Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

by Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang, Yizhuang Tang
Published 2020-07-01

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensor...

by Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang
Published 2020-04-01

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

by Yan Huang, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang, Yuyu Zhang
Published 2022-03-01

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

by Lili Zhang, Wen Duan, Yan Huang, Yuyu Zhang, Baoguo Sun, Dandan Pu, Yizhuang Tang, Chao Liu
Published 2020-01-01

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

by Lili Zhang, Zhilin Hao, Chao Zhao, Yuyu Zhang, Jian Li, Baoguo Sun, Yizhuang Tang, Meixiang Yao
Published 2021-10-01