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Found 13 results
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Animals
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Yanyun Zhao
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Z. Lian
,
Qiao, L.
,
Zhu, G.
,
Deng, Y.
,
Qian, B.
,
Yue, J.
, and
Zhao, Y.
,
“
Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
”
,
J Food Sci
, vol. 79, no. 3, pp. E354-61, 2014.
S
G. Hu
,
Zheng, Y.
,
Liu, Z.
,
Deng, Y.
, and
Zhao, Y.
,
“
Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.
”
,
Food Chem
, vol. 204, pp. 46-55, 2016.
P
H. Zhang
,
Jin, Y.
,
Deng, Y.
,
Wang, D.
, and
Zhao, Y.
,
“
Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.
”
,
Carbohydr Res
, vol. 362, pp. 13-20, 2012.
H. Zhang
,
Yun, S.
,
Song, L.
,
Zhang, Y.
, and
Zhao, Y.
,
“
The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate.
”
,
Int J Biol Macromol
, vol. 96, pp. 334-339, 2017.
O
H. Zhang
,
Fang, J.
,
Deng, Y.
, and
Zhao, Y.
,
“
Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.
”
,
Int J Biol Macromol
, vol. 69, pp. 319-28, 2014.
I
Y. Zhang
,
Dai, B.
,
Deng, Y.
, and
Zhao, Y.
,
“
In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).
”
,
Food Chem
, vol. 203, pp. 258-266, 2016.
J. Jung
and
Zhao, Y.
,
“
Impact of the structural differences between α- and β-chitosan on their depolymerizing reaction and antibacterial activity.
”
,
J Agric Food Chem
, vol. 61, no. 37, pp. 8783-9, 2013.
J. Yue
,
Zhang, Y.
,
Jin, Y.
,
Deng, Y.
, and
Zhao, Y.
,
“
Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.
”
,
Food Chem
, vol. 194, pp. 12-9, 2016.
E
Y. Zhang
,
Jiao, S.
,
Lian, Z.
,
Deng, Y.
, and
Zhao, Y.
,
“
Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
”
,
J Food Sci
, vol. 80, no. 5, pp. E1012-20, 2015.
Y. Deng
,
Luo, Y.
,
Wang, Y.
, and
Zhao, Y.
,
“
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
”
,
Food Chem
, vol. 171, pp. 168-76, 2015.
C
J. Jung
and
Zhao, Y.
,
“
Characteristics of deacetylation and depolymerization of β-chitin from jumbo squid (Dosidicus gigas) pens.
”
,
Carbohydr Res
, vol. 346, no. 13, pp. 1876-84, 2011.
A
Y. Jin
,
Deng, Y.
,
Qian, B.
,
Zhang, Y.
,
Liu, Z.
, and
Zhao, Y.
,
“
Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.
”
,
Food Chem Toxicol
, vol. 76, pp. 86-93, 2015.
J. Jung
and
Zhao, Y.
,
“
Alkali- or acid-induced changes in structure, moisture absorption ability and deacetylating reaction of β-chitin extracted from jumbo squid (Dosidicus gigas) pens.
”
,
Food Chem
, vol. 152, pp. 355-62, 2014.