| 1. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 2. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36696632] [10.1021/acs.jafc.2c08360] |
| 3. Yun-Jiao Ma, Tao Zhou, Wei Jiang, Bei-Wei Zhu, Ming Du, Xian-Bing Xu. (2022) Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction. FOOD CHEMISTRY, [PMID:36508869] [10.1016/j.foodchem.2022.135160] |
| 4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 5. Meichen Liu, Jingyang Yu, Tong Zhou, Huaneng Xu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine–Ribose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36070497] [10.1021/acs.jafc.2c04874] |
| 6. Dong-Yu Shen, Meng-Ke Li, Mu Zhao, Jie Li, Xinyue Cui, Ting-Ting Zou, Huan-Lu Song, Jian Xiong, Ku Li. (2022) Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2022.104879] |
| 7. Lin Wang, Cong Li, Sam Al-Dalali, Yiyang Liu, Hui Zhou, Conggui Chen, Baocai Xu, Ying Wang. (2022) Characterization of key aroma compounds in traditional beef soup. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2022.104839] |
| 8. Meng Wei, Xiaochang Liu, Peng Xie, Yuanhua Lei, Haojie Yu, Aiyun Han, Libin Xie, Hongliang Jia, Shaohua Lin, Yueyu Bai, Baozhong Sun, Songshan Zhang. (2022) Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. MOLECULES, 27 (11): (3593). [PMID:35684525] [10.3390/molecules27113593] |
| 9. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, [PMID:35413762] [10.1016/j.foodchem.2022.132611] |
| 10. Junyi Wang, Ruifang Wang, Yan Gao, Jing Wang, Lina Qiao, Huijuan Li, Guohua Zhao, Ning Zhang, Hitao Chen, Jie Sun, Shuqi Wang. (2025) Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process. JOURNAL OF FOOD SCIENCE, 90 (2): (e17660). [PMID:39929602] [10.1111/1750-3841.17660] |
| 11. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107374] |
| 12. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2024) Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. FOOD CHEMISTRY, [PMID:39186890] [10.1016/j.foodchem.2024.140954] |
| 13. Shen Cong, Yan Jing, Ai Zhipeng, Huang Hongbing, Mo Lin, Liang Bangzhi, Zhang ChangHui. (2024) Insights into the newly synthesized bi- Mannich base for carbon steel corrosion inhibition in H2S and HCl solution. Scientific Reports, 14 (1): (1-14). [PMID:39191811] [10.1038/s41598-024-70905-6] |
| 14. Meng Wei, Xiaochang Liu, Peng Xie, Aiyun Han, Yuanhua Lei, Xiaodong Yang, Yinchu Liu, Songshan Zhang, Baozhong Sun. (2024) Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches. JOURNAL OF MOLECULAR LIQUIDS, [PMID:] [10.1016/j.molliq.2024.124878] |
| 15. Jing Wang, Ruifang Wang, Junyi Wang, Yan Gao, Lina Qiao, Ning Zhang. (2025) Recognition of characteristic aroma-active components in Qingke (highand barley) through flavoromics analysis. FOOD CHEMISTRY, [PMID:40602137] [10.1016/j.foodchem.2025.145262] |
| 16. Pingyang Li, Yiyu Yin, Shijie Fan, Longzhu Zhou, Huihui Tian, Lupei Zhang, Jing Li, Kehan Ma, Junwei Hu, Yanan Yu, Qingyu Zhao, Youyou Yang, Yahui Wang, Ruiqi Peng, Yanxiang Zhang, Xuemei Gao, Yuchang Qin, Junmin Zhang, Chaohua Tang. (2025) Multi-omics Analysis of Lipids and Aroma Compounds in Beef under Grain-fed and Grass-fed Production Methods. Current Research in Food Science, [PMID:41140574] [10.1016/j.crfs.2025.101216] |
| 17. Jing Li, Huihui Tian, Miaomiao Dong, Yimeng Ren, Longzhu Zhou, Yujie Shi, Qingyu Zhao, Chaohua Tang, Junmin Zhang, Yueyu Bai. (2026) Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations. FOOD CHEMISTRY, [PMID:41797043] [10.1016/j.foodchem.2026.148641] |
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