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List of works by Yuyu Zhang

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

scientific article published on 02 April 2020

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

scientific article published on 09 January 2020

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

scientific article published on 04 June 2020

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce

scientific article published on 13 November 2020

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

scientific article published on 03 December 2018

Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC-QTOF-MS/MS

scientific article published on 26 June 2020

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

scientific article published on 31 December 2020

The application of 1H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef

scientific article published on 21 July 2020

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