Volatile flavor constituents in the pork broth of black-pig
2017 · Food Chemistry · 202 citations
https://doi.org/10.1016/j.foodchem.2017.01.011
J
Jie Cheng
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Jie Cheng is an academic researcher from Chinese Academy of Sciences. The author has contributed to research in topics: Toxic Organic Pollutants Impact & Analytical chemistry methods development & Advanced biosensing and bioanalysis techniques. The author has an h-index of 38, co-authored 158 publications.
ORCID: 0000-0003-0773-0244Papers by this author
worksAroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers
2018 · Journal of Agricultural and Food Chemistry · 157 citations
https://doi.org/10.1021/acs.jafc.8b03297
Distribution and bioaccumulation of endocrine disrupting chemicals in water, sediment and fishes in a shallow Chinese freshwater lake: Implications for ecological and human health risks
2017 · Ecotoxicology and Environmental Safety · 141 citations
https://doi.org/10.1016/j.ecoenv.2017.02.045
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
2018 · Food Chemistry · 102 citations
https://doi.org/10.1016/j.foodchem.2018.07.106
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
2018 · Food Chemistry · 97 citations
https://doi.org/10.1016/j.foodchem.2018.08.096
Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy
2018 · Food Chemistry · 65 citations
https://doi.org/10.1016/j.foodchem.2018.10.004
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