Zhenyu Wang

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 et al. · Journal of Agricultural and Food Chemistry · 2019 · 242 citations

Flavoromics, Chemical Composition, Food Analysis +20

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 et al. · Food Chemistry · 2021 · 117 citations

Lipid Analysis, Biochemistry, Aroma Compounds +6

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Food Research International · 2020 · 112 citations

Key Aroma Compounds, Food Quality, Food Analysis +4

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

Na Ni, Zhenyu Wang, Fan He et al. · Process Biochemistry · 2014 · 107 citations

Gel Properties, Thermodynamics, Heat Induction +3

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose

X. Sun, Yumei Yu, Ahmed S.M. Saleh et al. · Food Research International · 2023 · 93 citations

Chinese Four, Flavoromics, Poultry Disease +4