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J

Jian Zhang

南京工业大学

H指数:32

被引数:3,364

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Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies

死后能量代谢与肉品质形成：基础通路、内源性调节因子和外源性管理策略研究进展

Journal of Advanced Research

IF13

2025-10-120

OAAI

Soluble αKlotho interacts with Hsp90aa1 to inhibit the chaperone machinery-mediated Hif1α stabilization and alleviate CKD-induced vascular calcification

可溶性αKlotho与Hsp90aa1相互作用，以抑制分子伴侣介导的Hif1α稳定化，并缓解CKD诱导的血管钙化。

Journal of Molecular and Cellular Cardiology

IF4.7

2025-07-050

PRE

Effect of a new sea-aging method on the flavor of Baijiu

一种新型海洋陈酿方法对白酒风味的影响

FOOD RESEARCH INTERNATIONAL

IF8

2025-07-010

PRE

Exploring the Nutraceutical Potential of a Food-Medicine Compound for Metabolic-Associated Fatty Liver Disease via Lipidomics and Network Pharmacology

通过脂质组学和网络药理学探讨一种食药复合物对代谢相关脂肪性肝病的营养保健潜力

IF5.1

2025-04-030

OA

Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2025-02-030

OA

Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein

FOOD CHEMISTRY-X

IF8.2

2024-12-011

OAAI

Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-12-010

OAAI

Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques

IF9.8

2024-11-012

PRE

Extraction and Synthesis of Typical Carotenoids: Lycopene, β-Carotene, and Astaxanthin

典型类胡萝卜素的提取和合成: 番茄红素，β-胡萝卜素和虾青素

IF4.6

2024-09-253

OAAI

Ultrasound-induced modifications of beef flavor characteristics during postmortem aging

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-08-011

OA

Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition

POULTRY SCIENCE

IF4.2

2024-07-011

OAAI

Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-018

OAAI

Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef

超声波辅助真空翻滚对五香牛肉风味的影响

FOOD BIOSCIENCE

IF5.9

2024-04-016

PRE

Studying Antifatigue Mechanism of Tyr-Pro-Leu-Pro in Exercise Mice Using Label-Free Proteomics

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-01-230

PRE

Effects of ultrasonic-assisted curing on the eating quality of lamb

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-01-018

PRE

Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-12-126

PRE

Enhancing adaptation to climate change by fostering collective action groups among smallholders in Punjab, Pakistan

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-11-153

OA

Effect of Yeast-Derived Peptides on Skeletal Muscle Function and Exercise-Induced Fatigue in C2C12 Myotube Cells and ICR Mice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-10-097

PRE

Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-0124

OAAI

Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-08-016

OAAI