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Food Chemistry
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July 21, 2014
The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality
Muhan Zhang, Daoying Wang, Zhiming Geng, et al.
Food Chemistry
|
June 25, 2013
Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness
Daoying Wang, Han Dong, Muhan Zhang, et al.
IEEE Transactions on Neural Networks and Learning Systems
|
June 14, 2024
Refining Euclidean Obfuscatory Nodes Helps: A Joint-Space Graph Learning Method for Graph Neural Networks
Zhaogeng Liu, Feng Ji, Jielong Yang, et al.
Journal of Applied and Computational Topology
|
January 1, 2025
Ambiguities in neural-network-based hyperedge prediction
Changlin Wan, Muhan Zhang, Pengtao Dang, et al.
Frontiers in Pharmacology
|
June 30, 2022
Proteomic Analysis of Potential Targets for Non-Response to Infliximab in Patients With Ulcerative Colitis
Lu Liu, Dan Pu, Dandan Wang, et al.
Journal of the Science of Food and Agriculture
|
March 27, 2025
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
Nan Li, Muhan Zhang, Pengpeng Li, et al.
Journal of the Science of Food and Agriculture
|
December 15, 2012
Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle
Chao Li, Daoying Wang, Han Dong, et al.
Food Chemistry
|
December 26, 2012
Apoptosis during postmortem conditioning and its relationship to duck meat quality
Muhan Zhang, Daoying Wang, Wei Huang, et al.
Rapid Communications in Mass Spectrometry : RCM
|
December 14, 2020
Novel sample treatment method for the determination of free (E)-4-hydroxy-2-nonenal in meat products by liquid chromatography/tandem mass spectrometry using 4-hydroxy-2-nonenal-d<sub>3</sub> as internal standard
Jingjing Ma, Zhiming Geng, Chong Sun, et al.
Food Chemistry
|
August 22, 2022
Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach
Muhan Zhang, Dongna Xie, Daoying Wang, et al.
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of 8
Search research articles
Search
Showing results (21-30 of 71) with videos related to
Sort By:
Page
of 8
Food Chemistry
|
July 21, 2014
The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality
Muhan Zhang, Daoying Wang, Zhiming Geng, et al.
Food Chemistry
|
June 25, 2013
Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness
Daoying Wang, Han Dong, Muhan Zhang, et al.
IEEE Transactions on Neural Networks and Learning Systems
|
June 14, 2024
Refining Euclidean Obfuscatory Nodes Helps: A Joint-Space Graph Learning Method for Graph Neural Networks
Zhaogeng Liu, Feng Ji, Jielong Yang, et al.
Journal of Applied and Computational Topology
|
January 1, 2025
Ambiguities in neural-network-based hyperedge prediction
Changlin Wan, Muhan Zhang, Pengtao Dang, et al.
Frontiers in Pharmacology
|
June 30, 2022
Proteomic Analysis of Potential Targets for Non-Response to Infliximab in Patients With Ulcerative Colitis
Lu Liu, Dan Pu, Dandan Wang, et al.
Journal of the Science of Food and Agriculture
|
March 27, 2025
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
Nan Li, Muhan Zhang, Pengpeng Li, et al.
Journal of the Science of Food and Agriculture
|
December 15, 2012
Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle
Chao Li, Daoying Wang, Han Dong, et al.
Food Chemistry
|
December 26, 2012
Apoptosis during postmortem conditioning and its relationship to duck meat quality
Muhan Zhang, Daoying Wang, Wei Huang, et al.
Rapid Communications in Mass Spectrometry : RCM
|
December 14, 2020
Novel sample treatment method for the determination of free (E)-4-hydroxy-2-nonenal in meat products by liquid chromatography/tandem mass spectrometry using 4-hydroxy-2-nonenal-d<sub>3</sub> as internal standard
Jingjing Ma, Zhiming Geng, Chong Sun, et al.
Food Chemistry
|
August 22, 2022
Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach
Muhan Zhang, Dongna Xie, Daoying Wang, et al.
Page
of 8