Huan Liu - Concepedia

Author

Huan Liu

Chinese Academy of Agricultural Sciences ORCID

Also Known As

Huan Liu, Qianqian Li

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Ludong University Auckland University of Technology

About

Huan Liu is an author at Chinese Academy of Agricultural Sciences specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	607
2	Medicine	6	6	503
3	Engineering	5	5	113
4	Education	1	1	39
5	Natural Sciences	1	1	46

Huan Liu

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments Huan Liu, Zhenyu Wang, Dequan Zhang, Journal of Agricultural and Food Chemistry FlavoromicsChemical CompositionFood AnalysisBeijing Roasted DuckSensory Science	2019	242
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC Huan Liu, Teng Hui, Xiaochun Zheng, Food Chemistry Lipid AnalysisBiochemistryAroma CompoundsMedicineKey Lipids	2021	117
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction Huan Liu, Zhenyu Wang, Dequan Zhang, Food Research International Key Aroma CompoundsFood QualityFood AnalysisFood ProcessingMaillard Reaction	2020	112
The formation of key aroma compounds in roasted mutton during the traditional charcoal process Huan Liu, Teng Hui, Fei Fang, Meat Science Key Aroma CompoundsRoasted MuttonFlavoromicsTraditional Charcoal Process	2021	74
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis Huan Liu, Qianli Ma, Jiangtao Xing, Food Chemistry Food ChemistryHeat Transfer AnalysisAroma CompoundsFood AnalysisThermal Methods	2023	55
Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats Xiaoqian Ding, Dequan Zhang, Huan Liu, Food Chemistry Food ChemistryBiochemistryHeterocyclic AminesEfficient InhibitorOrganic Chemistry	2021	53
Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study Huan Liu, Xiangru Wei, Ruotong Nie, LWT Protein AssemblyFunctional PropertyFood BiophysicsComputational ChemistryAnalytical Ultracentrifugation	2021	46
Porcine reproductive and respiratory syndrome virus expressing E2 of classical swine fever virus protects pigs from a lethal challenge of highly-pathogenic PRRSV and CSFV Fei Gao, Yifeng Jiang, Guoxin Li, Vaccine PathogenesisViral PathogenesisPathologyVirologyPorcine Reproductive	2018	44
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments Huan Liu, Teng Hui, Fei Fang, Foods	2021	43
<i>HEADLESS</i>, a<i>WUSCHEL</i>homolog, uncovers novel aspects of shoot meristem regulation and leaf blade development in<i>Medicago truncatula</i> Yingying Meng, Huan Liu, Hui Wang, Journal of Experimental Botany	2018	42

Page 1