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Items where Author is "Cheng, Dr Qiaofen"

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Article

Akgün, B., Genc, S., Cheng, Q. and Isik, Ö. (2019) Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids. Czech Journal of Food Sciences, 37 (2). pp. 93-98. doi: https://doi.org/10.17221/140/2018-CJFS

Lu, F., Kuhnle, G. K. and Cheng, Q. (2018) The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control, 92. pp. 399-411. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2018.05.018

Lu, F., Kuhnle, G. K. and Cheng, Q. (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control, 81. pp. 113-125. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2017.05.043

Lu, F., Kuhnle, G. K. and Cheng, Q. (2017) Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control, 73 (B). pp. 306-315. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2016.08.021

Zhang, Y., Cheng, Q., Yao, Y., Guo, X., Wang, R. and Peng, Z. (2014) A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells. European Food Research and Technology, 238 (4). pp. 565-571. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-013-2136-1

This list was generated on Thu Sep 19 18:58:20 2019 UTC.

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