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Food Chemistry|September 12, 2024
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganismsBin Peng, Linju Xu, Chengwei Yu, et al.
Frontiers in Nutrition|August 1, 2022
Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction PropertiesSheng Huang, Hui Wang, Shu Wang, et al.
Current Research in Food Science|March 6, 2024
Interaction mechanisms of edible film ingredients and their effects on food qualityXin Li, Fenghong Li, Xuan Zhang, et al.
Frontiers in Nutrition|July 11, 2026
Methionine restriction improves lipid metabolism disorders and enhances immunity in obese mice through liver lipid remodelingTianxin Ma, Sen Yang, Xing Xie, et al.
Journal of Agricultural and Food Chemistry|May 13, 2020
Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass SpectrometryYipeng Yang, Guangxian Liu, Zongcai Tu, et al.
Foods (Basel, Switzerland)|April 16, 2025
Gelatin-Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold StorageHuijuan Zhou, Jinlin Li, Chengwei Yu, et al.
Food Chemistry: X|October 17, 2025
Correlation of volatile flavors with physicochemical properties and microbiota and verification of resultant flavor variation patterns in sauce-braised duck flippers during refrigerationMingming Hu, Chuanqi Zhang, Sifen Wu, et al.
Journal of Agricultural and Food Chemistry|March 11, 2014
Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometryQiuting Zhang, Zongcai Tu, Hui Wang, et al.
Food Chemistry|January 18, 2026
Multi-dimensional flavor profiling analysis for durian cultivar identification base on HS-SPME-GC-MS, HS-GC-IMS and chemometric modelFeifei Wang, LiFeng Liang, Haiqi Chen, et al.
Food Chemistry|September 3, 2023
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMSJinghong Xu, Zongcai Tu, Hui Wang, et al.
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