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Dequan Zhang

Showing results (51-60 of 234) with videos related to

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Bioengineering (Basel, Switzerland)|December 23, 2022
Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked SausageDejuan Meng, Xinyu Yang, Huan Liu, et al.
ACS Omega|September 4, 2023
Study of the Structural Changes and Internal Activator Transport Behavior after Activation of Aluminum-Based Flameless Ration Heaters: Experimental and Molecular Dynamics SimulationsKai Si, Chongxin Liu, Dequan Zhang, et al.
Food Chemistry|February 7, 2019
Postmortem ageing influences the thawed meat quality of frozen lamb loinsGuixia Li, Zheng Li, Xin Li, et al.
Meat Science|October 6, 2020
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lambHuan Liu, Jianrong Ma, Teng Pan, et al.
BMC Microbiology|February 12, 2017
Adaptation response of Pseudomonas fragi on refrigerated solid matrix to a moderate electric fieldWenbo Chen, Honghai Hu, Chunjiang Zhang, et al.
Foods (Basel, Switzerland)|November 26, 2022
Research on the Authenticity of Mutton Based on Machine Vision TechnologyChunjuan Zhang, Dequan Zhang, Yuanyuan Su, et al.
Food Science and Biotechnology|September 29, 2018
Proteomic analysis of goat <i>Longissimus dorsi</i> muscles with different drip loss values related to meat quality traitsZhenyu Wang, Fan He, Weili Rao, et al.
International Journal of Bioprinting|June 16, 2023
3D-bioprinted human lipoaspirate-derived cell-laden skin constructs for healing of full-thickness skin defectsDequan Zhang, Qiang Fu, Huijuan Fu, et al.
Meat Science|October 15, 2021
The formation of key aroma compounds in roasted mutton during the traditional charcoal processHuan Liu, Teng Hui, Fei Fang, et al.
Food Chemistry|April 8, 2021
Phosphorylation of myosin regulatory light chain at Ser17 regulates actomyosin dissociationLichuang Cao, Zhenyu Wang, Dequan Zhang, et al.
Pageof 24

Showing results (51-60 of 234) with videos related to

Sort By:
Pageof 24
Bioengineering (Basel, Switzerland)|December 23, 2022
Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked SausageDejuan Meng, Xinyu Yang, Huan Liu, et al.
ACS Omega|September 4, 2023
Study of the Structural Changes and Internal Activator Transport Behavior after Activation of Aluminum-Based Flameless Ration Heaters: Experimental and Molecular Dynamics SimulationsKai Si, Chongxin Liu, Dequan Zhang, et al.
Food Chemistry|February 7, 2019
Postmortem ageing influences the thawed meat quality of frozen lamb loinsGuixia Li, Zheng Li, Xin Li, et al.
Meat Science|October 6, 2020
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lambHuan Liu, Jianrong Ma, Teng Pan, et al.
BMC Microbiology|February 12, 2017
Adaptation response of Pseudomonas fragi on refrigerated solid matrix to a moderate electric fieldWenbo Chen, Honghai Hu, Chunjiang Zhang, et al.
Foods (Basel, Switzerland)|November 26, 2022
Research on the Authenticity of Mutton Based on Machine Vision TechnologyChunjuan Zhang, Dequan Zhang, Yuanyuan Su, et al.
Food Science and Biotechnology|September 29, 2018
Proteomic analysis of goat <i>Longissimus dorsi</i> muscles with different drip loss values related to meat quality traitsZhenyu Wang, Fan He, Weili Rao, et al.
International Journal of Bioprinting|June 16, 2023
3D-bioprinted human lipoaspirate-derived cell-laden skin constructs for healing of full-thickness skin defectsDequan Zhang, Qiang Fu, Huijuan Fu, et al.
Meat Science|October 15, 2021
The formation of key aroma compounds in roasted mutton during the traditional charcoal processHuan Liu, Teng Hui, Fei Fang, et al.
Food Chemistry|April 8, 2021
Phosphorylation of myosin regulatory light chain at Ser17 regulates actomyosin dissociationLichuang Cao, Zhenyu Wang, Dequan Zhang, et al.
Pageof 24