Back
  1. Home
  2. Profile of Caiyan Huang (ULiège)
Profil

Huang Caiyan

TERRA Research Centre

See author's contact details
Main Referenced Co-authors
Blecker, Christophe  (3)
Chen, Li (3)
Wang, Zhenyu (3)
Zhang, Dequan (3)
Xiang, Can (2)
Main Referenced Keywords
Food Science (2); Meat quality (2); Proteomics (2); Animals (1); Apoptosis (1);
Main Referenced Disciplines
Food science (4)

Publications (total 4)

The most downloaded
29 downloads
Huang, C., Zhang, D., Wang, Z., Zhao, Y., Blecker, C., Li, S., Zheng, X., & Chen, L. (30 November 2023). Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types. Food Chemistry, 427, 136739. doi:10.1016/j.foodchem.2023.136739 https://hdl.handle.net/2268/310362

The most cited

7 citations (Scopus®)

Huang, C., Blecker, C., Chen, L., Xiang, C., Zheng, X., Wang, Z., & Zhang, D. (May 2023). Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality. Meat Science, 199, 109126. doi:10.1016/j.meatsci.2023.109126 https://hdl.handle.net/2268/310363

Huang, C. (2024). Biomarkers related to postmortem lamb meat quality and their molecular mechanism [Doctoral thesis, ULiège - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/314700

Huang, C., Zhang, D., Wang, Z., Zhao, Y., Blecker, C., Li, S., Zheng, X., & Chen, L. (30 November 2023). Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types. Food Chemistry, 427, 136739. doi:10.1016/j.foodchem.2023.136739
Peer Reviewed verified by ORBi

Huang, C., Blecker, C., Chen, L., Xiang, C., Zheng, X., Wang, Z., & Zhang, D. (May 2023). Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality. Meat Science, 199, 109126. doi:10.1016/j.meatsci.2023.109126
Peer Reviewed verified by ORBi

Huang, C., Ijaz, M., Chen, L., Xiang, C., Liang, C., Li, X., Blecker, C., Wang, Z., & Zhang, D. (October 2022). Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase-3 activity in postmortem muscles. International Journal of Food Science and Technology, 57 (10), 6492 - 6502. doi:10.1111/ijfs.15985
Peer Reviewed verified by ORBi

Contact ORBi