Shuangyu Ma

Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken

Dengyong Liu, X. Wang, Chao Du, 2021, Journal of Food Science and Technology.

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

Dengyong Liu, Yi Cai, Shuangyu Ma, 2020, Poultry science.

7-Methoxyisoflavone ameliorates atopic dermatitis symptoms by regulating multiple signaling pathways and reducing chemokine production

H. Gu, Yuanyuan Hao, Shan Yang, 2022, Scientific Reports.

Comparative analysis of flavor differences of six Chinese commercial smoked chicken

Dengyong Liu, Yufeng Zou, Shuangyu Ma, 2021, CyTA - Journal of Food.