Gao P - Search Results

1

Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS.

Liu H, Li J, Zhang Y, Li L, Gong H, Tan L, Gao P, Li P, Xing J, Liang B, Li J. Liu H, et al. Among authors: gao p. Food Chem. 2024 Oct 30;456:139960. doi: 10.1016/j.foodchem.2024.139960. Epub 2024 Jun 3. Food Chem. 2024. PMID: 38870809

2

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis.

Liu H, Ma Q, Xing J, Li P, Gao P, Hamid N, Wang Z, Wang P, Gong H. Liu H, et al. Among authors: gao p. Food Chem. 2024 Jan 15;431:137100. doi: 10.1016/j.foodchem.2023.137100. Epub 2023 Aug 7. Food Chem. 2024. PMID: 37572482

3

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis.

Liu H, Liu D, Suleman R, Gao P, Li P, Xing J, Ma Q, Hamid N, Wang P, Gong H. Liu H, et al. Among authors: gao p. Food Res Int. 2023 Nov;173(Pt 2):113370. doi: 10.1016/j.foodres.2023.113370. Epub 2023 Aug 23. Food Res Int. 2023. PMID: 37803706

4

Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics.

Liang B, Li J, Zhao S, Pan X, Zhang Y, Gao P, Li P, Xing J, Suleman R, Gong H, Liu H. Liang B, et al. Among authors: gao p. Food Chem X. 2024 Jun 25;23:101593. doi: 10.1016/j.fochx.2024.101593. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39036480 Free PMC article.

5

Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC-MS.

Li J, Zhang Y, Zhang R, Yang R, Ma Q, Wang Z, Li P, Xing J, Gao P, Liu H, Gong H. Li J, et al. Among authors: gao p. Food Res Int. 2024 Sep;192:114816. doi: 10.1016/j.foodres.2024.114816. Epub 2024 Jul 24. Food Res Int. 2024. PMID: 39147509

6

A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology.

Liu H, Zhang Y, Ji H, Li J, Ma Q, Hamid N, Xing J, Gao P, Li P, Li J, Li Q. Liu H, et al. Among authors: gao p. Food Chem. 2024 Dec 15;461:140948. doi: 10.1016/j.foodchem.2024.140948. Epub 2024 Aug 22. Food Chem. 2024. PMID: 39182334

7

Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics.

Zhang Y, Li J, Zeng Z, Wei X, Brunton NP, Yang Y, Gao P, Xing J, Li P, Liu F, Liu R, Li Q, Liu H, Li J. Zhang Y, et al. Among authors: gao p. Food Res Int. 2025 Jan;200:115476. doi: 10.1016/j.foodres.2024.115476. Epub 2024 Dec 1. Food Res Int. 2025. PMID: 39779125

8

Comparison of Whey Proteome and Glycoproteome in Bovine Colostrum and Mature Milk.

Zhang W, Lu J, Chen B, Gao P, Song B, Zhang S, Pang X, Hettinga K, Lyu J. Zhang W, et al. Among authors: gao p. J Agric Food Chem. 2023 Jul 19;71(28):10863-10876. doi: 10.1021/acs.jafc.3c02085. Epub 2023 Jul 6. J Agric Food Chem. 2023. PMID: 37410070

9

Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.

Lu X, Gao P, Lv Y, Zhang Y, Wang F. Lu X, et al. Among authors: gao p. J Food Sci. 2024 Aug;89(8):4884-4898. doi: 10.1111/1750-3841.17186. Epub 2024 Jul 14. J Food Sci. 2024. PMID: 39004805

10

Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics.

Jia X, Wang D, Meng AL, Lin YJ, Huang M, Gao P, Xu P, Chen H. Jia X, et al. Among authors: gao p. Food Microbiol. 2024 Dec;124:104620. doi: 10.1016/j.fm.2024.104620. Epub 2024 Aug 14. Food Microbiol. 2024. PMID: 39244356

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