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: 扶庆权,张万刚,宋尚新,王海鸥,陈守江.包装方式对牛肉贮藏过程中蛋白质氧化及降解的影响,农业工程学报,2018,34(18):308-314(Participating authors)

邹云鹤,康大成,刘瑞,戚军,周光宏,张万刚.Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef,ULTRASONICS SONOCHEMISTRY,2018,46:36-45(Correspondence Author)

张丽丽,刘瑞,程玉平,邢路娟,周光宏,张万刚.Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork,Food Chemistry,2018,272(暂无):613-618(Correspondence Author)

郑锦晓,邢路娟,周光宏,张万刚.三种中国传统干腌火腿中粗多肽的抗氧化与抑菌活性的比较,食品工业科技,2018,39(16):75-(Correspondence Author)

包装方式对宰后牛肉成熟过程中食用品质的影响,食品与机械,2018,34(6):127-132(Participating authors)

侯芹,李书文,王艳,赵尹毓,周光宏,张万刚.花椒提取物对调理猪肉饼冷藏期间品质的影响研究,食品工业科技,2018,39(10):285-(Correspondence Author)

闫祥林,任晓镤,刘瑞,程玉平,张舒翔,张万刚,周光宏.饲养方式对新疆多浪羊肉品质的影响,食品科学,2018,39(15):80-87(Participating authors)

刘瑞,扶庆权,Longergan Steven,Huff-Lonergan,Elisabeth,邢路娟,张丽丽,白云,周光宏,张万刚.Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags,MEAT SCIENCE,2018,145:431-439(Correspondence Author)

邢路娟,葛庆丰,蒋董磊,高晓格,刘瑞,曹松敏,庄昕波,周光宏,张万刚.Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham,BIOSENSORS & BIOELECTRONICS,2018,105:81-89(Correspondence Author)

闫祥林,刘瑞,张朝阳,任晓镤,张万刚,周光宏.The postmortem -calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(4):904-912(Participating authors)

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