Number of items: 12.
2024
Sood, S., Methven, L. and Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556
(2024)
Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review.
Critical Reviews in Food Science and Nutrition.
ISSN 1549-7852
doi: https://doi.org/10.1080/10408398.2024.2365962
Sood, S., Methven, L., Balagiannis, D. P. and Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556
(2024)
Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline.
Food Chemistry, 438.
138065.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2023.138065
2023
Liu, Y., Huang, Y., Zhang, L., Li, S., Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556, Zhu, B. and Dong, X.
ORCID: https://orcid.org/0000-0002-5675-8932
(2023)
Effects of pork fat and linseed oil as additives on gel quality of fish cake.
Journal of Texture Studies, 54 (5).
pp. 693-705.
ISSN 1745-4603
doi: https://doi.org/10.1111/jtxs.12759
2022
Wang, S., Dermiki, M., Methven, L., Kennedy, O. B.
ORCID: https://orcid.org/0000-0003-3885-4872 and Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556
(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
2021
Wang, Y., Cao, J., Sun, Y., Xing, Y., Pang, X., Chen, X., Fei, P., Li, Z., Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556, 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.
ORCID: https://orcid.org/0000-0001-8198-8556, 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, 20 (4).
pp. 3504-3530.
ISSN 1541-4337
doi: https://doi.org/10.1111/1541-4337.12776
Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556, 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
2019
Akgün, B., Genc, S., Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556 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
2018
Lu, F., Kuhnle, G. K.
ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556
(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
2017
Lu, F., Kuhnle, G. K.
ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556
(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.
ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556
(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
2014
Zhang, Y., Cheng, Q.
ORCID: https://orcid.org/0000-0001-8198-8556, 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 Sat Aug 31 23:18:27 2024 UTC.