1. Comprehensive metabolite analysis of wheat dough in a continuous heating process. (March 2022) Authors: Cheng, Kunya; Wang, Binchen; Xiao, Lin; Bao, Yuxiang; Xu, Xianbing; Zhang, Sufang; Liu, Zhaofang; Dong, Liang Journal: Food research international Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process. Issue 4 (22nd February 2022) Authors: Bao, Yuxiang; Du, Jian; Xu, Chen; Wang, Meiting; Wang, Binchen; Xiao, Lin; Cheng, Kunya; Dong, Liang Journal: Journal of food processing and preservation Issue: Volume 46:Issue 4(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mechanism of palmitoleic acid oxidation into volatile compounds during heating. (10th January 2023) Authors: Gao, Pengxun; Bao, Yuxiang; Wang, Shuo; Lei, Liming; Wang, Binchen; Xiao, Lin; Cheng, Kunya; Wang, Yian; Zhang, Sufang; Dong, Liang Journal: Flavour and fragrance journal Issue: Volume 38:Number 2(2023) Page Start: 95 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗