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Meat Science|October 4, 2014
Activity and expression of nitric oxide synthase in pork skeletal musclesRui Liu, Yu-pin Li, Wan-gang Zhang, et al.Journal of Agricultural and Food Chemistry|June 10, 2014
Effect of nitric oxide on μ-calpain activation, protein proteolysis, and protein oxidation of pork during post-mortem agingYu-pin Li, Rui Liu, Wan-gang Zhang, et al.Journal of Agricultural and Food Chemistry|January 29, 2013
Isolation and identification of antioxidant peptides from jinhua hamChao-Zhi Zhu, Wan-Gang Zhang, Guang-Hong Zhou, et al.Journal of the Science of Food and Agriculture|March 18, 2017
Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef musclesQing-Quan Fu, Qing-Feng Ge, Rui Liu, et al.Journal of Agricultural and Food Chemistry|December 27, 2014
Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF tandem mass spectrometryChang-bo Tang, Wan-gang Zhang, Chen Dai, et al.Journal of Agricultural and Food Chemistry|August 4, 2016
Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MSChang-Bo Tang, Wan-Gang Zhang, Yao-Song Wang, et al.Ultrasonics Sonochemistry|June 2, 2016
Effects of power ultrasound on oxidation and structure of beef proteins during curing processingDa-Cheng Kang, Yun-He Zou, Yu-Ping Cheng, et al.Food Chemistry|October 17, 2015
Purification and identification of antioxidative peptides from dry-cured Xuanwei hamLu-Juan Xing, Ya-Ya Hu, Hong-Yan Hu, et al.Food Chemistry|February 10, 2015
Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageingLin Chen, Xian-Chao Feng, Ying-Yang Zhang, et al.Pageof 2