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Langmuir : the ACS Journal of Surfaces and Colloids
|
February 23, 2023
Nano-Voids in Ultrafine Explosive Particles: Characterization and Effects on Thermal Stability
Jiangtao Xing, Haobin Zhang, Liangfei Bai, et al.
Food Research International (Ottawa, Ont.)
|
November 11, 2025
New insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach
Lei Zhao, Lin Li, Pi Li, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
Huan Liu, Dengyong Liu, Raheel Suleman, et al.
Food Chemistry: X
|
July 22, 2024
Comprehensive analysis of key aroma compounds enhanced by <i>Tamarix ramosissima</i> Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics
Bin Liang, Jingyu Li, Shuqi Zhao, et al.
Food Chemistry
|
August 25, 2024
A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
Huan Liu, Yuping Zhang, Hengbin Ji, et al.
Food Research International (Ottawa, Ont.)
|
August 15, 2024
Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC-MS
Jingyu Li, Yuping Zhang, Renyu Zhang, et al.
Food Chemistry
|
June 13, 2024
Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS
Huan Liu, Jingyu Li, Yuping Zhang, et al.
Food Research International (Ottawa, Ont.)
|
June 10, 2026
New insight into the role of lipids in the formation and retention of key aroma compounds in micro-pressure stewed beef based on lipidomics and lipid-derived free radical analysis
Huan Liu, Yu Liu, Xinhe Zhang, et al.
Environmental Science & Technology
|
September 2, 2024
Overlooked Trace Molecules in Organic Aerosol Revealed by Gas Chromatography-Orbitrap Mass Spectrometry
Ting Wang, Ru-Jin Huang, Miao Jing, et al.
Journal of Advanced Research
|
December 30, 2022
Identification of oxidosqualene cyclases associated with saponin biosynthesis from Astragalus membranaceus reveals a conserved motif important for catalytic function
Kuan Chen, Meng Zhang, Lulu Xu, et al.
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Search research articles
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Showing results (11-20 of 21) with videos related to
Sort By:
Page
of 3
Langmuir : the ACS Journal of Surfaces and Colloids
|
February 23, 2023
Nano-Voids in Ultrafine Explosive Particles: Characterization and Effects on Thermal Stability
Jiangtao Xing, Haobin Zhang, Liangfei Bai, et al.
Food Research International (Ottawa, Ont.)
|
November 11, 2025
New insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach
Lei Zhao, Lin Li, Pi Li, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
Huan Liu, Dengyong Liu, Raheel Suleman, et al.
Food Chemistry: X
|
July 22, 2024
Comprehensive analysis of key aroma compounds enhanced by <i>Tamarix ramosissima</i> Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics
Bin Liang, Jingyu Li, Shuqi Zhao, et al.
Food Chemistry
|
August 25, 2024
A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
Huan Liu, Yuping Zhang, Hengbin Ji, et al.
Food Research International (Ottawa, Ont.)
|
August 15, 2024
Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC-MS
Jingyu Li, Yuping Zhang, Renyu Zhang, et al.
Food Chemistry
|
June 13, 2024
Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS
Huan Liu, Jingyu Li, Yuping Zhang, et al.
Food Research International (Ottawa, Ont.)
|
June 10, 2026
New insight into the role of lipids in the formation and retention of key aroma compounds in micro-pressure stewed beef based on lipidomics and lipid-derived free radical analysis
Huan Liu, Yu Liu, Xinhe Zhang, et al.
Environmental Science & Technology
|
September 2, 2024
Overlooked Trace Molecules in Organic Aerosol Revealed by Gas Chromatography-Orbitrap Mass Spectrometry
Ting Wang, Ru-Jin Huang, Miao Jing, et al.
Journal of Advanced Research
|
December 30, 2022
Identification of oxidosqualene cyclases associated with saponin biosynthesis from Astragalus membranaceus reveals a conserved motif important for catalytic function
Kuan Chen, Meng Zhang, Lulu Xu, et al.
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of 3