(1) Achievements, patents and standards
[1] Invention patent "A comprehensive preservation technology for cooling and cutting mutton", Publication No. CN1593231A;
[2] Invention patent "A supercritical CO2 sterilization method for liquid food", application number 2007101190817;
[3] Invention patent "a liquid solution of pure monascus and ankamonascin Phase Chromatography Preparation Method", Patent No. ZL 200810103599.6
[4] Identification results "Research on Key Technologies for Mutton Processing and Development of New Products in Ningxia", Ningke Jianzi [2006] No. 029.
[5] Agricultural Industry Standard of the Ministry of Agriculture "Technical Specifications for Cutting Mutton", NY/T1564-2007;
[6] Agricultural Industry Standards of the Ministry of Agriculture "Technical Specifications for Cooled Meat Processing" , NY/T1565-2007.
(2) Published works
[1] Chief editor, "Food Supercritical CO2 Fluid Processing Technology". Chemical Industry Press, 2005.5;
[2 ] Co-editor, "Comprehensive Technical Measures for Disaster Resistance, Mitigation and Stabilization and Increase of Production in China's Beef Cattle Industry". Chemical Industry Press, 2008.5;
[3] Co-editor, "Research on China's Food Safety Strategy". Chemical Industry Press , 2004.1;
[4] Participating editor, "Research on the Development Strategy of my country's Food Industry". China Planning Press 2007.12;
[5] Participating editor, "China's Agricultural Products Processing Industry in 2006" Development Report". China Agricultural Science and Technology Press, 2007;
[6] Co-editor, "2007 China Agricultural Products Processing Industry Development Report". China Agricultural Science and Technology Press, 2008.
[7] Co-editor, "2008 China Agricultural Products Processing Industry Development Report". China Agricultural Science and Technology Press, 2009.
(3) Participated in the drafting of national and industry plans
[1] Participated in the drafting of the "National Food Industry "Eleventh Five-Year Plan" Development Outline". National Development and Reform Commission, Ministry of Science and Technology, and Ministry of Agriculture jointly Printed and distributed;
[2] Participated in the drafting of the "Eleventh Five-Year Plan for the Agricultural Products Processing Industry". Printed and distributed by the Ministry of Agriculture;
[3] Participated in the drafting of the "Agricultural Products Enjoying Preferential Corporate Income Tax Policies" Scope of Primary Processing (Trial) (2008 Edition)";
[4] Participated in drafting the "Guiding Opinions on Promoting the Healthy Development of the Corn Deep Processing Industry". National Development and Reform Commission;
[ 5] Participated in drafting the "Guiding Opinions on the Development of Soybean Industry". National Development and Reform Commission.
(4) Main published papers
[1] ZHANG De-quan, RAO Wei-li, et al. The inactivation of E.coli by supercritical CO2 and its influence on the protein of E.coli. The 14th world congress of food science and technology, shanghai, 2008, Oct.19-23. P579.
[2] ZHANG De-quan, CHEN Xiao-na, SUN Su-qin, et al. The Quantified Analysis of Fresh Mutton Tenderness Using PLS Methods and Fourier Transform Near-Infrared Spectroscopy, Spectroscopy and Spectral Analysis, 2008, 28(11): 2550-2553.
[3 ] Rao Weili, Zhang Dequan, Li Shurong, et al. The study of the protein change of E.coli during the inactivation of E.coli by the dense phase CO2, 2009 Beijing international conference on non-thermal processing technologies, 2009, Oct .13-16, P28.
[4] Zhang Ning, Zhang Dequan (correspondence), Li Shurong, etc. Preliminary study on near-infrared spectroscopy combined with SIMCA to trace the origin of mutton, Chinese Journal of Agricultural Engineering, 2008, 24(12) , 309-312.
[5] Zhang Dequan, Wang Ning, Wang Qingzhang, Li Shurong. Research on the ratio optimization of Nisin, lysozyme and sodium lactate composite fresh-keeping and cooling mutton. Chinese Journal of Agricultural Engineering, 2006, 22 (8) :184-187.
[6] Zhang Dequan, Chen Xiaona, Zhang Bolin, Liu Siyang. Research on optimization of technical parameters for industrial production of haggis. Food Research and Development, 2007, 28(4): 112-116.
[7] Zhang Dequan, Wang Ning, Wang Qingzhang, Li Shurong. Effects of different preservatives on bacterial phase changes of cooled mutton under vacuum conditions. Food Science and Technology, 2006, 31 (7): 85- 89.
[8] Zhang Dequan, Wang Ning, Wang Qingzhang, Li Shurong. Growth and decline of bacterial phases in cooling mutton under vacuum conditions. Food Science, 2006, 27(4): 47-50.
[9] Wang Ning, Zhang Dequan, Wang Qingzhang, Li Shurong. Investigation on the microbial status of commercial mutton. Food Research and Development, 2006, 27(1): 152-154.
[10] Zhang Dequan, Liu Siyang, He Zhifei, Li Shurong, Chen Xiaona. Preliminary study on the fermentation characteristics of mutton fermented intestine produced by 5 fermentation strains. Meat Research, 2007, 2: 18-21.
[11] Wang Ning , Zhang Dequan, Wang Qingzhang, Li Shurong. Effects of different packaging on the growth and decline of cooling mutton bacteria. Food Industry Science and Technology, 2006, 27(12): 49-52.
[12] Chen Xiaona, Zhang Dequan, Zhang Bolin, Liu Siyang. Vacuum flexible packaging facilitates haggis processing
Technology. Meat Research, 2006, 11: 18-20.
[13] Rao Weili, Zhang Dequan, Li Chunhong, etc., Killing effect of supercritical CO2 on E. coli and its impact on protein, Nuclear Agriculture Acta Sinica Sinica, 2009, 23(3): 471-476.
[14] Xie Hong, Han Bing, Zhang Dequan, Research on the application of high-density CO2 in milk sterilization. Food Industry, 2010, (2): 83-86.
[ 15] Han Bing, Xie Hong, Zhang Dequan, Research on the sterilization effect and sterilization kinetics of high-density CO2 in milk, Food Science and Technology, 2010, 35(5): 67-71.