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Food Additives & Contaminants. Part B, Surveillance
|
March 17, 2023
Biogenic amines and volatile <i>N</i>-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins
Dawei Li, Wangang Zhang
Food Science and Biotechnology
|
August 15, 2024
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)
Dawei Li, Wangang Zhang
Meat Science
|
September 2, 2022
Introduction to the special issue of meat science on 'perspectives on consumer attitudes to meat consumption'
Peter P Purslow, Wangang Zhang
Meat Science
|
May 22, 2012
China's meat industry revolution: challenges and opportunities for the future
Guanghong Zhou, Wangang Zhang, Xinglian Xu
Carbohydrate Polymers
|
February 9, 2019
Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels
Yinyu Zhao, Guanghong Zhou, Wangang Zhang
Foods (Basel, Switzerland)
|
May 24, 2020
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
Yingwu Shi, Wangang Zhang, Guanghong Zhou
Ultrasonics Sonochemistry
|
September 9, 2024
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
Ruyu Zhang, Lei Zhou, Wangang Zhang
Journal of Agricultural and Food Chemistry
|
January 27, 2023
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Food Chemistry
|
July 4, 2021
Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon
Jian Zhang, Wangang Zhang, Lujuan Xing
Journal of Agricultural and Food Chemistry
|
August 10, 2022
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology
Jian Zhang, Fidel Toldrá, Wangang Zhang
Page
of 15
Search research articles
Search
Showing results (1-10 of 146) with videos related to
Sort By:
Page
of 15
Food Additives & Contaminants. Part B, Surveillance
|
March 17, 2023
Biogenic amines and volatile <i>N</i>-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins
Dawei Li, Wangang Zhang
Food Science and Biotechnology
|
August 15, 2024
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)
Dawei Li, Wangang Zhang
Meat Science
|
September 2, 2022
Introduction to the special issue of meat science on 'perspectives on consumer attitudes to meat consumption'
Peter P Purslow, Wangang Zhang
Meat Science
|
May 22, 2012
China's meat industry revolution: challenges and opportunities for the future
Guanghong Zhou, Wangang Zhang, Xinglian Xu
Carbohydrate Polymers
|
February 9, 2019
Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels
Yinyu Zhao, Guanghong Zhou, Wangang Zhang
Foods (Basel, Switzerland)
|
May 24, 2020
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
Yingwu Shi, Wangang Zhang, Guanghong Zhou
Ultrasonics Sonochemistry
|
September 9, 2024
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
Ruyu Zhang, Lei Zhou, Wangang Zhang
Journal of Agricultural and Food Chemistry
|
January 27, 2023
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Food Chemistry
|
July 4, 2021
Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon
Jian Zhang, Wangang Zhang, Lujuan Xing
Journal of Agricultural and Food Chemistry
|
August 10, 2022
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology
Jian Zhang, Fidel Toldrá, Wangang Zhang
Page
of 15