Man Zhang

Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography–mass spectrometry/olfactometry and partial least squares regression

Xiaoming Zhang, E. Karangwa, S. Xia, 2017 .

Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

K. Hayat, Xiaoming Zhang, H. Cui, 2019, Food and Bioprocess Technology.

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.

K. Hayat, Xiaoming Zhang, S. Xia, 2018, Food research international.

Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch

Xiaoming Zhang, S. Xia, Jianzeng Liu, 2019, RSC advances.