Liu H - 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. Food Chem. 2024 Oct 30;456:139960. doi: 10.1016/j.foodchem.2024.139960. Epub 2024 Jun 3. Food Chem. 2024. PMID: 38870809

2

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states.

Li S, Zhang D, Xiang C, Ge Y, Liu H, Zheng X, Chen L, Wang Z. Li S, et al. Among authors: liu h. Food Chem X. 2022 Nov 26;17:100523. doi: 10.1016/j.fochx.2022.100523. eCollection 2023 Mar 30. Food Chem X. 2022. PMID: 36478710 Free PMC article.

3

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. Food Chem. 2024 Jan 15;431:137100. doi: 10.1016/j.foodchem.2023.137100. Epub 2023 Aug 7. Food Chem. 2024. PMID: 37572482

4

Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products.

Shi H, Gao R, Liu H, Wang Z, Zhang C, Zhang D. Shi H, et al. Among authors: liu h. Food Chem. 2024 Mar 15;436:137742. doi: 10.1016/j.foodchem.2023.137742. Epub 2023 Oct 13. Food Chem. 2024. PMID: 37857196

5

The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.

Liu H, Li J, Zhang D, Hamid N, Liu D, Hua W, Du C, Ma Q, Gong H. Liu H, et al. Among authors: liu d. Food Res Int. 2023 Dec;174(Pt 1):113567. doi: 10.1016/j.foodres.2023.113567. Epub 2023 Oct 10. Food Res Int. 2023. PMID: 37986440

6

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.

Liu H, Li J, Hamid N, Li J, Sun X, Wang F, Liu D, Ma Q, Sun S, Gong H. Liu H, et al. Among authors: liu d. Food Chem X. 2023 Nov 15;20:100997. doi: 10.1016/j.fochx.2023.100997. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144725 Free PMC article.

7

Porphyrin fluorescence imaging for real-time monitoring and visualization of the freshness of beef stored at different temperatures.

Liu H, Zhu L, Ji Z, Zhang M, Yang X. Liu H, et al. Food Chem. 2024 Jun 1;442:138420. doi: 10.1016/j.foodchem.2024.138420. Epub 2024 Jan 14. Food Chem. 2024. PMID: 38237294

8

One step cleanup of 160 pesticides and veterinary drugs in aquatic products using melamine-based automatic pressure filtration purification method combined with HPLC-MS/MS.

Zhou R, Kong C, Wen Y, Yang G, Huo W, Zhang C, Sun H, Liu H, Huang D, Li J. Zhou R, et al. Among authors: liu h. Food Chem. 2024 Jun 15;443:138493. doi: 10.1016/j.foodchem.2024.138493. Epub 2024 Jan 19. Food Chem. 2024. PMID: 38281413

9

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation.

Nie R, Zhang C, Liu H, Wei X, Gao R, Shi H, Zhang D, Wang Z. Nie R, et al. Among authors: liu h. Food Chem X. 2024 Feb 17;21:101167. doi: 10.1016/j.fochx.2024.101167. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38420500 Free PMC article.

10

Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study.

Nie R, Wang Z, Liu H, Wei X, Zhang C, Zhang D. Nie R, et al. Among authors: liu h. Food Chem. 2024 Jul 30;447:138877. doi: 10.1016/j.foodchem.2024.138877. Epub 2024 Mar 1. Food Chem. 2024. PMID: 38492302

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