Ma Q - 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: ma q. 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

Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.

Kantono K, Hamid N, Oey I, Wang S, Xu Y, Ma Q, Faridnia F, Farouk M. Kantono K, et al. Among authors: ma q. Food Res Int. 2019 Jul;121:1-11. doi: 10.1016/j.foodres.2019.03.020. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108729

3

Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing.

Kantono K, Hamid N, Ma Q, Oey I, Farouk M. Kantono K, et al. Among authors: ma q. Food Res Int. 2021 Mar;141:110092. doi: 10.1016/j.foodres.2020.110092. Epub 2021 Jan 5. Food Res Int. 2021. PMID: 33641968

4

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments.

Liu H, Hui T, Fang F, Ma Q, Li S, Zhang D, Wang Z. Liu H, et al. Among authors: ma q. Foods. 2021 Oct 8;10(10):2387. doi: 10.3390/foods10102387. Foods. 2021. PMID: 34681435 Free PMC article.

5

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

6

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis.

Liu H, Liu D, Suleman R, Gao P, Li P, Xing J, Ma Q, Hamid N, Wang P, Gong H. Liu H, et al. Among authors: ma q. Food Res Int. 2023 Nov;173(Pt 2):113370. doi: 10.1016/j.foodres.2023.113370. Epub 2023 Aug 23. Food Res Int. 2023. PMID: 37803706

7

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: ma q. 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

8

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: ma q. 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.

9

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

10

Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam.

Hui T, Fang Z, Ma Q, Hamid N, Li Y. Hui T, et al. Among authors: ma q. Meat Sci. 2023 Feb;196:109046. doi: 10.1016/j.meatsci.2022.109046. Epub 2022 Nov 22. Meat Sci. 2023. PMID: 36442397

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