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Yawei Zhang

Observed names: Zhang Yawei, Zhang, Yawei
ORCID: 0000-0001-7353-7771
Observed ORCID: 0000-0001-7353-7771
OpenAlex ID: A5100776342
Plantamajoside inhibits high glucose-induced oxidative stress, inflammation, and extracellular matrix accumulation in rat glomerular mesangial cells through the inactivation of Akt/NF-κB pathway
2020 · Dongmei Xiao, Rui Yang, et al. · Journal of Receptors and Signal Transduction · 27
Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism
2020 · Xiaopu Ren, Wei Wang, et al. · Foods · 26
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Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l ‐lysine and l ‐histidine in a dose‐dependent manner at a low and high salt concentration
2022 · Xiuyun Guo, Junjun Wu, et al. · International Journal of Food Science & Technology · 22
Distribution of fat droplets/particles and protein film components in batters of lean and back fat produced under controlled shear conditions
2013 · Yawei Zhang, Zhanggui Wang, et al. · CyTA - Journal of Food · 13
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Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks
2022 · Di Zhou, Rui Song, et al. · Foods · 6
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Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro
2022 · Baowei Cui, Xiuyun Guo, et al. · Foods · 5
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Establishment of an indirect ELISA for detection of antibodies against NS2 protein of Gosling plague
2010 · Shang XuZeng, Yawei Zhang, et al. · Zhongguo yufang shouyi xuebao · 5
An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level
2024 · He Wanhong, Peng Yingbo, et al. · Food Chemistry
Author response for "Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l-lysine and l-histidine in a dose-dependent manner at a low and high salt concentration"
2022 · Guo, Xiuyun, Wu, Junjun, et al.
Author response for "Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l-lysine and l-histidine in a dose-dependent manner at a low and high salt concentration"
2022 · Guo, Xiuyun, Wu, Junjun, et al.
リパーゼ及びリポキシゲナーゼ活性を強化するための再構成した乾燥塩漬ハムにおける豚背脂肪の取込【Powered by NICT】
2017 · Teng Hui, Yawei Zhang, et al. · European Journal of Lipid Science and Technology
不飽和脂肪酸の放出と揮発性化合物の生成を容易にする再構成した乾燥塩漬ハムにおける豚背脂肪の取込【Powered by NICT】
2017 · Teng Hui, Yawei Zhang, et al. · European Journal of Lipid Science and Technology
Effect of low sodium salt on physico-chemical properties of traditional Jinhua ham during processing
2016 · Zhifang Ma, Yawei Zhang, et al.
Characteristics of Crude Zinc Chelatase Extract from Bovine Liver
2012 · Yawei Zhang · Food Science
Works count: 15
Citation count: 104
H-index: 5
I10-index: 4
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