Jianhua Huang

2PUBLICATIONS
4CO-AUTHORS
Food chemistry and food sensory scienceOenology and viticulture
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Publications (2)

|Apr 11, 2026
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach.

Xinlei Shi, Heyan Li, Ling Yao

|Mar 02, 2021
A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods.

Youfeng Zhang, Yang Zhou, Zhihua Song

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Frequent Collaborators

1 joint publications

Xingguo Wang

1 joint publications

Qingzhe Jin

1 joint publications

Xinlei Shi

1 joint publications

Xiaosan Wang