Huan Liu - Yantai Key Lab Nanosci & Technol Prepared Food, Ludong Univ

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论文共 63 篇作者统计合作学者相似作者

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Investigation of the Interaction Between Collagen and Furan Derivatives During the Heating Process Via Multidimensional Spectroscopy and GC-MS Technology

Kexin Li,Kexin Cheng,Huan Liu,Guanhua Cai, Yuan Wang, Yingying Zhang, Dasheng Xu,Dengyong Liu

FOOD CHEMISTRY (2025)

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Development of a Fiber Derivatization Method for the Analysis of 18 Carbonyl Compounds in Roasted Lamb Using HS-SPME/GC-TQ/MS

Yingying Zhang, Yuan Wang,Huan Liu, Dasheng Xu,Dengyong Liu

Food Chemistry (2025): 143881

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Nutritional and Antioxidative Characterization, Antimicrobial and Sensorial Stability of Flaxseed Powder Supplemented Mutton Patties

Raheel Suleman, Hira Choudhary,Muhammad Waseem, Jaza Maqbl Alshammari, Muhammad Muzamil,Huan Liu,Tariq Ismail,Muhammad Ammar Khan,Muhammad Qamar,Crossby Osei Tutu

FOOD CHEMISTRY-X (2025)

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Understanding Protein-Lipid Interactions in Pyrazine Binding under Heat Treatment: A Case Study of Collagen and Triglycerides

Ruotong Nie,Zhenyu Wang,Xiangru Wei,Dequan Zhang,Huan Liu,Chunjiang Zhang

Food Chemistry (2025): 144213

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Formation of Volatile Compounds in Mutton During Air Fryer Roasted Mutton by Means of GC–MS and GC-IMS

Weiming Hua,Huan Liu, Qichao Fei, Jincheng Wu,Xiangru Wei, Matta Ebaid, Runmi Tao,Dengyong Liu,Shengmei Gai

Food Research International (2025): 116404

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Formation of Aroma Compounds in Smoked Chickens During the Sugar-Smoking Process Using SPME/SAFE-GC–MS and ESR Technologies

Runmi Tao, Teng Liu,Huan Liu,Jun Qi,Kexin Cheng,Yumin Niu, Yuting Wang, Yingying Zhang,Dengyong Liu

Food Chemistry X (2025): 102646

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Ultrasound Combined with Adenosine 5'-Monophosphate Treatment: A Strategic Approach for Enhancing the Tenderness of Chicken Wooden Breast Meat

Xiang Yu,Yanli Feng, Wenhan Ma, Xue Xiao,Jun Liu,Weiwei Dong,Yuanliang Hu,Huan Liu

Ultrasonics sonochemistry (2025): 107284-107284

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Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

Ruotong Nie,Chunjiang Zhang,Huan Liu,Xiangru Wei,Rongmei Gao,Haonan Shi,Dequan Zhang,Zhenyu Wang

FOOD CHEMISTRY-X（2024）

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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

Bin Liang,Jingyu Li, Shuqi Zhao,Xiaoming Pan,Yanfang Zhang, Peng Gao,Pi Li,Jiangtao Xing,Raheel Suleman,Hansheng Gong,Huan Liu

FOOD CHEMISTRY-X (2024)

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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

Ruotong Nie,Zhenyu Wang,Huan Liu,Xiangru Wei,Chunjiang Zhang,Dequan Zhang

FOOD CHEMISTRY (2024)

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