Dayong Zhou - Concepedia

Author

Dayong Zhou

Also Known As

D Zhou, D. H. Zhou, D. Zhou, Da-Yong Zhou, Da-yong Zhou, Dayong ZHOU, Dayong Zhou, Da‐Yong Zhou, Da‐yong Zhou, Dong-tao Zhou

393

Publications

7.5K

Citations

H-Index

165

Concepts

All Affiliations

Dalian Polytechnic University Dalian Ocean University Memorial University of Newfoundland China Agricultural University Okayama University

About

Dayong Zhou is an author at Dalian Polytechnic University specializing in medicine, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	30	61	2.1K
2	Health Sciences	23	41	1.5K
3	Engineering	22	39	1.1K
4	Natural Sciences	16	20	679
5	Public Health	3	3	115

Dayong Zhou

211

Publications

6.7K

Citations

H-Index

Page 1

	Year	Citations
Fast native-SAD phasing for routine macromolecular structure determination Tobias Weinert, Vincent Oliéric, S. Waltersperger, Nature Methods BiochemistryStructural BioinformaticsNatural SciencesBiomolecular Structure PredictionBiomolecular Analysis	2014	130
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism Deyang Li, Zhifeng Tan, Ziqiang Liu, Food Chemistry Shrimp Myofibrillar ProteinBiochemistryFood BiophysicsAlternative Protein SourceMedicine	2021	120
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China Jianan Chen, Yuying Zhang, Xu-Hui Huang, Food Chemistry Food FermentationFlavoromicsFood AnalysisBioanalysisMetabolomic Profiling	2023	116
Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications Kanyasiri Rakariyatham, Dayong Zhou, Nuansri Rakariyatham, Journal of Functional Foods	2020	88
SPARCL1 suppresses osteosarcoma metastasis and recruits macrophages by activation of canonical WNT/β-catenin signaling through stabilization of the WNT–receptor complex Shujie Zhao, Y-Q Jiang, N-W Xu, Oncogene	2017	85
Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage Xin Zhou, Dayong Zhou, Zhongyuan Liu, Food Chemistry AquacultureMussel Mytilus EdulisCold Storage	2018	83
Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves Yuanyuan Hu, Guanhua Zhao, Fawen Yin, Food Chemistry Bamboo LeavesBotanyAldehyde FormationPatinopecten YessoensisPhytochemistry	2021	82
Physicochemical properties and radical scavenging capacities of pepsin-solubilized collagen from sea cucumber Stichopus japonicus Beiwei Zhu, Xiuping Dong, Dayong Zhou, Food Hydrocolloids BiochemistryFood BiophysicsPolysaccharidePepsin-solubilized CollagenBiomolecular Engineering	2011	80
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method Zhongyuan Liu, Dayong Zhou, Ao Li, Food Chemistry Hplc-ms/ms MethodFrying ProcessHeating Time	2019	78
High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein Na Li, Kexin Zhang, Zhifeng Tan, Ultrasonics Sonochemistry	2022	74

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