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food chemistry(2)
international journal of food science and technology(1)

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Shi, Haonan AND Gao, Rongmei AND Liu, Huan AND Wang, Zhenyu AND Zhang, Chunjiang AND Zhang, Dequan(0)

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wageningen univ, food qual & design, pob 8130, nl-6700 ew wageningen, netherlands(2)
chinese acad agr sci, inst food sci & technol, integrated lab proc technol chinese meat dishes, beijing 100193, peoples r china(1)
chinese acad agr sci, inst urban agr(1)
chinese acad agr sci, inst urban agr, chengdu natl agr sci & technol ctr, chengdu 610213, peoples r china(1)
chinese acad agr sci, key lab agroprod proc, minist agr & rural affairs, inst food sci & technol, beijing 100193, peoples r china(1)
chinese acad agr sci, minist agr & rural affairs, inst food sci & technol, key lab agroprod qual & safety control sto(1)
chinese acad agr sci, minist agr & rural affairs, inst food sci & technol, key lab agroprod qual & safety control storage & t, beijing 100193, peoples r china(1)

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2025(1)
2024(2)

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资源类型: 外文期刊

作者:Shi, Haonan(精确检索)

作者:Gao, Rongmei(精确检索)

作者:Liu, Huan(精确检索)

作者:Wang, Zhenyu(精确检索)

作者:Zhang, Chunjiang(精确检索)

作者:Zhang, Dequan(精确检索)

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1Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times

作者： Shi, Haonan; Zhang, Dequan; Liu, Huan; Gao, Rongmei; Wang, Zhenyu; Zhang, Chunjiang; SCIE（2025版） EI（2025版）

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Integrated Lab Proc Technol Chinese Meat Dishes, Beijing 100193, Peoples R China; Wageningen Univ, Food Qual & Design, POB 8130, NL-6700 EW Wageningen, Netherlands; Chinese Acad Agr Sci, Inst Urban Agr, Chengdu Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China; Chinese Acad Agr Sci, Inst Urban Agr;

来源：FOOD CHEMISTRY

关键词： Maillard reaction Pyrazines Glyoxal Methylglyoxal N-epsilon-carboxymethyllysine N-epsilon-carboxyethyllysine Amadori rearrangement Isotopic labeling

2Identification of potential markers, key aroma compounds, and hazardous compounds in different types of smoked meat products

作者： Gao, Rongmei; Shi, Haonan; Nie, Ruotong; Liu, Huan; Wang, Zhenyu; Zhang, Dequan; Zhang, Chunjiang; SCIE（2024版） EI（2024版）

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Advanced glycation end products heterocyclic aromatic amines polycyclic aromatic hydrocarbons smoked meat visualisation volatile aroma compounds

3Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products

作者： Shi, Haonan; Gao, Rongmei; Liu, Huan; Wang, Zhenyu; Zhang, Chunjiang; Zhang, Dequan; SCIE（2024版） EI（2024版）

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Beijing 100193, Peoples R China; Wageningen Univ, Food Qual & Design, POB 8130, NL-6700 EW Wageningen, Netherlands; Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Sto;

来源：FOOD CHEMISTRY

关键词： Roast Meat Aroma compounds Advanced glycation end products Heterocyclic aromatic amines Maillard reaction