Concepedia

Gaofeng Hu

GH

5

Publications

106

Citations

5

H-Index

2020

Active since

Affiliations

Hefei University of Technology(Current)

Gaofeng Hu is an author at Hefei University of Technology specializing in health sciences, food chemistry, and food quality.

Top concepts

HealthFood QualityFood ChemistryFood PreservativesFood SafetyBiochemistryMeat ScienceFood ProcessingFood TechnologyBiomanufacturing

Publications per year

2020–2023

5

Publications

5

Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds

Gaofeng Hu, Kezhou Cai, Yuzhu Li et al. · Food Research International · 2021 · 37 citations

Food Preservatives, Significant Inhibition, Charcoal-grilled Pork Sausages +1

Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

Yuzhu Li, Kezhou Cai, Gaofeng Hu et al. · Food Control · 2020 · 25 citations

Food Chemistry, Substitute Salts, Food Biophysics +6

Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Wen Nie, Kezhou Cai, Yu‐zhu Li et al. · Journal of Food Processing and Preservation · 2020 · 20 citations

Food Chemistry, Higher Formation, Pah4 Formation +15

Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds

Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu et al. · Journal of the Science of Food and Agriculture · 2023 · 13 citations · Full text

γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

Yuzhu Li, Kezhou Cai, Gaofeng Hu et al. · Radiation Physics and Chemistry · 2021 · 11 citations

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