Huan Liu

发表

Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state.

Can Xiang, Dequan Zhang, Yue Ge, 2021, Food research international.

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2020, Food science of animal resources.

Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck

Q. Shen, Dequan Zhang, Zhenyu Wang, 2022, Foods.

Non-destructive determination of chemical and microbial spoilage indicators of beef for freshness evaluation using front-face synchronous fluorescence spectroscopy.

Xinliang Liu, Xinting Yang, Ce Shi, 2020, Food chemistry.

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2019, Journal of Food Processing and Preservation.

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2020, International Journal of Food Science & Technology.

LMOF serve as food preservative nanosensor for sensitive detection of nitrite in meat products

C. Blecker, Xinting Yang, Huan Liu, 2022, LWT.

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Dequan Zhang, Zhenyu Wang, Teng Hui, 2021, Foods.

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

A. Alarcon‐Rojo, Dequan Zhang, Raheel Suleman, 2022, Separations.

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Dequan Zhang, Zhenyu Wang, Teng Hui, 2021, Foods.

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC.

P. Li, Dequan Zhang, Zhenyu Wang, 2021, Food chemistry.

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

Dequan Zhang, Zhenyu Wang, Teng Hui, 2021, Foods.

Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study

Can Xiang, Dequan Zhang, Zhenyu Wang, 2022, LWT.

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.

Q. Shen, Dequan Zhang, Zhenyu Wang, 2019, Journal of agricultural and food chemistry.

Nondestructive determination of freshness indicators for tilapia fillets stored at various temperatures by hyperspectral imaging coupled with RBF neural networks.

Xinting Yang, Jianping Qian, Ce Shi, 2019, Food chemistry.

New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose.

Dequan Zhang, Zhenyu Wang, Teng Hui, 2021, Food research international.

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

Can Xiang, Li Chen, Dequan Zhang, 2022, Food chemistry: X.

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction.

Q. Shen, Dequan Zhang, Zhenyu Wang, 2020, Food research international.

Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy.

Naoshi Kondo, Dimas Firmanda Al Riza, Xinting Yang, 2019, Food chemistry.

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

Can Xiang, Dequan Zhang, Zhenyu Wang, 2021, Foods.

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

Dequan Zhang, Zhenyu Wang, Chengli Hou, 2022, Bioengineering.

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb.

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2020, Meat science.

Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts.

Q. Shen, Dequan Zhang, Raheel Suleman, 2019, Meat science.

The formation of key aroma compounds in roasted mutton during the traditional charcoal process.

Dequan Zhang, Zhenyu Wang, Teng Hui, 2021, Meat science.

Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions.

Dequan Zhang, Yanlei Li, Zhenyu Wang, 2021, Journal of agricultural and food chemistry.

Micron and nano hybrid ufasomes from conjugated linoleic acid, their vesiculation and encapsulation of ginsenoside Rg3

Yun Fang, Xue-yi Hu, Xinyue Meng, 2022, Journal of the Science of Food and Agriculture.

Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats.

Dequan Zhang, Zhenyu Wang, Teng Hui, 2021, Food chemistry.

Carbon module labeling approach combining with gas chromatography-olfactometry-mass spectrometry technology clarifies the formation mechanism of furan and thiophene derivatives: Ribose and cysteine as a classic case study

Haonan Shi, Dequan Zhang, Zhenyu Wang, 2023, LWT.

FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation

Yi Chen, Xinting Yang, Ce Shi, 2020 .

Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage.

Li Chen, Dequan Zhang, Shaobo Li, 2023, Food research international.

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled UPLC-MS/MS

A. Alarcon‐Rojo, Dequan Zhang, Raheel Suleman, 2023, Separations.

Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat

Dequan Zhang, C. Blecker, Zhenyu Wang, 2023, Food Control.

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.

N. Hamid, Hansheng Gong, Jiangtao Xing, 2023, Food chemistry.