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张雅玮

Associate 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 Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Wen Hao, Huang Haixia, Zhao Yi, Sun Jian, Zhang Yawei.The effects of Lactobacillus plantarum and Staphylococcus simulans on the physicochemical properties, colony composition and flavor characteristics of low-sodium dry cured goose,Poultry science,2025,105(2):106221(Co corresponding author)

He Wanhong, Peng Yingbo, Huang Haixia, Hang Lu, Liu Zheng, Yu Haotian, Zhang Yawei.Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2025,73(12):7393-7404(Correspondence Author)

Zhao Yi, Deng Pinghua, Zhang Keying, Ma Ruoxi, Teng Shuang, Zhang Yawei.The inhibitory potential effect of CMC-Na on PhIP, Harman, and Norharman formation in low-NaCl fried beef patties under repeated freeze-thaw cycles,Food chemistry,2025,495(Pt 1):146295-146295(Correspondence Author)

Deng Pinghua, Zhao Yi, Teng Shuang, Zhang Keying, Zhang Yawei.Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system.,Food chemistry,2025,473:143014-143014(Correspondence Author)

Muneer Ahmed Jamali, Xie Xinran, Zhou Yu, He Wanhong, Deng Pinghua, Peng Yingbo, Zhang Yawei.Postmortem salting effects on actomyosin characteristics and tenderness in chicken breast: Role of L-lysine at low NaCl,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,230:118246-118246(Correspondence Author)

Zhao Yi, Deng Pinghua, Ma Ruoxi, Teng Shuang, Lu Hang, Liu Zheng, Yu Haotian, Zhang Yawei.The inhibition potentiality of sodium carboxymethyl cellulose on PhIP , Harman, and Norharman formation of fried beef patties at low NaCl level,MEAT SCIENCE,2025,225:-(Correspondence Author)

赵颐,邓萍华,张克颖,马若玺,滕爽,张雅玮.The inhibitory potential effect of CMC-Na on PhIP, Harman, and Norharman formation in low-NaCl fried beef patties under repeated freeze-thaw cycles,FOOD CHEMISTRY,2025,:Volume 495, Part 1(Correspondence Author)

廖博群,贺军宝,王希睿,陈芳,张雅玮.NaCl处理对牛肉宰后72h内肌内胶原蛋白特性及相关内源酶活性的影响,食品科学,2024,(2024年13期):67-74(Correspondence Author)

Peng Yingbo,Liu Shujie,Liao Boqun,Zhang Yawei.Microstructural evolution and mechanics behavior of postmortem meat subjected to resonance,JOURNAL OF FOOD ENGINEERING,2024,381(Co corresponding author)

Wanhong He, Yingbo Peng, Wenqi Wang, Muneer Ahmed Jamali, Shuang Teng, Zengqi Peng, Yawei Zhang.An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level.,Food chemistry,2024,442:138449-138449(Correspondence Author)

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