Huang Y - Search Results

1

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies.

Li M, Shen M, Lu J, Yang J, Huang Y, Liu L, Fan H, Xie J, Xie M. Li M, et al. Among authors: huang y. Food Res Int. 2022 Jan;151:110839. doi: 10.1016/j.foodres.2021.110839. Epub 2021 Dec 2. Food Res Int. 2022. PMID: 34980378 Review.

2

Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions.

Zhang L, Zhu M, Shi T, Guo C, Huang Y, Chen Y, Xie M. Zhang L, et al. Among authors: huang y. Food Funct. 2017 Jan 25;8(1):341-351. doi: 10.1039/c6fo01423b. Food Funct. 2017. PMID: 28045183

3

Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice.

Zhu M, Huang Y, Wang Y, Shi T, Zhang L, Chen Y, Xie M. Zhu M, et al. Among authors: huang y. Food Chem. 2019 Jan 15;271:425-432. doi: 10.1016/j.foodchem.2018.07.151. Epub 2018 Jul 24. Food Chem. 2019. PMID: 30236697

4

Determination of multi-pesticide residues in green tea with a modified QuEChERS protocol coupled to HPLC-MS/MS.

Huang Y, Shi T, Luo X, Xiong H, Min F, Chen Y, Nie S, Xie M. Huang Y, et al. Food Chem. 2019 Mar 1;275:255-264. doi: 10.1016/j.foodchem.2018.09.094. Epub 2018 Sep 15. Food Chem. 2019. PMID: 30724195

5

Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat-Processed Foods Employing Enhanced Matrix Removal-Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography-Tandem Mass Spectrometry.

Huang Y, Li C, Hu H, Wang Y, Shen M, Nie S, Chen J, Zeng M, Xie M. Huang Y, et al. J Agric Food Chem. 2019 May 1;67(17):5017-5025. doi: 10.1021/acs.jafc.8b05703. Epub 2019 Mar 18. J Agric Food Chem. 2019. PMID: 30839206

6

pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.

Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Zhong Y, Chen J, Zeng M, Xie M. Wang Y, et al. Among authors: huang y. Food Res Int. 2019 Sep;123:403-413. doi: 10.1016/j.foodres.2019.05.001. Epub 2019 May 2. Food Res Int. 2019. PMID: 31284992

7

Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion.

Huang Y, Lu J, Li M, Li C, Wang Y, Shen M, Chen Y, Nie S, Zeng M, Chen J, Xie M. Huang Y, et al. Food Chem. 2022 Mar 1;371:131154. doi: 10.1016/j.foodchem.2021.131154. Epub 2021 Sep 17. Food Chem. 2022. PMID: 34598120

8

Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach.

Zhu M, Long Y, Ma Y, Huang Y, Wan Y, Yu Q, Xie J, Chen Y. Zhu M, et al. Among authors: huang y. Food Chem. 2022 Jun 1;378:132063. doi: 10.1016/j.foodchem.2022.132063. Epub 2022 Jan 6. Food Chem. 2022. PMID: 35032810

9

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.

Hu H, Wang Y, Huang Y, Yu Y, Shen M, Li C, Nie S, Xie M. Hu H, et al. Among authors: huang y. Foods. 2022 Feb 23;11(5):657. doi: 10.3390/foods11050657. Foods. 2022. PMID: 35267290 Free PMC article.

10

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature.

Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Chen J, Zeng M, Xie M. Wang Y, et al. Among authors: huang y. RSC Adv. 2019 May 14;9(27):15162-15170. doi: 10.1039/c9ra01410a. eCollection 2019 May 14. RSC Adv. 2019. PMID: 35514805 Free PMC article.

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