Dang Y - Search Results

1

NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing.

Huang L, Zeng X, Ye Y, Cheng L, Pan D, He J, Dang Y. Huang L, et al. Among authors: dang y. J Food Sci. 2020 Apr;85(4):1027-1036. doi: 10.1111/1750-3841.15022. Epub 2020 Mar 17. J Food Sci. 2020. PMID: 32180223

2

¹H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams.

Zhang J, Ye Y, Sun Y, Pan D, Ou C, Dang Y, Wang Y, Cao J, Wang D. Zhang J, et al. Among authors: dang y. Food Res Int. 2018 Nov;113:140-148. doi: 10.1016/j.foodres.2018.07.009. Epub 2018 Jul 5. Food Res Int. 2018. PMID: 30195506

3

Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3.

Dang Y, Hao L, Cao J, Sun Y, Zeng X, Wu Z, Pan D. Dang Y, et al. Food Chem. 2019 Jan 15;271:697-706. doi: 10.1016/j.foodchem.2018.08.001. Epub 2018 Aug 2. Food Chem. 2019. PMID: 30236733

4

Potential mechanism of nitrite degradation by Lactobacillus fermentum RC4 based on proteomic analysis.

Zeng X, Pan Q, Guo Y, Wu Z, Sun Y, Dang Y, Cao J, He J, Pan D. Zeng X, et al. Among authors: dang y. J Proteomics. 2019 Mar 1;194:70-78. doi: 10.1016/j.jprot.2018.12.021. Epub 2018 Dec 21. J Proteomics. 2019. PMID: 30583046

5

Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue.

Dang Y, Hao L, Zhou T, Cao J, Sun Y, Pan D. Dang Y, et al. Food Res Int. 2019 Jul;121:20-27. doi: 10.1016/j.foodres.2019.03.001. Epub 2019 Mar 4. Food Res Int. 2019. PMID: 31108741

6

In Vitro and in Vivo Studies on the Angiotensin-Converting Enzyme Inhibitory Activity Peptides Isolated from Broccoli Protein Hydrolysate.

Dang Y, Zhou T, Hao L, Cao J, Sun Y, Pan D. Dang Y, et al. J Agric Food Chem. 2019 Jun 19;67(24):6757-6764. doi: 10.1021/acs.jafc.9b01137. Epub 2019 Jun 7. J Agric Food Chem. 2019. PMID: 31184153

7

¹H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.

Zhang J, Yi Y, Pan D, Zhou G, Wang Y, Dang Y, He J, Li G, Cao J. Zhang J, et al. Among authors: dang y. Food Res Int. 2019 Aug;122:114-122. doi: 10.1016/j.foodres.2019.04.005. Epub 2019 Apr 3. Food Res Int. 2019. PMID: 31229062

8

Different duck products protein on rat physiology and gut microbiota.

Wei T, Dang Y, Cao J, Wu Z, He J, Sun Y, Pan D, Tian Z. Wei T, et al. Among authors: dang y. J Proteomics. 2019 Aug 30;206:103436. doi: 10.1016/j.jprot.2019.103436. Epub 2019 Jun 29. J Proteomics. 2019. PMID: 31265922

9

Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate.

Zhao J, He J, Dang Y, Cao J, Sun Y, Pan D. Zhao J, et al. Among authors: dang y. J Food Biochem. 2020 Jan;44(1):e13091. doi: 10.1111/jfbc.13091. Epub 2019 Nov 6. J Food Biochem. 2020. PMID: 31693203

10

Production of a safe cured meat with low residual nitrite using nitrite substitutes.

Huang L, Zeng X, Sun Z, Wu A, He J, Dang Y, Pan D. Huang L, et al. Among authors: dang y. Meat Sci. 2020 Apr;162:108027. doi: 10.1016/j.meatsci.2019.108027. Epub 2019 Nov 28. Meat Sci. 2020. PMID: 31838338

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