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The Journal of Poultry Science|September 10, 2020
Optimization of the Tenderization of Duck Breast Meat by Adenosine 5'-Monophosphate (AMP) using Response Surface MethodologyDaoying Wang, Shaoying Deng, Muhan Zhang, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|October 11, 2017
Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extractionYe Zou, Huan Bian, Pengpeng Li, et al.
Scientific Reports|March 23, 2017
Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticusZhilan Sun, Pengpeng Li, Fang Liu, et al.
Food Chemistry|October 17, 2013
Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradationDaoying Wang, Muhan Zhang, Huan Bian, et al.
Poultry Science|March 1, 2020
Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activitiesQiang Xiong, Muhan Zhang, Ting Wang, et al.
Signal Transduction and Targeted Therapy|December 1, 2021
Natural killer cell-derived exosomal miR-1249-3p attenuates insulin resistance and inflammation in mouse models of type 2 diabetesYing Wang, Mengwei Li, Lin Chen, et al.
International Journal of Clinical and Experimental Pathology|May 13, 2014
Generation of homologous cell pairs using the oral lymphatic systemYin-Fei Pu, Lin Wang, Huan-Huan Wu, et al.
World Journal of Microbiology & Biotechnology|January 23, 2020
Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chickenZhilan Sun, Xinxiao Zhang, Haihong Wu, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|July 28, 2015
Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodologyShaoying Deng, Daoying Wang, Muhan Zhang, et al.
Journal of the Science of Food and Agriculture|May 9, 2015
The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meatDaoying Wang, Shaoying Deng, Muhan Zhang, et al.
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