Yang F - Search Results

1

Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance.

Yang F, Chen E, Dai Y, Xu Y, Liu Y, Bi S. Yang F, et al. Food Res Int. 2022 Sep;159:111613. doi: 10.1016/j.foodres.2022.111613. Epub 2022 Jul 2. Food Res Int. 2022. PMID: 35940763

2

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments.

Yang X, Yang F, Liu Y, Li J, Song HL. Yang X, et al. Among authors: yang f. Foods. 2020 Feb 20;9(2):227. doi: 10.3390/foods9020227. Foods. 2020. PMID: 32093373 Free PMC article.

3

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.

Zhao M, Li T, Yang F, Cui X, Zou T, Song H, Liu Y. Zhao M, et al. Among authors: yang f. Food Chem. 2022 Aug 15;385:132659. doi: 10.1016/j.foodchem.2022.132659. Epub 2022 Mar 9. Food Chem. 2022. PMID: 35279498

4

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.

Yang F, Lv S, Liu Y, Bi S, Zhang Y. Yang F, et al. Food Chem. 2022 Sep 1;387:132890. doi: 10.1016/j.foodchem.2022.132890. Epub 2022 Apr 4. Food Chem. 2022. PMID: 35397267

5

Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition.

Bi S, Niu X, Yang F, Xu Y, Dai Y, Liu Y, Zhou Q. Bi S, et al. Among authors: yang f. Food Funct. 2022 Oct 31;13(21):10956-10969. doi: 10.1039/d2fo01990f. Food Funct. 2022. PMID: 36239358

6

Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice.

Yang F, Shi C, Yan L, Xu Y, Dai Y, Bi S, Liu Y. Yang F, et al. Ultrason Sonochem. 2022 Dec;91:106238. doi: 10.1016/j.ultsonch.2022.106238. Epub 2022 Nov 23. Ultrason Sonochem. 2022. PMID: 36436485 Free PMC article.

7

Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation.

Li X, Li Y, Yang F, Liu R, Zhao C, Jin Q, Wang X. Li X, et al. Among authors: yang f. Food Res Int. 2019 Jun;120:756-762. doi: 10.1016/j.foodres.2018.11.036. Epub 2018 Nov 18. Food Res Int. 2019. PMID: 31000295

8

Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.

Li X, Wu G, Yang F, Meng L, Huang J, Zhang H, Jin Q, Wang X. Li X, et al. Among authors: yang f. Food Chem. 2019 Jan 30;272:12-17. doi: 10.1016/j.foodchem.2018.08.023. Epub 2018 Aug 7. Food Chem. 2019. PMID: 30309521

9

Molecular mechanism of protein dynamic change in Pacific oyster (Crassostrea gigas) during depuration at different salinities uncovered by mass spectrometry-based proteomics combined with bioinformatics.

Chen L, Shi H, Li Z, Yang F, Zhang X, Xue Y, Zhang H, Xue C. Chen L, et al. Among authors: yang f. Food Chem. 2022 Nov 15;394:133454. doi: 10.1016/j.foodchem.2022.133454. Epub 2022 Jun 10. Food Chem. 2022. PMID: 35753254

10

A Ku-Band Miniaturized System-in-Package Using HTCC for Radar Transceiver Module Application.

Yang F, Zhang B, Song L. Yang F, et al. Micromachines (Basel). 2022 Oct 24;13(11):1817. doi: 10.3390/mi13111817. Micromachines (Basel). 2022. PMID: 36363838 Free PMC article.

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