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	1.	Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology. [electronic resource] by Wang, Daoying Shahidi, Fereidoon Producer: 20180829 In: Poultry science vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles. [electronic resource] by Zhang, Muhan Wang, Daoying Xu, Xinglian Xu, Weimin Producer: 20200207 In: Food research international (Ottawa, Ont.) vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage. [electronic resource] by Liu, Fang Wang, Daoying Du, Lihui Zhu, Yongzhi Xu, Weimin Producer: 20101020 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology. [electronic resource] by Wang, Daoying Zhang, Muhan Zou, Ye Sun, Zhilan Xu, Weimin Publication details: The journal of poultry science 2018 In: The journal of poultry science vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. [electronic resource] by Xu, Weimin Xu, Xinglian Zhou, Guanghong Wang, Daoying Li, Chunbao Producer: 20150609 In: Food chemistry vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef [electronic resource] by Zou, Ye Yang, Heng Zhang, Muhan Zhang, Xinxiao Xu, Weimin Wang, Daoying Publication details: Asian-Australasian journal of animal sciences 10 2019 In: Asian-Australasian journal of animal sciences vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effect of heat shock protein 90 against ROS-induced phospholipid oxidation. [electronic resource] by Zhang, Muhan Wang, Daoying Geng, Zhiming Li, Pengpeng Sun, Zhilan Xu, Weimin Producer: 20171116 In: Food chemistry vol. 240 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. [electronic resource] by Wang, Daoying Dong, Han Zhang, Muhan Liu, Fang Bian, Huan Zhu, Yongzhi Xu, Weimin Producer: 20140103 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	A label-free and high sensitive aptamer biosensor based on hyperbranched polyester microspheres for thrombin detection. [electronic resource] by Sun, Chong Han, Qiaorong Wang, Daoying Xu, Weimin Wang, Weijuan Zhao, Wenbo Zhou, Min Producer: 20150715 In: Analytica chimica acta vol. 850 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. [electronic resource] by Zhang, Muhan Wang, Daoying Geng, Zhiming Bian, Huan Liu, Fang Zhu, Yongzhi Xu, Weimin Producer: 20151201 In: Food chemistry vol. 165 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. [electronic resource] by Li, Chao Wang, Daoying Dong, Han Xu, Weimin Gao, Feng Zhou, Guanghong Zhang, Muhan Producer: 20131216 In: Journal of the science of food and agriculture vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck. [electronic resource] by Liu, Fang Du, Lihui Xu, Weiyan Wang, Daoying Zhang, Muhan Zhu, Yongzhi Xu, Weimin Producer: 20130705 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment. [electronic resource] by Zou, Ye Shi, Haibo Chen, Xiao Xu, Pingping Jiang, Di Xu, Weimin Wang, Daoying Producer: 20200330 In: International journal of biological macromolecules vol. 139 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin. [electronic resource] by Sun, Chong Zou, Ye Wang, Daoying Geng, Zhiming Xu, Weimin Liu, Fang Cao, Jinxuan Producer: 20181005 In: Sensors (Basel, Switzerland) vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Apoptosis during postmortem conditioning and its relationship to duck meat quality. [electronic resource] by Zhang, Muhan Wang, Daoying Huang, Wei Liu, Fang Zhu, Yongzhi Xu, Weimin Cao, Jinxuan Producer: 20130618 In: Food chemistry vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. [electronic resource] by Zou, Ye Shi, Haibo Xu, Pingping Jiang, Di Zhang, Xinxiao Xu, Weimin Wang, Daoying Producer: 20191002 In: Ultrasonics sonochemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks. [electronic resource] by Zhu, Yongzhi Zhang, Suzhen Geng, Zhiming Wang, Daoying Liu, Fang Zhang, Muhan Bian, Huan Xu, Weimin Producer: 20150508 In: Poultry science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality. [electronic resource] by Zhang, Muhan Wang, Daoying Geng, Zhiming Sun, Chong Bian, Huan Xu, Weimin Zhu, Yongzhi Li, Pengpeng Publication details: Asian-Australasian journal of animal sciences Jan 2017 In: Asian-Australasian journal of animal sciences vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid. [electronic resource] by Liu, Fang Sun, Zhilan Wang, Fengting Liu, Yawen Zhu, Yongzhi Du, Lihui Wang, Daoying Xu, Weimin Producer: 20200220 In: Food microbiology vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Crystal structures of the kinase domain of PpkA, a key regulatory component of T6SS, reveal a general inhibitory mechanism. [electronic resource] by Li, Pengpeng Xu, Dongqing Ma, Tiequn Wang, Daoying Li, Weidong He, Jianhua Ran, Tingting Wang, Weiwu Producer: 20190403 In: The Biochemical journal vol. 475 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 49 results.