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 (81-90 of 234) with videos related to

Pageof 24
Sort By:
Food Chemistry|March 21, 2017
Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca<sup>2+</sup> concentrations in vitroManting Du, Xin Li, Zheng Li, et al.
Journal of the Science of Food and Agriculture|March 28, 2017
A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tendernessXin Li, Lijuan Chen, Fan He, et al.
Food Chemistry|October 31, 2018
Calpastatin inhibits the activity of phosphorylated μ-calpain in vitroManting Du, Xin Li, Zheng Li, et al.
Food Research International (Ottawa, Ont.)|March 14, 2025
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compoundsZiwu Gao, Dequan Zhang, Linggao Liu, et al.
Meat Science|June 19, 2022
Consumer preference, behaviour and perception about lamb meat in ChinaShaobo Li, Xin Li, Qianli Ma, et al.
Food Chemistry|March 16, 2024
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS studyRuotong Nie, Zhenyu Wang, Huan Liu, et al.
Food Chemistry|October 19, 2023
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat productsHaonan Shi, Rongmei Gao, Huan Liu, et al.
Food Chemistry|July 28, 2015
Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscleFeng Huang, Ming Huang, Hong Zhang, et al.
Food Chemistry|April 11, 2025
Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglyceridesRuotong Nie, Zhenyu Wang, Xiangru Wei, et al.
Foods (Basel, Switzerland)|April 14, 2026
Quantitative Phosphoproteomics Identifies Myofibrillar Protein Phosphorylation Mediated by Pyruvate Kinase M2 in BeefYing Xu, Xiangfei Liu, Chi Ren, et al.
Pageof 24

Showing results (81-90 of 234) with videos related to

Sort By:
Pageof 24
Food Chemistry|March 21, 2017
Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca<sup>2+</sup> concentrations in vitroManting Du, Xin Li, Zheng Li, et al.
Journal of the Science of Food and Agriculture|March 28, 2017
A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tendernessXin Li, Lijuan Chen, Fan He, et al.
Food Chemistry|October 31, 2018
Calpastatin inhibits the activity of phosphorylated μ-calpain in vitroManting Du, Xin Li, Zheng Li, et al.
Food Research International (Ottawa, Ont.)|March 14, 2025
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compoundsZiwu Gao, Dequan Zhang, Linggao Liu, et al.
Meat Science|June 19, 2022
Consumer preference, behaviour and perception about lamb meat in ChinaShaobo Li, Xin Li, Qianli Ma, et al.
Food Chemistry|March 16, 2024
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS studyRuotong Nie, Zhenyu Wang, Huan Liu, et al.
Food Chemistry|October 19, 2023
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat productsHaonan Shi, Rongmei Gao, Huan Liu, et al.
Food Chemistry|July 28, 2015
Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscleFeng Huang, Ming Huang, Hong Zhang, et al.
Food Chemistry|April 11, 2025
Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglyceridesRuotong Nie, Zhenyu Wang, Xiangru Wei, et al.
Foods (Basel, Switzerland)|April 14, 2026
Quantitative Phosphoproteomics Identifies Myofibrillar Protein Phosphorylation Mediated by Pyruvate Kinase M2 in BeefYing Xu, Xiangfei Liu, Chi Ren, et al.
Pageof 24