Protein Oxidation: Basic Principles and Implications for Meat Quality
Zhang, Wangang, Xiao, Shan, Ahn, Dong U
Published in Critical reviews in food science and nutrition (01.01.2013)
Published in Critical reviews in food science and nutrition (01.01.2013)
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Journal Article
Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef
Zou, Yunhe, Kang, Dacheng, Liu, Rui, Qi, Jun, Zhou, Guanghong, Zhang, Wangang
Published in Ultrasonics sonochemistry (01.09.2018)
Published in Ultrasonics sonochemistry (01.09.2018)
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Journal Article
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Domínguez, Rubén, Pateiro, Mirian, Gagaoua, Mohammed, Barba, Francisco J., Zhang, Wangang, Lorenzo, José M.
Published in Antioxidants (25.09.2019)
Published in Antioxidants (25.09.2019)
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Journal Article
Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate
Cao, Songmin, Wang, Yi, Hao, Yuejing, Zhang, Wangang, Zhou, Guanghong
Published in Journal of agricultural and food chemistry (22.01.2020)
Published in Journal of agricultural and food chemistry (22.01.2020)
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Journal Article
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
Zhang, Ruyu, Zhang, Jian, Zhou, Lei, Wang, Lin, Zhang, Wangang
Published in Ultrasonics sonochemistry (01.11.2021)
Published in Ultrasonics sonochemistry (01.11.2021)
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Journal Article
Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
Huff Lonergan, Elisabeth, Zhang, Wangang, Lonergan, Steven M.
Published in Meat science (01.09.2010)
Published in Meat science (01.09.2010)
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Journal Article
Conference Proceeding
Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
Ali, Sher, Zhang, Wangang, Rajput, Nasir, Khan, Muhammad Ammar, Li, Chun-bao, Zhou, Guang-hong
Published in Food chemistry (15.04.2015)
Published in Food chemistry (15.04.2015)
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Journal Article
Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
Zhang, Jian, Zhang, Wangang, Ma, Chao, Cai, Jiaming
Published in Ultrasonics sonochemistry (01.08.2023)
Published in Ultrasonics sonochemistry (01.08.2023)
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Journal Article
Improving functional value of meat products
Zhang, Wangang, Xiao, Shan, Samaraweera, Himali, Lee, Eun Joo, Ahn, Dong U.
Published in Meat science (01.09.2010)
Published in Meat science (01.09.2010)
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Journal Article
Conference Proceeding
Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging
Ge, Qingfeng, Yang, Bo, Liu, Rui, Jiang, Donglei, Yu, Hai, Wu, Mangang, Zhang, Wangang
Published in BMC microbiology (15.06.2021)
Published in BMC microbiology (15.06.2021)
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Journal Article
Protein Oxidation in Muscle Foods: A Comprehensive Review
Domínguez, Rubén, Pateiro, Mirian, Munekata, Paulo E S, Zhang, Wangang, Garcia-Oliveira, Paula, Carpena, Maria, Prieto, Miguel A, Bohrer, Benjamin, Lorenzo, José M
Published in Antioxidants (28.12.2021)
Published in Antioxidants (28.12.2021)
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Journal Article
China's meat industry revolution: Challenges and opportunities for the future
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Journal Article
Conference Proceeding