Siyang Deng - Concepedia

Author

Siyang Deng

Institute of Food Science and Technology ORCID

Also Known As

Siyang Deng

Publications

298

Citations

H-Index

Concepts

All Affiliations

Institute of Food Science and Technology Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Gembloux Agro-Bio Tech

About

Siyang Deng is an author at Institute of Food Science and Technology specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	142
2	Engineering	2	2	72
3	Chemical Engineering	2	2	72
4	Biochemistry	1	1	20
5	Biomedical Engineering	1	1	45

Siyang Deng

Publications

293

Citations

H-Index

Page 1

	Year	Citations
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time Siyang Deng, Yunhe Liu, Feng Huang, Food Chemistry Storage TimeAnimal NutritionVolatile Flavor CompoundsFood AnalysisSensory Science	2021	64
Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process Dong Min Han, Siyang Deng, Hang Wang, Food & Function	2023	51
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit Siyang Deng, Junmei Liu, Dong Han, Journal of Hazardous Materials Chemical EngineeringEngineeringBiosensing SystemsBioprocess MonitoringMeat Products	2023	45
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon Siyang Deng, Shuo Shi, Xiufang Xia Meat Science Food ChemistryPlant PolyphenolsDry-fried BaconTanninResidual Nitrites	2022	35
Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures Siyang Deng, Xue Bai, Ying Li, Meat Science Food ChemistryNitrite LevelsN-nitrosamine AccumulationFood AnalysisFood Preservation	2021	31
LMOF serve as food preservative nanosensor for sensitive detection of nitrite in meat products Siyang Deng, Huan Liu, Chunhui Zhang, LWT NanosensorsEngineeringChemistryBiosensorsNanomedicine	2022	27
Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process Qiang Zhong, Haijing Li, Siyang Deng, LWT Food ChemistryBiochemistryTanninTannic Acid-induced ChangesFood Processing	2020	20
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating Junmei Liu, Siyang Deng, Jingfan Wang, Food Chemistry X	2024	20

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