Yang Li

发表

Effect of different cooking times on the fat flavor compounds of pork belly.

Fusheng Chen, Congfa Li, Sixin Liu, 2022, Journal of food biochemistry.

Effects of different cooking methods on volatile flavor compounds in garlic

Congfa Li, Yueyue Gao, Sixin Liu, 2022, International Journal of Gastronomy and Food Science.

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad.

B. Zhu, W. Shang, Jianan Yan, 2019, Journal of food science.

Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology

Yueyue Gao, Jicai Bi, Yang Li, 2023, Journal of Food Composition and Analysis.

Effects of different cooking methods on volatile flavor compounds of chicken breast.

Fusheng Chen, Congfa Li, Sixin Liu, 2021, Journal of food biochemistry.

Analysis of volatiles in brown rice, germinated brown rice, and selenised germinated brown rice during storage at different vacuum levels.

Kunlun Liu, Fusheng Chen, Yang Li, 2018, Journal of the science of food and agriculture.

Comparative proteomics analysis reveals the effect of germination and selenium enrichment on the quality of brown rice during storage.

Kunlun Liu, Fusheng Chen, Yongqiang Cheng, 2018, Food chemistry.

Effect of selenium enrichment on the quality of germinated brown rice during storage.

Kunlun Liu, Fusheng Chen, Yang Li, 2016, Food chemistry.

Lipid oxidation of brown rice stored at different temperatures

Fang Yong, Kunlun Liu, Yang Li, 2017 .