Shuangyu Ma

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep

Wensheng Yao, Shuangyu Ma, Huiying Wu et al. · Food Chemistry · 2024 · 76 citations

Agriculture, Animal Sciences, Food Science +14

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

Wensheng Yao, Yingxuan Cai, Dengyong Liu et al. · Poultry Science · 2020 · 50 citations · Full text

Agriculture, Food Science, Poultry Science +17

Comparative analysis of flavor differences of six Chinese commercial smoked chicken

Cong Yang, Zhinan Zhao, Yufeng Zou et al. · CyTA - Journal of Food · 2021 · 12 citations · Full text

Agriculture, Food Science, Food Analysis +16

Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken

Xiao Wang, Dengyong Liu, Chao Du et al. · Journal of Food Science and Technology · 2021 · 11 citations · Full text

Agriculture, Biochemistry, Food Science +16

Evolution of key flavor compounds in sonit sheep lamb during grilling process using HS-GC-IMS, E-nose, E-tongue, and physicochemical techniques

Huiying Wu, Wensheng Yao, Shuangyu Ma et al. · International Journal of Gastronomy and Food Science · 2025 · 10 citations

Agriculture, Animal Sciences, Food Science +16