Kaina Qiao

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Baoguo Sun, Haitao Chen, Yu-yu Zhang, 2018, Journal of Food Processing and Preservation.

Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

Wen Duan, Yuyu Zhang, Yan Huang, 2020, Food science & nutrition.

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds.

Dandan Pu, Li-li Zhang, Yuyu Zhang, 2022, Journal of agricultural and food chemistry.

The Impact of Food Additives on the Abundance and Composition of Gut Microbiota

Xuewei Zhou, Kaina Qiao, Yuyu Zhang, 2023, Molecules.

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

Wen Duan, Yuyu Zhang, Yan Huang, 2020, Food science & nutrition.

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach

Dandan Pu, Li-li Zhang, Yuyu Zhang, 2023, Foods.

Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach.

Dandan Pu, Li-li Zhang, Yuyu Zhang, 2023, Food research international.

Exploring the Underlying Mechanisms of Preventive Treatment Related to Dietary Factors for Gastric Diseases.

Rui Yang, Li Liang, Kaina Qiao, 2024, Journal of agricultural and food chemistry.