1. A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast. (15th September 2022) Authors: Jiao, Dan; Zhang, Dequan; Chen, Ruixia; Yang, Xiaoyue; Shi, Haonan; Liu, Huan; Wang, Zhenyu; Lu, Lianshui; Hui, Teng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 167(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of Impacts of Crossing Bridges on Flood Control and Dike Safety. Issue 6 (March 2020) Authors: Hui, Teng; Lirong, Wang; Bin, Yan; Bing, Geng Journal: IOP conference series Issue: Volume 780:Issue 6(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of One-Dimensional and Two-Dimensional Coupled Overtopping Embankment Flood Model in Wuyi River. Issue 1 (March 2020) Authors: Hui, Teng; Lirong, Wang; Hanze, Li; Hongri, Zheng; Qian, Li Journal: IOP conference series Issue: Volume 794:Issue 1(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. (16th April 2022) Authors: Liu, Huan; Hui, Teng; Zheng, Xiaochun; Li, Shaobo; Wei, Xiangru; Li, Pi; Zhang, Dequan; Wang, Zhenyu Journal: Food chemistry Issue: Volume 374(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing. (October 2015) Authors: Li, Junke; Hui, Teng; Wang, Fulong; Li, Shun; Cui, Baowei; Cui, Yuqing; Peng, Zengqi Journal: Food control Issue: Volume 56(2015:Oct.) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats. (30th January 2022) Authors: Ding, Xiaoqian; Zhang, Dequan; Liu, Huan; Wang, Zhenyu; Hui, Teng Journal: Food chemistry Issue: Volume 368(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties. (22nd October 2019) Authors: Suleman, Raheel; Hui, Teng; Wang, Zhenyu; Liu, Huan; Zhang, Dequan Journal: International journal of food science & technology Issue: Volume 55:Number 3(2020) Page Start: 1057 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam. (February 2023) Authors: Hui, Teng; Fang, Zhengfeng; Ma, Qianli; Hamid, Nazimah; Li, Yanlei Journal: Meat science Issue: Volume 196(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. (September 2020) Authors: Suleman, Raheel; Wang, Zhenyu; Aadil, Rana Muhammad; Hui, Teng; Hopkins, David L.; Zhang, Dequan Journal: Meat science Issue: Volume 167(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat. (15th March 2023) Authors: Hui, Teng; Fang, Zhengfeng; Hamid, Nazimah; Ma, Qianli; Cai, Kezhou Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 178(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗