南京农业大学教师个人主页 Wangang Zhang--Home--Paper Publications

中文

Wangang Zhang

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 傅丽娟,邢路娟,张万刚.食源性抗炎活性肽的研究进展,中国食品学报,2022,22(2022年08期):343-352(Correspondence Author)

Zhang Jian, Fidel,Zhang Wangang.Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology,Journal of Agricultural and Food Chemistry,2022,70(33):10259-10270(Correspondence Author)

Cao Songmin,Wang Zixu,Xing Lujuan,Zhou Lei,Zhang Wangang.Bovine Bone Gelatin-Derived Peptides: Food Processing Characteristics and Evaluation of Antihypertensive and Antihyperlipidemic Activities,Journal of Agricultural and Food Chemistry,2022,70(32):9877-9887(Correspondence Author)

Ju Ming,Piao Chunxiang,Zhang Jian,Mu Baide,Li Guanhao,Zhang Wangang.Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,164(Co corresponding author)

Pu Dandan, Shan Yimeng, Wang Juan, Sun Baoguo, Xu Youqiang, Zhang Wangang, Zhang Yuyu.Recent trends in aroma release and perception during food oral processing: A review,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2022,(Co corresponding author)

Xing Lujuan,Fu Lijuan,Toldra Fidel,Teng Shuang,Yin Yantao,Zhang Wangang.The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,(Correspondence Author)

Yin Yantao,Cai Jiaming,Zhou Lei,Xing Lujuan,Zhang Wangang.Dietary oxidized beef protein alters gut microbiota and induces colonic inflammatory damage in C57BL/6 mice,FRONTIERS IN NUTRITION,2022,9(Correspondence Author)

Wang Lin,Li Jingjun,Teng Shuang,Zhang Wangang,Purslow Peter P.,Zhang Ruyu.Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging,Meat Science,2022,185(Correspondence Author)

Liu Rui,Li Keyue,Wu Guoyue,Qin Man,Yu Hai,Wu Mangang,Ge Qingfeng,Wu Shenglong,Bao Wenbin,Zhang Wangang.A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay,Food Chemistry,2022,395(Co corresponding author)

Dominguez Ruben,Pateiro Mirian,Munekata Paulo E. S.,Zhang Wangang,Garcia-Oliveira Paula,Carpena Maria,Prieto Miguel A.,Bohrer Benjamin,Lorenzo Jose M..Protein Oxidation in Muscle Foods: A Comprehensive Review,ANTIOXIDANTS,2022,11(1)(Co corresponding author)

total266 11/27
first previous next last Page; GET MORE