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• Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models

  作者：Longzhu Zhou;Yimeng Ren;Yujie Shi;Liyuan Zhao;Huihui Tian;Xiaohui Feng;Jing Li;Youyou Yang;Weihai Xing;Yanan Yu;Qingyu Zhao;Junmin Zhang;Chaohua Tang

  关键词：Aroma compound;Beef;Fatty acid;GC–O–MS;Thermal oxidative degradation

• Direct determination of taste-active α, γ-glutamyl peptides in meat using LC-MS/MS with isotope-diluted assay

  作者：Jisheng Zhu;Weihai Xing;Xiaohui Feng;Youyou Yang

  关键词：LC-MS/MS;Meat;Taste-active substances;α- and γ-glutamyl peptides

• Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system

  作者：Yujie Shi;Jing Li;Longzhu Zhou;Junmin Zhang;Xiaohui Feng;Weihai Xing;Chaohua Tang;Yueyu Bai

  关键词：Defatted beef matrix;Flavoromics;Lipid oxidation;Phosphatidylcholine;Thermal oxidation model reconstruction

• Hyocholic Acid Species as the Key Modulator for Cecal Epithelial Homeostasis in Low-Birth-Weight Piglets

  作者：Chang Yin;Xuan Liu;Wei Fang;Qingshi Meng;Xiaohui Feng;Weidong Zhang;Guoqi Dang;Ruqing Zhong;Liang Chen;Zirong Wang;Hongfu Zhang

  关键词：bile acid;gut barrier function;hyocholic acid species;low birth weight

• Rapid classification of rice according to storage duration via near-infrared spectroscopy and machine learning

  作者：Chen Zhai;Wenxiu Wang;Man Gao;Xiaohui Feng;Shengjie Zhang;Chengjing Qian

  关键词：Machine learning algorithms;Near-infrared spectroscopy;Rice;Storage duration

• Identification and quantitation of carbon–carbon double bond isomers of fatty acid in livestock and poultry meat

  作者：Chenyang Xu;Xiaohui Feng;Weihai Xing;Chaohua Tang;Xiaojie Sun;Youyou Yang;Junmin Zhang

  关键词：Double bond isomers;Fatty acids;LC-Q/ToF;Livestock and poultry meat;Paternò-Büchi reaction

• Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism

  作者：Youyou Yang;Dapeng Liu;Weihai Xing;Chaohua Tang;Xiaohui Feng;Junmin Zhang

  关键词：Autoxidation;Double bonds;Fatty acids;Volatiles