Zhang L - Search Results

1

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.

Hu Y, Zhang L, Liu Q, Wang Y, Chen Q, Kong B. Hu Y, et al. Among authors: zhang l. Food Microbiol. 2020 Oct;91:103505. doi: 10.1016/j.fm.2020.103505. Epub 2020 Apr 12. Food Microbiol. 2020. PMID: 32539975

2

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.

Wen R, Hu Y, Zhang L, Wang Y, Chen Q, Kong B. Wen R, et al. Among authors: zhang l. Meat Sci. 2019 Oct;156:33-43. doi: 10.1016/j.meatsci.2019.05.011. Epub 2019 May 13. Meat Sci. 2019. PMID: 31125945

3

Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market.

Zhang L, Du H, Zhang P, Kong B, Liu Q. Zhang L, et al. Among authors: zhang p. Food Chem Toxicol. 2020 Jan;135:110931. doi: 10.1016/j.fct.2019.110931. Epub 2019 Oct 31. Food Chem Toxicol. 2020. PMID: 31678486

4

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky.

Han G, Zhang L, Li Q, Wang Y, Chen Q, Kong B. Han G, et al. Among authors: zhang l. Meat Sci. 2020 Apr;162:108030. doi: 10.1016/j.meatsci.2019.108030. Epub 2019 Dec 16. Meat Sci. 2020. PMID: 31864038

5

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

Hu Y, Zhang L, Wen R, Chen Q, Kong B. Hu Y, et al. Among authors: zhang l. Crit Rev Food Sci Nutr. 2022;62(10):2741-2755. doi: 10.1080/10408398.2020.1858269. Epub 2020 Dec 30. Crit Rev Food Sci Nutr. 2022. PMID: 33377402 Review.

6

Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks.

Zhang L, Chen Q, Liu Q, Xia X, Wang Y, Kong B. Zhang L, et al. Food Chem. 2022 Jan 15;367:130680. doi: 10.1016/j.foodchem.2021.130680. Epub 2021 Jul 23. Food Chem. 2022. PMID: 34348198

7

Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks.

Zhang L, Hu Y, Liu Q, Chen Q, Xia X, Kong B. Zhang L, et al. Food Chem. 2023 Jan 1;398:133869. doi: 10.1016/j.foodchem.2022.133869. Epub 2022 Aug 8. Food Chem. 2023. PMID: 35964565

8

Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.

Hu Y, Zhang L, Badar IH, Liu Q, Liu H, Chen Q, Kong B. Hu Y, et al. Among authors: zhang l. Crit Rev Food Sci Nutr. 2024;64(8):2248-2262. doi: 10.1080/10408398.2022.2121909. Epub 2022 Sep 12. Crit Rev Food Sci Nutr. 2024. PMID: 36095069 Review.

9

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review.

Hu Y, Badar IH, Zhang L, Yang L, Xu B. Hu Y, et al. Among authors: zhang l. Crit Rev Food Sci Nutr. 2024 Jul 16:1-19. doi: 10.1080/10408398.2024.2377292. Online ahead of print. Crit Rev Food Sci Nutr. 2024. PMID: 39012297 Review.

10

FeCu bimetallic clusters for efficient urea production via coupling reduction of carbon dioxide and nitrate.

Hou T, Wei T, Wu Y, Zhang L, Ding J, Liu Q, Feng L, Liu X. Hou T, et al. Among authors: zhang l. J Colloid Interface Sci. 2024 Nov 15;674:834-840. doi: 10.1016/j.jcis.2024.06.217. Epub 2024 Jun 27. J Colloid Interface Sci. 2024. PMID: 38955014

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