Yan Wang

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

Ge Han, Lang Zhang, Qixuan Li et al. · Meat Science · 2019 · 79 citations

Food Chemistry, Lipid Analysis, Lipid Resource +5

l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum

Pengqi Bao, Li Chen, Yue Hu et al. · Food Chemistry · 2022 · 55 citations

Protein Chemistry, L-lysine Retard Aggregation, Polar Residue Modifications +9

Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

Yingying Hu, Jiawang Wang, Qian Liu et al. · Food Bioscience · 2022 · 51 citations

Food Fermentation, Health Sciences, Food Microbiology +6

Functional proteomic and interactome analysis of proteins associated with beef tenderness in Angus cattle

Chunping Zhao, Zan Lin-sen, Yan Wang et al. · Livestock Science · 2013 · 43 citations

Beef Tenderness, Proteomic Technology, Functional Genomics +11

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Rongxin Wen, Fangda Sun, Yan Wang et al. · LWT · 2021 · 43 citations

Food Fermentation, Health Sciences, Lactic Acid Bacteria +5