Zhang YY - Search Results

1

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.

Zhang LL, Kong Y, Yang X, Zhang YY, Sun BG, Chen HT, Sun Y. Zhang LL, et al. Among authors: zhang yy. J Sci Food Agric. 2019 Mar 30;99(5):2340-2347. doi: 10.1002/jsfa.9432. Epub 2018 Dec 3. J Sci Food Agric. 2019. PMID: 30338537

2

Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose.

Zhang N, Chen H, Sun B, Mao X, Zhang Y, Zhou Y. Zhang N, et al. Int J Mol Sci. 2016 Apr 5;17(4):412. doi: 10.3390/ijms17040412. Int J Mol Sci. 2016. PMID: 27058524 Free PMC article.

3

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars.

Kong Y, Zhang LL, Sun Y, Zhang YY, Sun BG, Chen HT. Kong Y, et al. Among authors: zhang ll, zhang yy. J Food Sci. 2017 May;82(5):1116-1123. doi: 10.1111/1750-3841.13696. Epub 2017 Mar 29. J Food Sci. 2017. PMID: 28369909

4

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.

Kong Y, Yang X, Ding Q, Zhang YY, Sun BG, Chen HT, Sun Y. Kong Y, et al. Among authors: zhang yy. Food Res Int. 2017 Dec;102:559-566. doi: 10.1016/j.foodres.2017.09.038. Epub 2017 Sep 14. Food Res Int. 2017. PMID: 29195986

5

Validation of a QuEChERS-Based Gas Chromatography-Mass Spectrometry (GC-MS) Method for Analysis of Phthalate Esters in Grain Sorghum.

Sun X, Dong W, Liu M, Shen C, Zhang Y, Sun J, Sun B, Li H, Chen F. Sun X, et al. J Food Sci. 2018 Apr;83(4):892-901. doi: 10.1111/1750-3841.14063. Epub 2018 Mar 25. J Food Sci. 2018. PMID: 29577291

6

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.

Zhang H, Pu D, Sun B, Ren F, Zhang Y, Chen H. Zhang H, et al. Food Chem. 2018 Aug 30;258:260-268. doi: 10.1016/j.foodchem.2018.03.056. Epub 2018 Mar 15. Food Chem. 2018. PMID: 29655732

7

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.

Zhang N, Sun B, Mao X, Chen H, Zhang Y. Zhang N, et al. Food Res Int. 2019 Jul;121:296-306. doi: 10.1016/j.foodres.2019.03.006. Epub 2019 Mar 8. Food Res Int. 2019. PMID: 31108752

8

Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS.

Kong Y, Zhang LL, Zhao J, Zhang YY, Sun BG, Chen HT. Kong Y, et al. Among authors: zhang ll, zhang yy. Food Res Int. 2019 Jul;121:463-470. doi: 10.1016/j.foodres.2018.11.060. Epub 2018 Nov 29. Food Res Int. 2019. PMID: 31108770

9

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread.

Pu D, Zhang H, Zhang Y, Sun B, Ren F, Chen H, Xie J. Pu D, et al. Food Chem. 2019 Nov 15;298:125003. doi: 10.1016/j.foodchem.2019.125003. Epub 2019 Jun 12. Food Chem. 2019. PMID: 31260957

10

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.

Pu D, Zhang H, Zhang Y, Sun B, Ren F, Chen H, He J. Pu D, et al. Food Res Int. 2019 Sep;123:612-622. doi: 10.1016/j.foodres.2019.05.016. Epub 2019 May 18. Food Res Int. 2019. PMID: 31285010

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