2025
Stretchable, controlled release of active substances, and biodegradable chitosan-polyvinyl alcohol hydrogel film for antibacterial and chilled meat preservationDebao Wang, Chaoqiao Zhu, Qingfeng Yang, et al.
Pageof 24