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

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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 刘瑞,Warner Robyn Dorothy,周光宏,张万刚.Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality,MEAT SCIENCE,2018,144:135-148(Correspondence Author)

邢路娟,刘瑞,唐长波,Semedo Pereira Jailson Aldacides,周光宏,张万刚.The antioxidant activity and transcellular pathway of Asp-Leu-Glu-Glu in a Caco-2 cell monolayer,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(10):2405-2414(Correspondence Author)

张一敏,朱立贤,张万刚,董鹏程,郝剑刚,罗欣.生鲜牛肉中的腐败微生物概述,食品科学,2018,39(13):289-296(Participating authors)

葛庆丰,葛攀玮,蒋董磊,杜楠,陈佳慧,李敏,于海,徐欣,吴满刚,张万刚,周光宏.A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham,BIOSENSORS & BIOELECTRONICS,2018,99:555-563(Correspondence Author)

赵尹毓,田筱娜,周光宏,张万刚.再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响,食品科学,2018,:1-13(Correspondence Author)

张朝阳,刘瑞,王安然,康大成,周光宏,张万刚.Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef,MEAT SCIENCE,2018,141:44-49(Correspondence Author)

邹云鹤,张万刚,康大成,周光宏.Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(3):828-836(Correspondence Author)

王安然,康大成,张万刚,张朝阳,邹云鹤,周光宏.Changes in calpain activity, protein degradation and microstructure of beef M-semitendinosus by the application of ultrasound,FOOD CHEMISTRY,2018,245:724-730(Correspondence Author)

邢路娟,刘瑞,高晓格,郑锦晓,王冲,周光宏,张万刚.The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham,FOOD CHEMISTRY,2018,266:420-426(Correspondence Author)

赵尹毓,田筱娜,周光宏,张万刚.再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响,食品科学,2018,:1-10(Correspondence Author)

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