Zongshuai Zhu

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

Di Wang, Jian Zhang, Zongshuai Zhu et al. · LWT · 2021 · 71 citations · Full text

Water-boiled Salted Duck, Shelf Life, Flavoromics +16

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis

Anthony Pius Bassey, Yongfang Chen, Zongshuai Zhu et al. · Food Research International · 2021 · 66 citations

Quality Characteristics, Pork Loins, Microbial Contamination +8

Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

Yiqun Cheng, Yajie Yu, Chong Wang et al. · Food Control · 2020 · 64 citations

Pharmacology, Deep-fried Chicken Wings, Saccharum Officinarum L. +1

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities

Iftikhar Ali Khan, Ji Luo, Haibo Shi et al. · Food Chemistry · 2021 · 64 citations

Phenolic Compounds, Medicine, Phytochemical +5

Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao et al. · Food Chemistry · 2022 · 53 citations

Flavor Evaluation, Animal Nutrition, Feed Evaluation +7