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Foods (Basel, Switzerland)|May 27, 2023
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton ShashliksMingcheng Zhang, Mingyang Li, Fangfang Bai, et al.
Journal of Geochemical Exploration|April 22, 2014
Multi-element geochemical mapping in Southern ChinaZhizhong Cheng, Xuejing Xie, Wensheng Yao, et al.
Food Chemistry|May 26, 2024
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheepWensheng Yao, Shuangyu Ma, Huiying Wu, et al.
Food Chemistry|March 4, 2026
Effects of different fat addition amounts on the temporal dominance of sensations (TDS), texture characteristics and flavor of pork chip snacksMingcheng Zhang, Qiyuan Ni, Di Yu, et al.
Food Chemistry|November 14, 2024
Effect of frozen storage duration on temporal dominance of sensations (TDS), chemical investigations and moisture distribution of roasted chicken wingsMingcheng Zhang, Jiali Li, Qiyuan Ni, et al.
Poultry Science|November 29, 2020
Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometryWensheng Yao, Yingxuan Cai, Dengyong Liu, et al.
Food Chemistry|September 12, 2021
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)Wensheng Yao, Yingxuan Cai, Dengyong Liu, et al.
Frontiers in Veterinary Science|July 14, 2023
Construction of a one-step multiplex real-time PCR assay for the detection of serogroups A, B, and E of Pasteurella multocida associated with bovine pasteurellosisHaojie Wang, Lingxiang Xin, Yang Wu, et al.
Poultry Science|September 26, 2025
Identification and pathogenic analysis of Mycoplasma synoviae isolated from a broiler farm in ChinaHaoran Zhao, Yuanjie Liu, Jin Wei, et al.
Food Chemistry|February 9, 2024
Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soupMingcheng Zhang, Ming Li, Jiali Li, et al.
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