Zhengmao Yang

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Xiao-Sheng Liu, Jianbin Liu, Zhengmao Yang et al. · Molecules · 2014 · 71 citations · Full text

Agriculture, Food Science, Food Analysis +16

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

Zhengmao Yang, Rui Lü, Huanlu Song et al. · Journal of Food Processing and Preservation · 2016 · 38 citations

Agriculture, Food Science, Food Analysis +16

Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker

Wei Zhang, Xiaosheng Liu, Zhengmao Yang et al. · Journal of Food Science and Technology · 2018 · 17 citations

Agriculture, Food Science, Food Engineering +9

The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time

Rui Lü, Zhengmao Yang, Huanlu Song et al. · Journal of Food Processing and Preservation · 2015 · 12 citations

Agriculture, Biochemistry, Food Science +16