Suhong Huang

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

Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying

Zongshuai Zhu, Yiqun Cheng, Suhong Huang et al. · Journal of Food Protection · 2019 · 26 citations

Food Chemistry, Health Sciences, Prepared Chicken Breast +7

The effect of oxidation and Maillard reaction on formation of N^ε-carboxymethyllysine and N^ε-carboxyethyllysine in prepared chicken breast

Zongshuai Zhu, Suhong Huang, Iftikhar Ali Khan et al. · CyTA - Journal of Food · 2019 · 22 citations · Full text

Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat

Suhong Huang, Xiaoli Dong, Yulong Zhang et al. · Food Science and Human Wellness · 2022 · 22 citations · Full text

Nutrition, Schiff Base, Food Analysis +22

Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Yajie Yu, Yiqun Cheng, Chong Wang et al. · Food Science and Human Wellness · 2022 · 21 citations · Full text

Organic Chemistry, Polyphenolics, Oxidative Stress +16