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Dequan Zhang

Showing results (61-70 of 234) with videos related to

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Nanomaterials (Basel, Switzerland)|July 25, 2025
Thermal-Induced Oxygen Vacancy Enhancing the Thermo-Chromic Performance of W-VO<sub>2-x</sub>@AA/PVP Nanoparticle Composite-Based Smart WindowsJiran Liang, Tong Wu, Chengye Zhang, et al.
Foods (Basel, Switzerland)|September 13, 2025
Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through GlycolysisYuqiang Bai, Chi Ren, Saisai Wu, et al.
Food Chemistry|November 23, 2013
Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscleFeng Huang, Ming Huang, Hong Zhang, et al.
Meat Science|July 28, 2017
The effect of temperature in the range of -0.8 to 4°C on lamb meat color stabilityXin Li, Yan Zhang, Zheng Li, et al.
International Journal of Biological Macromolecules|August 12, 2018
Alternatives to carcinogenic preservatives in Chinese Sausage - Sorbic acid-loaded chitosan/tripolyphosphate nanoparticlesQian Wang, Jiayi Wang, Wu Ding, et al.
Foods (Basel, Switzerland)|July 2, 2021
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang RoastingYujun Xu, Dequan Zhang, Huan Liu, et al.
Mycopathologia|April 20, 2021
Use of RNA Sequencing to Perform Comprehensive Analysis of Long Noncoding RNA Expression Profiles in Macrophages Infected with Trichosporon asahiiMingwang Zhang, Zhikuan Xia, Dequan Zhang, et al.
Meat Science|August 1, 2020
Colour characteristics of beef longissimus thoracis during early 72 h postmortemXin Li, Dequan Zhang, Muawuz Ijaz, et al.
Food Chemistry|October 19, 2025
Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating timesHaonan Shi, Dequan Zhang, Huan Liu, et al.
Food Chemistry|September 11, 2024
Absorption and transport mechanism of colloidal nanoparticles (CNPs) in lamb soup based on Caco-2 cellJianing Fu, Shaobo Li, Meizhen Xu, et al.
Pageof 24

Showing results (61-70 of 234) with videos related to

Sort By:
Pageof 24
Nanomaterials (Basel, Switzerland)|July 25, 2025
Thermal-Induced Oxygen Vacancy Enhancing the Thermo-Chromic Performance of W-VO<sub>2-x</sub>@AA/PVP Nanoparticle Composite-Based Smart WindowsJiran Liang, Tong Wu, Chengye Zhang, et al.
Foods (Basel, Switzerland)|September 13, 2025
Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through GlycolysisYuqiang Bai, Chi Ren, Saisai Wu, et al.
Food Chemistry|November 23, 2013
Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscleFeng Huang, Ming Huang, Hong Zhang, et al.
Meat Science|July 28, 2017
The effect of temperature in the range of -0.8 to 4°C on lamb meat color stabilityXin Li, Yan Zhang, Zheng Li, et al.
International Journal of Biological Macromolecules|August 12, 2018
Alternatives to carcinogenic preservatives in Chinese Sausage - Sorbic acid-loaded chitosan/tripolyphosphate nanoparticlesQian Wang, Jiayi Wang, Wu Ding, et al.
Foods (Basel, Switzerland)|July 2, 2021
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang RoastingYujun Xu, Dequan Zhang, Huan Liu, et al.
Mycopathologia|April 20, 2021
Use of RNA Sequencing to Perform Comprehensive Analysis of Long Noncoding RNA Expression Profiles in Macrophages Infected with Trichosporon asahiiMingwang Zhang, Zhikuan Xia, Dequan Zhang, et al.
Meat Science|August 1, 2020
Colour characteristics of beef longissimus thoracis during early 72 h postmortemXin Li, Dequan Zhang, Muawuz Ijaz, et al.
Food Chemistry|October 19, 2025
Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating timesHaonan Shi, Dequan Zhang, Huan Liu, et al.
Food Chemistry|September 11, 2024
Absorption and transport mechanism of colloidal nanoparticles (CNPs) in lamb soup based on Caco-2 cellJianing Fu, Shaobo Li, Meizhen Xu, et al.
Pageof 24