Chunjiang Zhang - Concepedia

Author

Chunjiang Zhang

Chinese Academy of Agricultural Sciences ORCID

Also Known As

Chun-Jiang Zhang, Chunjiang Zhang, Chun‐Jiang Zhang

Publications

872

Citations

H-Index

Concepts

All Affiliations

Chinese Academy of Agricultural Sciences Institute of Food Science and Technology Institute of Agro-Products Processing Science and Technology Ministry of Agriculture and Rural Affairs Lanzhou University

About

Chunjiang Zhang is an author at Chinese Academy of Agricultural Sciences specializing in medicine, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	6	6	271
2	Health Sciences	4	4	112
3	Engineering	2	2	198
4	Natural Sciences	1	1	28
5	Public Health	1	1	37

Chunjiang Zhang

Publications

712

Citations

H-Index

Page 1

	Year	Citations
A complete characterization of microalgal biomass through FTIR/TGA/CHNS analysis: An approach for biofuel generation and nutrients removal Muhammad Arif, Yuxi Li, Marwa M. El-Dalatony, Renewable Energy EngineeringAlgal BiomassAlgal CultivationAquatic BiofuelsEnvironmental Engineering	2020	161
Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle Feng Huang, Ming Huang, Hong Zhang, Food Chemistry Animal PhysiologyMuscle FunctionSkeletal MuscleApoptotic FactorsAnimal Science	2015	101
An unusual indole alkaloid with anti-adenovirus and anti-HSV activities from Alstonia scholaris Li Zhang, Chunjiang Zhang, Dong-Bo Zhang, Tetrahedron Letters MedicineVirologyPhytopharmacologyUnusual Indole AlkaloidAlstonia Scholaris	2014	63
Four ARF GAPs in <i>Saccharomyces cerevisiae</i> have both overlapping and distinct functions Chunjiang Zhang, J. Bradford Bowzard, Aimee Anido, Yeast	2003	46
Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking Ruirui Wang, Feng Huang, Liang Zhang, International Journal of Food Science & Technology NutritionFlavoromicsFood AnalysisThermal ProcessingMeat Quality	2019	40
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation Ruotong Nie, Chunjiang Zhang, Huan Liu, Food Chemistry X	2024	38
Deep Learning-Based Near-Infrared Hyperspectral Imaging for Food Nutrition Estimation Tianhao Li, Wensong Wei, Shujuan Xing, Foods NutritionPrecision AgricultureEngineeringPrecision NutritionFood Quality	2023	37
Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques Xin Guo, Feng Huang, Hong Zhang, Meat Science NutritionMeat PackagingHealth SciencesFood AuthenticationMedicine	2016	28
Effect of heat shock protein 27 on the <i>in vitro</i> degradation of myofibrils by caspase‐3 and μ‐calpain Zhenjiang Ding, Feng Huang, Chunjiang Zhang, International Journal of Food Science & Technology Muscle FunctionHsp 27Protein RefoldingCellular PhysiologyMuscle Injury	2017	28
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques Yumei Yu, Ahmed S.M. Saleh, X. Sun, International Journal of Biological Macromolecules BiochemistryProtein FoldingMyofibrillar ProteinsMedicinePyrazine Compounds	2023	27

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