Junliang Zhan
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Explore the profile of Junliang Zhan including associated specialties, affiliations and a list of published articles.
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6
Citations
44
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Recent Articles
1.
Wang D, Deng D, Zhan J, Wu W, Duan C, Sun S, et al.
Plants (Basel)
. 2024 Jul;
13(14).
PMID: 39065477
Chickpea ( L.) is an important legume crop worldwide. An emerging disease, basal stem rot with obvious wilt symptoms, was observed in the upper part of chickpea plants during the...
2.
Three Novel Alleles and Their Functional Markers for Breeding Resistance to Powdery Mildew () in Pea
Zhan J, Wang D, Wu W, Deng D, Duan C, Sun S, et al.
Plant Dis
. 2024 May;
108(10):3044-3051.
PMID: 38803073
Powdery mildew caused by DC is a global notorious disease on peas. Deploying resistance pea cultivars is the most efficient and environmentally friendly method for disease control. This study focuses...
3.
Duan S, Tang X, Zhan J, Liu S, Zhang Y
Foods
. 2023 Feb;
12(4).
PMID: 36832817
Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and...
4.
Shen X, Huang X, Tang X, Zhan J, Liu S
Foods
. 2022 Jul;
11(14).
PMID: 35885346
Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be generated in roast duck during high-temperature roasting. Natural extracts with antioxidant effects may inhibit the formation of PAHs. The...
5.
Wu W, Zhan J, Tang X, Li T, Duan S
Food Chem
. 2022 Mar;
385:132543.
PMID: 35287104
Chinese indigenous pigs are favored for their rich flavor, which is generated through complex reactions involving lipid-oxidation-related flavor precursors. In this research, we characterized the aroma compounds and fatty acids...
6.
Tu T, Wu W, Tang X, Ge Q, Zhan J
Food Chem
. 2021 Feb;
350:129219.
PMID: 33610838
Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits influencing consumers' preference. In this study, we investigated the contents of nucleotides (inosinic acid, inosine,...