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张雅玮

Associate Professor Supervisor of Master's 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: 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)

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)

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)

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)

Deng Pinghua, Teng Shuang, Zhou Yu, Liu Yuling, Liao Boqun, Ren Xiaopu, Zhang Yawei.Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level.,Meat science,2024,(Correspondence Author)

Zhang Y. W.,Li J. H.,Teng S.,Peng Z. Q.,Jamali M. A..Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level,POULTRY SCIENCE,2023,102(9)(First and corresponding author)

狄雨晗,廖博群,李加慧,张雅玮.宰后肌肉嫩度检测技术研究进展,肉类研究,2023,37(2023年07期):52-59(Correspondence Author)

李加慧,狄雨晗,王文琪,廖博群,张雅玮.基于宰后蛋白质磷酸化研究L-组氨酸和L-赖氨酸对鸡胸肉加工特性的影响,肉类研究,2022,36(2022年07期):20-26(Correspondence Author)

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