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Yun-Jiao Ma

Showing results (1-10 of 8) with videos related to

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Food Research International (Ottawa, Ont.)|September 14, 2024
Comprehensive determination of fatty acids in real samples without derivatization by DMU-SPME-GC methodsYun-Jiao Ma, Ping Li, Bei-Wei Zhu, et al.
Talanta|December 23, 2023
Theory and protocol of dual mode unity solid-phase microextractionYun-Jiao Ma, Ling Zhang, Bei-Wei Zhu, et al.
Food Chemistry|December 12, 2022
Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextractionYun-Jiao Ma, Tao Zhou, Wei Jiang, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|March 28, 2025
Comparison of three extraction methods, DMU-SPME, SAFE, and SDE, for the analysis of flavor compounds in soy sauceYun-Jiao Ma, An-Qi Bi, Ping Li, et al.
Food Chemistry|November 18, 2019
Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDAYun-Jiao Ma, An-Qi Bi, Xiao-Yuan Wang, et al.
Food Chemistry|December 9, 2021
Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactionsYun-Jiao Ma, Xiao-Yuan Wang, Bei-Wei Zhu, et al.
Food Chemistry|December 14, 2020
Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reactionXiao-Yuan Wang, Yun-Jiao Ma, Yu Guo, et al.
RSC Advances|May 11, 2022
Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solutionYun-Jiao Ma, Jian-Hai Wu, Xiang Li, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|September 14, 2024
Comprehensive determination of fatty acids in real samples without derivatization by DMU-SPME-GC methodsYun-Jiao Ma, Ping Li, Bei-Wei Zhu, et al.
Talanta|December 23, 2023
Theory and protocol of dual mode unity solid-phase microextractionYun-Jiao Ma, Ling Zhang, Bei-Wei Zhu, et al.
Food Chemistry|December 12, 2022
Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextractionYun-Jiao Ma, Tao Zhou, Wei Jiang, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|March 28, 2025
Comparison of three extraction methods, DMU-SPME, SAFE, and SDE, for the analysis of flavor compounds in soy sauceYun-Jiao Ma, An-Qi Bi, Ping Li, et al.
Food Chemistry|November 18, 2019
Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDAYun-Jiao Ma, An-Qi Bi, Xiao-Yuan Wang, et al.
Food Chemistry|December 9, 2021
Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactionsYun-Jiao Ma, Xiao-Yuan Wang, Bei-Wei Zhu, et al.
Food Chemistry|December 14, 2020
Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reactionXiao-Yuan Wang, Yun-Jiao Ma, Yu Guo, et al.
RSC Advances|May 11, 2022
Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solutionYun-Jiao Ma, Jian-Hai Wu, Xiang Li, et al.
Pageof 1