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Dequan Zhang

Showing results (151-160 of 233) with videos related to

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Food Research International (Ottawa, Ont.)|January 8, 2025
Analysis of bioactive substances in mutton and their effects on the quality of minced muttonChengpeng Cheng, Xinru Xie, Shaobo Li, et al.
Foods (Basel, Switzerland)|June 19, 2024
Effects of Different Na<sup>+</sup> Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem MeatYing Xu, Xubo Song, Zhenyu Wang, et al.
Food Chemistry|December 1, 2023
Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem periodYuqian Xu, Dongmei Leng, Xin Li, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawingZiwu Gao, Dequan Zhang, Ruiyun Wu, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storageLe Xu, Chunyou Liu, Shaobo Li, et al.
Environmental Science & Technology|May 29, 2026
Self-Driven UV/Periodate Process for Cu-EDTA Decomplexation and In Situ Copper RecoveryLeliang Wu, Dunyu Sun, Chenyu Yan, et al.
Food Microbiology|March 15, 2022
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packagingXiangyuan Wen, Dequan Zhang, Xin Li, et al.
Meat Science|August 10, 2020
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °CZubair Hussain, Xin Li, Dequan Zhang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storageMinghui Gu, Cheng Li, Yuanyuan Su, et al.
Food & Function|February 27, 2020
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stressYungang Cao, Wenhui Ma, Jiankang Wang, et al.
Pageof 24

Showing results (151-160 of 233) with videos related to

Sort By:
Pageof 24
Food Research International (Ottawa, Ont.)|January 8, 2025
Analysis of bioactive substances in mutton and their effects on the quality of minced muttonChengpeng Cheng, Xinru Xie, Shaobo Li, et al.
Foods (Basel, Switzerland)|June 19, 2024
Effects of Different Na<sup>+</sup> Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem MeatYing Xu, Xubo Song, Zhenyu Wang, et al.
Food Chemistry|December 1, 2023
Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem periodYuqian Xu, Dongmei Leng, Xin Li, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawingZiwu Gao, Dequan Zhang, Ruiyun Wu, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storageLe Xu, Chunyou Liu, Shaobo Li, et al.
Environmental Science & Technology|May 29, 2026
Self-Driven UV/Periodate Process for Cu-EDTA Decomplexation and In Situ Copper RecoveryLeliang Wu, Dunyu Sun, Chenyu Yan, et al.
Food Microbiology|March 15, 2022
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packagingXiangyuan Wen, Dequan Zhang, Xin Li, et al.
Meat Science|August 10, 2020
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °CZubair Hussain, Xin Li, Dequan Zhang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storageMinghui Gu, Cheng Li, Yuanyuan Su, et al.
Food & Function|February 27, 2020
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stressYungang Cao, Wenhui Ma, Jiankang Wang, et al.
Pageof 24