Tingting Zou

发表

The effect of taste and taste perception on satiation/satiety: a review.

A. Raza, Ting Li, Huanlu Song, 2020, Food & function.

Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

Bei Wang, Huanlu Song, Fan Yang, 2021 .

Determination of seven synthetic dyes in animal feeds and meat by high performance liquid chromatography with diode array and tandem mass detectors.

Pingli He, Tingting Zou, Zhen Li, 2013, Food chemistry.

Purification and characterization of a soluble glycoprotein from garlic (Allium sativum) and its in vitro bioactivity

Tingting Zou, Minghui A Xiang, Yan Wang, 2016, Preparative biochemistry & biotechnology.

Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

A. Raza, Huanlu Song, Tingting Zou, 2019, LWT.

Flavour-active compounds in thermally treated yeast extracts.

Huanlu Song, Tingting Zou, Ye Liu, 2018, Journal of the science of food and agriculture.

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Huanlu Song, Tingting Zou, Ye Liu, 2014, Molecules.

Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

Huanlu Song, Tingting Zou, Qian-qian Xu, 2013 .

Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening

Huanlu Song, Tingting Zou, Aygul Alim, 2020, European Food Research and Technology.

Responses of Polygonatum odoratum seedlings in aeroponic culture to treatments of different ammonium: nitrate ratios

Tingting Zou, Chenzhong Jin, Yong Chen, 2017 .

Determination of paraquat in vegetables using HPLC-MS-MS.

Pingli He, Tingting Zou, Zhen Li, 2015, Journal of chromatographic science.

Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica

Ting Li, Huanlu Song, Mu Zhao, 2019, Molecules.

Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content.

Ping Yang, Huanlu Song, Tingting Zou, 2019, Journal of food biochemistry.

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.

Ting Li, Huanlu Song, Fan Yang, 2022, Food chemistry.

Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose.

Meng Li, Huanlu Song, Tingting Zou, 2021, Food research international.

Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

Meng Li, Lei Zhang, Huanlu Song, 2021, LWT.

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines.

Huanlu Song, Tingting Zou, Ye Liu, 2018, Journal of food science.

PARAQUAT RESISTANT1, a Golgi-Localized Putative Transporter Protein, Is Involved in Intracellular Transport of Paraquat1[C][W]

J. Mu, F. Fu, Jian Zhang, 2013, Plant Physiology.

Spectroscopic investigation of the structure of protoxin protein isolated from Bacillus thuringiensis contacted with minerals

Jianbo Zhang, W. Qi, Tingting Zou, 2010 .

The behavior of umami components in thermally treated yeast extract.

Chao Yang, Huanlu Song, Tingting Zou, 2019, Food research international.

Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling.

Huanlu Song, Tingting Zou, Fei Pan, 2022, Food chemistry.

Changes in the perception of bitter constituents in thermally treated yeast extract.

Chao Yang, Huanlu Song, Tingting Zou, 2019, Journal of the science of food and agriculture.

Identification of Salt Stress Responsive Protein in Lactobacillus Paracasei LN-1 Using SDS-PAGE☆

R. Wu, Junrui Wu, X. Yue, 2014 .

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

Chao Yang, Huanlu Song, Tingting Zou, 2019, LWT.

Detection of glyphosate resistance in black nightshade Solanum nigrum from Hunan China

Tingting Zou, Chenzhong Jin, Yihong Hu, 2019, ScienceAsia.