Wang G - Search Results

1

Combined application of high-throughput sequencing and LC-MS/MS-based metabolomics to evaluate the formation of Zn-protoporphyrin in Nuodeng ham.

Yang Z, Liao G, Wan D, Kong W, Li C, Gu D, Pu Y, Ge C, Wang G. Yang Z, et al. Among authors: wang g. Food Res Int. 2022 Dec;162(Pt B):112209. doi: 10.1016/j.foodres.2022.112209. Epub 2022 Nov 19. Food Res Int. 2022. PMID: 36461381

2

¹ H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing.

Xiao Z, Luo Y, Wang G, Ge C, Zhou G, Zhang W, Liao G. Xiao Z, et al. Among authors: wang g. J Sci Food Agric. 2019 Jan 15;99(1):429-435. doi: 10.1002/jsfa.9204. Epub 2018 Aug 21. J Sci Food Agric. 2019. PMID: 29896775

3

Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.

Ding X, Wang G, Zou Y, Zhao Y, Ge C, Liao G. Ding X, et al. Among authors: wang g. Meat Sci. 2021 May;175:108465. doi: 10.1016/j.meatsci.2021.108465. Epub 2021 Feb 12. Meat Sci. 2021. PMID: 33610908

4

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat.

Yu Y, Wang G, Yin X, Ge C, Liao G. Yu Y, et al. Among authors: wang g. Food Res Int. 2021 Nov;149:110696. doi: 10.1016/j.foodres.2021.110696. Epub 2021 Sep 4. Food Res Int. 2021. PMID: 34600691

5

Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken.

Jia R, Yang Y, Liao G, Gu D, Pu Y, Huang M, Wang G. Jia R, et al. Among authors: wang g. Food Chem. 2024 Jan 1;430:137051. doi: 10.1016/j.foodchem.2023.137051. Epub 2023 Jul 31. Food Chem. 2024. PMID: 37541042

6

Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms.

Jia R, He Y, Liao G, Yang Z, Gu D, Pu Y, Huang M, Wang G. Jia R, et al. Among authors: wang g. Food Res Int. 2023 Oct;172:113208. doi: 10.1016/j.foodres.2023.113208. Epub 2023 Jun 30. Food Res Int. 2023. PMID: 37689849

7

UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing.

Yang Z, Chen G, Liao G, Zheng Z, Zhong Y, Wang G. Yang Z, et al. Among authors: wang g. Food Res Int. 2023 Dec;174(Pt 1):113509. doi: 10.1016/j.foodres.2023.113509. Epub 2023 Sep 23. Food Res Int. 2023. PMID: 37986504

8

Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics.

Li C, Zou Y, Liao G, Zheng Z, Chen G, Zhong Y, Wang G. Li C, et al. Among authors: wang g. Food Chem. 2024 May 15;440:138188. doi: 10.1016/j.foodchem.2023.138188. Epub 2023 Dec 12. Food Chem. 2024. PMID: 38100964

9

Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis.

Zheng Z, Tian M, Liao G, Chen G, Zhong Y, Yang Y, Wang G. Zheng Z, et al. Among authors: wang g. Food Res Int. 2024 Jan;176:113810. doi: 10.1016/j.foodres.2023.113810. Epub 2023 Dec 5. Food Res Int. 2024. PMID: 38163715

10

Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation.

Jia R, Yang Y, Liao G, Wu H, Yang C, Wang G. Jia R, et al. Among authors: wang g. J Agric Food Chem. 2024 Feb 21;72(7):3673-3682. doi: 10.1021/acs.jafc.3c08348. Epub 2024 Jan 30. J Agric Food Chem. 2024. PMID: 38290215

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