Chen, Jie

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Study on methods for measuring beef color and predicting storage time based on computer vision

Effect of freeze-thaw cycles on nutritional quality and processing characteristics of duck meat of different breeds

Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro-Fungi Fermentation

Synergistic effect of spice extracts on multiple hazards formation and sensory markers in beef flavoring

Genomic and Transcriptomic Analysis of Mutant <i>Bacillus subtilis</i> with Enhanced Nattokinase Production via ARTP Mutagenesis

Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations

A comprehensive review of <i>Cornus officinalis</i>: health benefits, phytochemistry, and pharmacological effects for functional drug and food development

Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways

Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-<i>b</i>]pyridine (PhIP) in both Benzaldehyde- and Phenylacetaldehyde-Creatinine Model Systems br

Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline