Dandan Da

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Jie Shi, Yingqun Nian, Dandan Da et al. · LWT · 2020 · 137 citations

Food Chemistry, Food Authentication, Sauce Spareribs +9

Acetylation and Phosphorylation of Proteins Affect Energy Metabolism and Pork Quality

Bo Zou, Di Zhao, He GuangJie et al. · Journal of Agricultural and Food Chemistry · 2020 · 42 citations

Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

Dandan Da, Yingqun Nian, Jie Shi et al. · Journal of Food Processing and Preservation · 2021 · 28 citations

Nutrition, Food Analysis, Meat Quality +16

Influence of induction cooking on the flavor of fat cover of braised pork belly

Dandan Da, Yingqun Nian, Bo Zou et al. · Journal of Food Science · 2021 · 19 citations