Yu‐zhu Li

Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

Baocai Xu, Cong‐gui Chen, Pei‐jun Li, 2021 .

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Cong‐gui Chen, Bao-cai Xu, Yu‐zhu Li, 2018, Molecules.

Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Yu‐zhu Li, Kezhou Cai, Gao‐feng Hu, 2020 .

Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.

Baocai Xu, Dequan Zhang, Cong‐gui Chen, 2021, Food research international.

γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

Baocai Xu, Cong‐gui Chen, Yu‐zhu Li, 2021 .

Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.

Shaotong Jiang, Cong‐gui Chen, Yu‐zhu Li, 2019, Journal of the science of food and agriculture.