Number of items: 9.
Article
Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. and Cheng, Q.
(2022)
Interactions of umami with the four other basic tastes in equi-intense aqueous solutions.
Food Quality and Preference, 98.
104503.
ISSN 0950-3293
doi: https://doi.org/10.1016/j.foodqual.2021.104503
Wang, Y., Cao, J., Sun, Y., Xing, Y., Pang, X., Chen, X., Fei, P., Li, Z., Cheng, Q., Kang, H. and Hu, X.
(2021)
Development and validation of a sensitive enzyme-linked immunosorbent assay for clonidine hydrochloride in pig urine and pork samples.
Food and Agricultural Immunology, 32 (1).
pp. 851-862.
ISSN 1465-3443
doi: https://doi.org/10.1080/09540105.2021.2001439
Huang, Y.-Z., Liu, Y., Jin, Z., Cheng, Q., Qian, M., Zhu, B.-W. and Dong, X.-P.
(2021)
Sensory evaluation of fresh/frozen mackerel products: a review.
Comprehensive Reviews in Food Science and Food Safety.
ISSN 1541-4337
doi: https://doi.org/10.1111/1541-4337.12776
Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q., Qi, H., Konno, K. and Dong, X.
(2021)
Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis.
Food Science & Nutrition, 9 (1).
pp. 154-163.
ISSN 2048-7177
doi: https://doi.org/10.1002/fsn3.1974
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 Mar 23 05:32:06 2023 UTC.