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: 陈琳,张万刚,周光宏.Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(11):2287-2297(Correspondence Author)

唐长波,张万刚,戴晨,李惠侠,周光宏.Identification and Quantification of Adducts between Oxidized Rosnnarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(3):902-911(Participating authors)

郭兵,Greenwood, Paul L ,Cafe, Linda M,周光宏,张万刚,Dalrymple, Brian P.Transcriptome analysis of cattle muscle identifies potential markers for skeletal muscle growth rate and major cell types,BMC GENOMICS,2015,16:-(Participating authors)

殷燕,张万刚,周光宏,徐幸莲.迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响,食品科学,2015,36(6):236-241(Correspondence Author)

邢路娟,胡亚亚,张万刚,周光宏.宣威火腿中粗肽的提取与抗氧化活性鉴定,南京农业大学学报,2015,38(4):661-666(Correspondence Author)

佘阿里,张万刚,Rajput, Nasir, Khan, Muhammad Ammar,李春保,周光宏.Effect of multiple freeze-thaw cycles on the quality of chicken breast meat,FOOD CHEMISTRY,2015,173:808-814(Participating authors)

王娟,张万刚,刘念,周光宏,徐幸莲.梅山猪与三元杂交猪肉宰后成熟过程品质变化比较,食品科学,2015,36(8):254-259(Correspondence Author)

高雪琴,康壮丽,张万刚,李玉品,周光宏.Combination of kappa-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(7):1524-1531(Correspondence Author)

郭兵,Kongsuwan, Kritaya,Greenwood, Paul L,周光宏,张万刚,Dalrymple, Brian P.A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep,JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY,2014,5:-(Participating authors)

高雪琴,张万刚,周光宏.Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,58(1):135-141(Correspondence Author)

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