학술논문

1 . Academic Journal

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis

저자: by Liu, Huan; Liu, Dengyong; Suleman, Raheel; Gao, Peng; Li, Pi, et al.
소스: In Food Research International November 2023 173 Part 2

7 . Academic Journal

Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation

저자: by Liu, Huan; Li, Junke; Wang, Fang; Sun, Xuemei; Liu, Dengyong, et al.
소스: In Food Research International November 2023 173 Part 1

7 . Academic Journal

Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

저자: by Shen, Che; Cai, Yun; Ding, Meiqi; Wu, Xinnan; Cai, Guanhua, et al.
소스: In Food Chemistry: X 30 October 2023 19

7 . Academic Journal

Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics

저자: by Shen, Che; Cai, Yun; Wu, Xinnan; Gai, Shengmei; Wang, Bo, et al.
소스: In Food Chemistry 15 October 2023 423

7 . Academic Journal

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb

저자: by Han, Tianlong; Wang, Zixuan; Li, Chunxiao; Wang, Tongtong; Xiao, Tong, et al.
소스: In Meat Science October 2023 204

7 . Academic Journal

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments

저자: by Liu, Huan; Li, Jingyu; Hamid, Nazimah; Li, Junke; Sun, Xuemei, et al.
소스: In Food Chemistry: X 30 December 2023 20

7 . Academic Journal

Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky

저자: by Li, Lingli; Zhang, Guangyao; Zheng, Yue; Bi, Xinxin; Jia, Na, et al.
소스: In Ultrasonics Sonochemistry December 2023 101

7 . Academic Journal

The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis

저자: by Liu, Huan; Li, Jingyu; Zhang, Dequan; Hamid, Nazimah; Liu, Dengyong, et al.
소스: In Food Research International December 2023 174 Part 1

7 . Academic Journal

Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules

저자: by Zhang, Guangyao; Bi, Xinxin; Li, Lingli; Zheng, Yue; Zheng, Duoduo, et al.
소스: In International Journal of Biological Macromolecules 1 December 2023 252

7 . Academic Journal

Design fabrication of electrochemical sensor based on Ru(bpy)22+/SMWCNTs/Au/GCE electrode for the selective determination of 5′-guanosine monophosphate

저자: by Yu, Ying; Wang, Xiaodan; Li, Mingyang; Liu, Dengyong.
소스: In Food Chemistry 30 August 2023 418

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