Shuang Bai

Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

Shuang Bai, Yongrui Wang, Ruiming Luo et al. · LWT · 2020 · 46 citations

Food Chemistry, Flavoromics, Flavor Volatile Compounds +2

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

Shuang Bai, Liqin You, Ji Chen et al. · Food Research International · 2022 · 44 citations

Meat Packaging, Volatile Flavor Compounds, Food Analysis +6

Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

Shuang Bai, Yongrui Wang, Ruiming Luo et al. · Food Science & Nutrition · 2020 · 34 citations · Full text

Dynamic changes in the water and volatile compounds of chicken breast during the frying process

Yongrui Wang, Heyu Zhang, Jiarui Cui et al. · Food Research International · 2023 · 29 citations

Food Chemistry, Dynamic Changes, Volatile Compounds +8

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

Yongzhao Bi, Yu-Long Luo, Ruiming Luo et al. · Frontiers in Nutrition · 2022 · 28 citations · Full text