Zhilin Hao

Exploring the Extraction Methods of Phenolic Compounds in Daylily (Hemerocallis citrina Baroni) and Its Antioxidant Activity

Yimin Yan, Yuyu Zhang, Li Liang, 2022, Molecules.

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

Dandan Pu, Yuyu Zhang, Li Liang, 2022, Nutrients.

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Jian Li, Li-li Zhang, Yuyu Zhang, 2021, Food science & nutrition.

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

Dandan Pu, Yuyu Zhang, Yizhuang Tang, 2022, Foods.

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

Dandan Pu, Yuyu Zhang, Xiao Yang, 2021, Foods.

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor.

Dandan Pu, Li-li Zhang, Yuyu Zhang, 2023, Journal of agricultural and food chemistry.