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Yu-Ying Zhang

Dalian Polytechnic University

12

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117

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Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing.

2022 Food Chemistry
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Comparison of amino acid, 5'-nucleotide and lipid metabolism of oysters (Crassostrea gigas Thunberg) captured in different seasons.

2021 Food Research International
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Coated direct inlet probe coupled with atmospheric-pressure chemical ionization and high-resolution mass spectrometry for fast quantitation of target analytes

2019 Journal of Chromatography A
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Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

2019 Food Chemistry
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Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps

2019 Food & Function
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Evaluation of lipid profile in different tissues of Japanese abalone Haliotis discus hannai Ino with UPLC-ESI-Q-TOF-MS-based lipidomic study

2018 Food Chemistry
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