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Wang DaoYing

Nanjing Normal University

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Publication

Featured researches published by Wang DaoYing.

Jiangsu Journal of Agricultural Sciences | 2009

Effects of Ca (AsA)2 on browning and quality of fresh-cut burdock (Arctium lappa L.).

Zhu Yongzhi; Wang Jing; Wang DaoYing; Xu Weimin; Wang Zhi-jun; Cao JianMin

Journal of Southern Agriculture | 2011

Changes in color and tensile characteristics during processing of sausage casing.

Chen Fei; Wang DaoYing; Liu Fang; Zhu Yongzhi; Xu Weimin; Jiao Yingchun; Sun Xiaodong

Journal of Northeast Agricultural University | 2011

Extraction of phospholipids lipolysis enzymatic in duck and determination of correlative enzymatic activity.

Zhang LuJuan; Wang DaoYing; Bian Huan; Xu Weimin; Ye YaMei; Liu Feng; Wang ZhiJun

Southwest China Journal of Agricultural Sciences | 2010

Study on changes of relative enzymes of sweet maize in different storage temperature.

Zhu Yongzhi; Wang Jing; Wang DaoYing; Xu Weimin; Cao JianMin

Southwest China Journal of Agricultural Sciences | 2010

Study of Micro-flora Development and Physiochemical Parameters Changes of Water-cooked Salted Duck under Refrigeration

Liu HongJin; Li Yanliang; Li JianJun; Liu Fang; Xu Weimin; Zhu Yongzhi; Wang DaoYing

Science and Technology of Food Industry | 2010

Study on micro-flora development of water-cooked salted duck under refrigeration

Li Yanliang; Liu Fang; Wang DaoYing; Xu Weimin

Jiangsu Journal of Agricultural Sciences | 2010

Research progress on mechanism of intramuscular phospholipids in the induction of dry-cured meat product flavor.

Xu Weimin; Wang DaoYing; Zhu Yongzhi; Liu Fang

Jiangsu Journal of Agricultural Sciences | 2010

Tranditional culture combining PCR-DGGE to investigate bacterial diversity in walter boiled salted duck.

Liu Fang; Zhu Yongzhi; Wang DaoYing; Xu Weimin; Sha Qin

Southwest China Journal of Agricultural Sciences | 2009

Effects of 4-hexylresorcinol (4-HR) on browning and quality of fresh-cut burdock (Arctium lappa L.) sticks.

Zhu Yongzhi; Wang Jing; Wang DaoYing; Sha Qin; Xu Weimin; Wang Zhi-jun

Journal of Northwest A&F University | 2009

Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation.

Zhu Yongzhi; Cao JianMin; Xu Weimin; Wang DaoYing

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Zhu Yongzhi

Yangzhou University

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Liu Fang

Nanjing University of Finance and Economics

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Cao JianMin

Yangzhou University

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Wang Zhi-jun

Yangzhou University

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Liu HongJin

Nanjing Normal University

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Wang ZhiJun

Nanjing Normal University

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Zhang LuJuan

Nanjing Normal University

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Zhou Guang-hong

Nanjing Agricultural University

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