Area of Interest:

Molecular Sciences

100%

Molecular Biology

62%

Drug Delivery

90%

Biochemistry

75%

Biotechnology

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Ni, N., Z. Wang, L. Wang, F. He, J. Liu, Y. Gao and D. Zhang, 2014. Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics and microstructure. Food Sci. Biotechnol., 23: 1137-1143.
CrossRef | Direct Link |
Ni, N., Z. Wang, F. He, L. Wang and H. Pan et al., 2014. Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values. Process Biochem., 49: 631-636.
CrossRef | Direct Link |
Guo, H., Z. Wang, H. Pan, X. Li and L. Chen et al., 2014. Effects of traditional Chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties. Food Sci. Biotechnol., 23: 747-753.
CrossRef | Direct Link |
Wang, Z.Y., X.G. Gao, J.H. Zhang and D.Q. Zhang, 2013. Changes of intramuscular fat composition, lipid oxidation and lipase activity in biceps femoris and semimembranosus of Xuanwei Ham during controlled salting stages. J. Integr. Agric., 12: 1993-2001.
CrossRef | Direct Link |
Gao, M., F. Xu, S. Li, X. Ji, S. Chen and D. Zhang, 2010. Effect of SC-CO₂ pretreatment in increasing rice straw biomass conversion. Biosyst. Eng., 106: 470-475.
CrossRef | Direct Link |
Zhang, D.Q., X.N. Chen, S.Q. Sun, C.H. Li and B.L. Zhang et al., 2008. The quantified analysis of fresh mutton tenderness using PLS methods and fourier transform near-infrared spectroscopy. Spectrosc. Spectral Anal., 28: 2550-2553.
PubMed | Direct Link |