Liu H - Search Results

1

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: liu h. Food Res Int. 2024 Sep;192:114816. doi: 10.1016/j.foodres.2024.114816. Epub 2024 Jul 24. Food Res Int. 2024. PMID: 39147509

2

Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage.

Xu L, Liu C, Li S, Xu J, Liu H, Zheng X, Zhang D, Chen L. Xu L, et al. Among authors: liu h, liu c. Food Res Int. 2023 Jul;169:112916. doi: 10.1016/j.foodres.2023.112916. Epub 2023 Apr 29. Food Res Int. 2023. PMID: 37254350

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

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

8

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

9

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: liu h. 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.

10

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. Food Chem. 2024 Dec 15;461:140948. doi: 10.1016/j.foodchem.2024.140948. Epub 2024 Aug 22. Food Chem. 2024. PMID: 39182334

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