Teng Hui

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 · 253 citations

Agriculture, Food Science, Poultry Science +17

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 · 126 citations

Agriculture, Biochemistry, Food Science +16

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 · 117 citations

Agriculture, Food Science, Poultry Science +16

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Huan Liu, Teng Hui, Fei Fang et al. · Meat Science · 2021 · 78 citations

Agriculture, Food Science, Food Analysis +13

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

Y. Wang, Teng Hui, Y.W. Zhang et al. · Food Chemistry · 2014 · 62 citations

Life Sciences, Food Science, Zoology +14