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Dequan Zhang

Showing results (181-190 of 233) with videos related to

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Food Chemistry|June 17, 2026
Molecular insights into quality differences of geographical indication lamb via widely targeted metabolomics and BorutaShap feature selectionChongxin Liu, Minghui Gu, Simona Grasso, et al.
Meat Science|March 28, 2018
Quantitative phosphoproteomic analysis of caprine muscle with high and low meat qualityManshun Liu, Yanchao Wei, Xin Li, et al.
Food Chemistry|March 31, 2024
Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MSXiangxiang Sun, Yumei Yu, Zhenyu Wang, et al.
Journal of the Science of Food and Agriculture|May 8, 2015
Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tendernessLijuan Chen, Xin Li, Na Ni, et al.
Nature Communications|July 29, 2024
Chemo-, regio- and enantioselective hydroformylation of trisubstituted cyclopropenes: access to chiral quaternary cyclopropanesShuailong Li, Dequan Zhang, Aiswarya Purushothaman, et al.
Food Chemistry|September 11, 2025
Feedback regulation of energy metabolism in meat: a study on the mechanism of lactic acid affecting phosphorylation and acetylation of glycolytic enzymesXiangfei Liu, Yu Dong, Ying Xu, et al.
Food Science of Animal Resources|August 1, 2020
The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck BreastXiangru Wei, Teng Pan, Huan Liu, et al.
Foods (Basel, Switzerland)|December 11, 2025
Random Forest-Assisted Widely Targeted Lipidomic Reveals Differences in Tan Lamb Meat Quality in Different RegionsQi Yang, Chongxin Liu, Muxuan Xu, et al.
Food Research International (Ottawa, Ont.)|March 14, 2025
Influence of processing points on the flavor of meat balls braised with brown sauceXia Qu, Haonan Shi, Chao Chen, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysisHuan Liu, Jingyu Li, Dequan Zhang, et al.
Pageof 24

Showing results (181-190 of 233) with videos related to

Sort By:
Pageof 24
Food Chemistry|June 17, 2026
Molecular insights into quality differences of geographical indication lamb via widely targeted metabolomics and BorutaShap feature selectionChongxin Liu, Minghui Gu, Simona Grasso, et al.
Meat Science|March 28, 2018
Quantitative phosphoproteomic analysis of caprine muscle with high and low meat qualityManshun Liu, Yanchao Wei, Xin Li, et al.
Food Chemistry|March 31, 2024
Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MSXiangxiang Sun, Yumei Yu, Zhenyu Wang, et al.
Journal of the Science of Food and Agriculture|May 8, 2015
Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tendernessLijuan Chen, Xin Li, Na Ni, et al.
Nature Communications|July 29, 2024
Chemo-, regio- and enantioselective hydroformylation of trisubstituted cyclopropenes: access to chiral quaternary cyclopropanesShuailong Li, Dequan Zhang, Aiswarya Purushothaman, et al.
Food Chemistry|September 11, 2025
Feedback regulation of energy metabolism in meat: a study on the mechanism of lactic acid affecting phosphorylation and acetylation of glycolytic enzymesXiangfei Liu, Yu Dong, Ying Xu, et al.
Food Science of Animal Resources|August 1, 2020
The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck BreastXiangru Wei, Teng Pan, Huan Liu, et al.
Foods (Basel, Switzerland)|December 11, 2025
Random Forest-Assisted Widely Targeted Lipidomic Reveals Differences in Tan Lamb Meat Quality in Different RegionsQi Yang, Chongxin Liu, Muxuan Xu, et al.
Food Research International (Ottawa, Ont.)|March 14, 2025
Influence of processing points on the flavor of meat balls braised with brown sauceXia Qu, Haonan Shi, Chao Chen, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysisHuan Liu, Jingyu Li, Dequan Zhang, et al.
Pageof 24