Qin L - Search Results

1

Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances.

Wang J, Che J, Wang XS, Qin L, Huang XH. Wang J, et al. Among authors: qin l. Food Chem X. 2024 Nov 22;24:102033. doi: 10.1016/j.fochx.2024.102033. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39659680 Free PMC article.

2

Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood.

Qin L, Zhang YY, Xu XB, Wang XS, Liu HW, Zhou DY, Zhu BW, Thornton M. Qin L, et al. Food Chem. 2017 Oct 1;232:633-638. doi: 10.1016/j.foodchem.2017.04.069. Epub 2017 Apr 12. Food Chem. 2017. PMID: 28490121

3

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation.

Huang XH, Zheng X, Chen ZH, Zhang YY, Du M, Dong XP, Qin L, Zhu BW. Huang XH, et al. Among authors: qin l. Food Res Int. 2019 Jan;115:32-43. doi: 10.1016/j.foodres.2018.07.056. Epub 2018 Jul 31. Food Res Int. 2019. PMID: 30599949

4

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.

Huang XH, Qi LB, Fu BS, Chen ZH, Zhang YY, Du M, Dong XP, Zhu BW, Qin L. Huang XH, et al. Among authors: qin l. Food Chem. 2019 Jul 15;286:241-249. doi: 10.1016/j.foodchem.2019.01.211. Epub 2019 Feb 10. Food Chem. 2019. PMID: 30827602

5

Coated direct inlet probe coupled with atmospheric-pressure chemical ionization and high-resolution mass spectrometry for fast quantitation of target analytes.

Zhao ZY, Qin L, Huang XH, Zhang YY, Du M, Xu XB, Zhou DY, Zhu BW. Zhao ZY, et al. Among authors: qin l. J Chromatogr A. 2019 Jul 5;1596:20-29. doi: 10.1016/j.chroma.2019.03.001. Epub 2019 Mar 2. J Chromatogr A. 2019. PMID: 30885403

6

High-Throughput, Rapid Quantification of Phthalic Acid Esters and Alkylphenols in Fish Using a Coated Direct Inlet Probe Coupled with Atmospheric Pressure Chemical Ionization.

Zhao ZY, Qin L, Dong M, Zhang YY, Huang XH, Du M, Zhou DY, Zhu BW. Zhao ZY, et al. Among authors: qin l. J Agric Food Chem. 2019 Jun 26;67(25):7174-7182. doi: 10.1021/acs.jafc.9b01335. Epub 2019 Jun 17. J Agric Food Chem. 2019. PMID: 31240931

7

Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps.

Huang XH , Fu BS , Qi LB , Huo LD , Zhang YY , Du M , Dong XP , Zhu BW , Qin L . Huang XH , et al. Among authors: qin l. Food Funct. 2019 Oct 16;10(10):6473-6483. doi: 10.1039/c9fo01209e. Food Funct. 2019. PMID: 31531441

8

Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA.

Ma YJ, Bi AQ, Wang XY, Qin L, Du M, Dong L, Xu XB. Ma YJ, et al. Among authors: qin l. Food Chem. 2020 Mar 30;309:125753. doi: 10.1016/j.foodchem.2019.125753. Epub 2019 Oct 25. Food Chem. 2020. PMID: 31734009

9

A novel magnetic solid-phase extraction method for detection of 14 heterocyclic aromatic amines by UPLC-MS/MS in meat products.

Shan S, Ma Y, Sun C, Guo X, Zheng H, Xu X, Qin L, Hu J. Shan S, et al. Among authors: qin l. Food Chem. 2021 Feb 1;337:127630. doi: 10.1016/j.foodchem.2020.127630. Epub 2020 Jul 27. Food Chem. 2021. PMID: 32791432

10

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup.

Huang XH, Zhang YY, Zhu M, Zhou DY, Du M, Zhu BW, Dong XP, Fisk I, Qin L. Huang XH, et al. Among authors: qin l. Food Funct. 2021 Mar 1;12(4):1626-1638. doi: 10.1039/d0fo02615h. Food Funct. 2021. PMID: 33476357

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