Yu Zhang

发表

Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

Huanlu Song, Yu Zhang, Ruilin Lu, 2016 .

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

Haiying Yang, Huanlu Song, Ye Wang, 2017 .

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

Huanlu Song, Shuna Zhao, Yu Zhang, 2021 .

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.

Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker

Wei Zhang, Huanlu Song, Yu Zhang, 2018, Journal of Food Science and Technology.

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

Huanlu Song, Jiani Tang, Yu Zhang, 2016 .

The Aroma‐Active Compound, Acrylamide and Ascorbic Acid Contents of Pan‐Fried Potato Slices Cooked by Different Temperature and Time

Huanlu Song, Yu Zhang, Ruilin Lu, 2016 .

Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

A. Raza, Lei Zhang, Huanlu Song, 2019, Journal of Food Science and Technology.

The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

A. Raza, P. Liu, Lei Zhang, 2019, Journal of Food Science and Technology.

Sensory-guided identification of bitter compounds in Hangbaizhi (Angelica Dahurica).

A. Raza, Mingguang Yu, Ting Li, 2020, Food research international.

Study of aroma generation pattern during boiling of hot pot seasoning

A. Raza, Mingguang Yu, Ting Li, 2022, Journal of Food Composition and Analysis.

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS

Huanlu Song, Shuna Zhao, Yu Zhang, 2022, Molecules.

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS

Yi Li, Huanlu Song, Shuna Zhao, 2020, RSC advances.

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Huanlu Song, Yu Zhang, Yuwei Sun, 2021, Foods.

In vitro and in vivo antioxidant activity and umami taste of peptides (<1 kDa) from porcine bone protein extract

Lei Zhang, Huanlu Song, Yifan Zhao, 2021 .

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Mingguang Yu, Huanlu Song, Yu Zhang, 2021, Molecules.

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

Mingguang Yu, Ting Li, Huanlu Song, 2022, Food Chemistry.

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

Huanlu Song, Yu Zhang, Yuwei Sun, 2020 .

Determination of aroma compounds in pork broth produced by different processing methods

Huanlu Song, Jiani Tang, Yu Zhang, 2016 .

Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

A. Raza, Lei Zhang, Huanlu Song, 2021, Journal of Food Processing and Preservation.

The behavior of umami components in thermally treated yeast extract.

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

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.

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

A. Raza, Lei Zhang, Huanlu Song, 2019, Journal of Food Processing and Preservation.

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Huanlu Song, Yu Zhang, Long Tang, 2022, Molecules.