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浏览/检索结果: 共13条，第1-10条 帮助 限定条件 专题：湖南农业大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择发表日期升序发表日期降序提交时间升序提交时间降序题名升序题名降序作者升序作者降序 Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts. 期刊论文 Meat science, 2019, 卷号: 156, 页码: 52-58 作者:  Liu, Huan;  Wang, Zhenyu;  Suleman, Raheel;  Shen, Qingwu;  Zhang, Dequan* 收藏  |  浏览/下载：12/0  |  提交时间：2019/12/23 Cuts  Mutton  Protein secondary structure  Protein thermal stability  Roasting texture and colour   Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 卷号: 67, 期号: 20, 页码: 5847-5856 作者:  Liu, Huan;  Wang, Zhenyu;  Zhang, Dequan*;  Shen, Qingwu;  Pan, Teng 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/23 Beijing roasted duck  GC-O-MS  OAVs  key aroma compound  recombination experiment   Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation 期刊论文 International Journal of Food Science & Technology, 2019, 卷号: 54, 期号: 6, 页码: 2246-2255 作者:  Cao, Lichuang;  Hou, Chengli;  Shen, Qingwu;  Zhang, Dequan*;  Wang, Zhenyu* 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/23 Actomyosin dissociation  degradation  myosin heavy chain  myosin regulatory light chain  phosphorylation   Biodiversity patterns across taxonomic groups along a lake water-depth gradient: Effects of abiotic and biotic drivers 期刊论文 The Science of the total environment, 2019, 卷号: 686, 页码: 1262-1271 作者:  Zhao, Wenqian;  Hu, Ang;  Ni, Zhenyu;  Wang, Qian;  Zhang, Enlou 收藏  |  浏览/下载：7/0  |  提交时间：2019/12/23 Bacteria  Biodiversity  Biotic attributes  Biotic interactions  Chironomids  Congruence  Diatoms  Lake  Water depth   LF-NMR to explore water migration and water-protein interaction of lamb meat being air-dried at 35 degrees C 期刊论文 DRYING TECHNOLOGY, 2018, 卷号: 36, 期号: 3, 页码: 366-373 作者:  Rao, Weili;  Wang, Zhenyu;  Shen, Qingwu;  Li, Guixia;  Song, Xuan 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/23 Air-drying  LF-NMR  dried meat  water migration  water–protein interactions   Histone acetyltransferase inhibitors antagonize AMP-activated protein kinase in postmortem glycolysis 期刊论文 ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2017, 卷号: 30, 期号: 6, 页码: 857-864 作者:  Li, Qiong;  Li, Zhongwen;  Lou, Aihua;  Wang, Zhenyu;  Zhang, Dequan* 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/23 AMP-activated Protein Kinase (AMPK)  Pale, Soft, Exudative (PSE)  Postmortem Glycolysis  Protein Acetylation   Comparative analysis of muscle phosphoproteome induced by salt curing 期刊论文 Meat Science, 2017, 卷号: 133, 页码: 19-25 作者:  Wang, Zhenyu;  Zhang, Caixia;  Li, Zheng;  Shen, Qingwu;  Zhang, Dequan* 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/23 Differential phosphorylated proteins  Salting  Sodium chloride  Phosphorylation  Glycolysis   Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining 期刊论文 Meat Science, 2016, 卷号: 113, 页码: 132-138 作者:  Wang, Zhenyu;  Xu, Weiwei;  Kang, Ning;  Shen, Qingwu;  Zhang, Dequan* 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/23 Pulse vacuum brining  Water holding capacity  Myofibrillar  Myofibril diameter  Sarcomere length  Lamb   Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation 期刊论文 Journal of the Science of Food and Agriculture, 2016, 卷号: 96, 期号: 6, 页码: 2033-2039 作者:  Shen, Qingwu W.;  Swartz, Darl R.;  Wang, Zhenyu;  Liu, Yue;  Gao, Yuan 收藏  |  浏览/下载：10/0  |  提交时间：2019/12/23 myosin  myosin extraction  salt  MgPPi  turbidity assay  meat   Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle 期刊论文 Food Chemistry, 2016, 卷号: 202, 页码: 94-98 作者:  Li, Zhongwen;  Li, Xin;  Wang, Zhenyu;  Shen, Qingwu W.*;  Zhang, Dequan* 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/23 HAT  HDAC  Protein acetylation  Postmortem glycolysis  PSE