Tianran Huang

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

The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products

Zongshuai Zhu, Yan Xu, Tianran Huang et al. · Food Control · 2022 · 40 citations

Food Chemistry, Environmental Chemistry, Engineering +14

Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃

Lei Yang, Jichao Huang, Yiqun Cheng et al. · Food Research International · 2022 · 27 citations

Different Packaging, Food Packaging, Microbial Contamination +11

Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) patties

Yan Xu, Yiqun Cheng, Zongshuai Zhu et al. · Food Control · 2022 · 22 citations

Mulberry Leaf, Food Bioactive Compound, Pan-fried Muscovy Duck +3

Effect of mulberry leaf (Morus alba L.) extract on the quality and formation of heterocyclic amines in braised muscovy duck

Yan Xu, Tianran Huang, Yongqiang Huang et al. · Food Control · 2023 · 20 citations

Mulberry Leaf, Heterocyclic Amines, Phytochemical +2