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Wangang Zhang

Showing results (11-20 of 146) with videos related to

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Meat Science|September 26, 2025
Discovery of potential involvement of protein lactylation during the development of pork qualityChao Ma, Wangang Zhang, Lujuan Xing
Food Chemistry|January 26, 2025
Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porinsZiyi Yang, Zhiyong Cui, Wangang Zhang
Meat Science|December 31, 2024
Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative porkChao Ma, Wangang Zhang, Lujuan Xing
Antioxidants (Basel, Switzerland)|July 27, 2022
Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef SausageEvans Frimpong Boateng, Ziyi Yang, Wangang Zhang
Critical Reviews in Food Science and Nutrition|September 7, 2013
Protein oxidation: basic principles and implications for meat qualityWangang Zhang, Shan Xiao, Dong U Ahn
Journal of Agricultural and Food Chemistry|December 30, 2021
Protein S-Nitrosylation Regulates Postmortem Beef Apoptosis through the Intrinsic Mitochondrial PathwayQin Hou, Qiongniu Zhu, Wenwei Lu, et al.
Food Chemistry|May 16, 2020
Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem agingQin Hou, Rui Liu, Xiaona Tian, et al.
Journal of Agricultural and Food Chemistry|June 12, 2024
A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits <i>Salmonella typhimurium</i> In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation AnalysesZiyi Yang, Zixu Wang, Ruoxin Wang, et al.
Meat Science|December 16, 2022
Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylationWenwei Lu, Qin Hou, Jian Zhang, et al.
Foods (Basel, Switzerland)|November 27, 2021
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWDManli Wu, Wangang Zhang, Xixi Shen, et al.
Pageof 15

Showing results (11-20 of 146) with videos related to

Sort By:
Pageof 15
Meat Science|September 26, 2025
Discovery of potential involvement of protein lactylation during the development of pork qualityChao Ma, Wangang Zhang, Lujuan Xing
Food Chemistry|January 26, 2025
Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porinsZiyi Yang, Zhiyong Cui, Wangang Zhang
Meat Science|December 31, 2024
Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative porkChao Ma, Wangang Zhang, Lujuan Xing
Antioxidants (Basel, Switzerland)|July 27, 2022
Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef SausageEvans Frimpong Boateng, Ziyi Yang, Wangang Zhang
Critical Reviews in Food Science and Nutrition|September 7, 2013
Protein oxidation: basic principles and implications for meat qualityWangang Zhang, Shan Xiao, Dong U Ahn
Journal of Agricultural and Food Chemistry|December 30, 2021
Protein S-Nitrosylation Regulates Postmortem Beef Apoptosis through the Intrinsic Mitochondrial PathwayQin Hou, Qiongniu Zhu, Wenwei Lu, et al.
Food Chemistry|May 16, 2020
Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem agingQin Hou, Rui Liu, Xiaona Tian, et al.
Journal of Agricultural and Food Chemistry|June 12, 2024
A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits <i>Salmonella typhimurium</i> In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation AnalysesZiyi Yang, Zixu Wang, Ruoxin Wang, et al.
Meat Science|December 16, 2022
Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylationWenwei Lu, Qin Hou, Jian Zhang, et al.
Foods (Basel, Switzerland)|November 27, 2021
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWDManli Wu, Wangang Zhang, Xixi Shen, et al.
Pageof 15