近期论文
查看导师最新文章
（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
Xue CY, Chen QC, He ZY, Wang ZJ, Qin F, Yang TY, Chen J,Zeng MM*. Non-precursors amino acids can inhibitβ-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food sytems.Meat Science, 2020, 169:108203
Xue CY, He ZY, Qin F, Chen J,Zeng MM*. Effects amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC-MS/MS and multivariate statistical analysis.Food Research International, 2020, 135:109299
Li Y, He JL, Quan W, He ZY, Qin F, Tao GJ, Wang ZJ,Zeng MM*, Chen J. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS.Food Chemistry, 2020, 326:127016
Quan W, Li Y, Jiao Y, Xue CY, Liu GP, Wang ZJ, He ZY, Qin F,Zeng MM*, Chen J. Simultaneous generation of acrylamide,β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model.Food Chemistry, 2020, 326:127387
Yang DD, He ZY, Gao DM, Qin F, Deng SL, Wang P, Xu XL, Chen J,Zeng MM*. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.Food Chemistry, 2019, 276:195-201
Jiao Y, Yan Y, He ZY, Gao DM, Qin F, Lu M, Xie MY, Chen J*,Zeng MM*. Inhibitory effects of catechins onβ-carbolines in tea leaves and chemical model systems.Food & Function, 2018, 9:3126-3133
Zeng MM*, Wang JH, Zhang MR, Chen J, He ZY, Qin F, Xu ZM, Cao DS, Chen J. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.Food Chemistry, 2018, 239:111-118
Chen J, He ZY, Qin F, Chen J*,Zeng MM*. Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS.Journal of Agricultural and Food Chemistry, 2017, 65:4493-4499
Chen J, He ZY, Qin F, Chen J, Cao DS, Guo FX*,Zeng MM*. Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.Food & Function, 2017, 8:3938-3950
Zeng MM, Zhang MR, He ZY, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties.Food Chemistry, 2017, 221:404-411
Zeng MM*, Zhang MR, Chen J, He ZY, Qin F, Hu CD, Xu HY, Tao GJ, Zhang S, Chen J. UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties.Chemometrics and Intelligent Laboratory Systems, 2017, 168:96-106
Jiao Y, He JL, Li FL, Tao GJ, Zhang S, Zhang SK, Qin F,Zeng MM*, Chen J*. Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation.Food Chemistry, 2017, 232:683-688
Yan Y, Zhang S, Tao GJ, You FH, Chen J*,Zeng MM*. Acetonitrile extraction coupled with UHPLC-MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products.Journal of Chromatography B, 2017, 1068-1069:173-179
Zeng MM, Li Y, He ZY, Qin F, Chen J*. Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.Meat Science, 2016, 116:50-57
Zeng MM, Li Y, He ZY, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics.European Food Research and Technology, 2016, 242:313-319
Zeng MM, He ZY, Zheng ZP, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.Journal of Agricultural and Food Chemistry, 2014, 62:9908-9915
Zeng MM, Li Y, He ZY, Qin F, Chen J*. Effects of different precursors on formation of heterocyclic amines of processed food by ultra-high performance liquid chromatography tandem mass spectrometry combined with principal component analysis.Chinese Journal of Analytical Chemistry, 2014, 41(1):71-76
Zeng MM, Adhikari B, He ZY, Qin F, Huang XL, Chen J*. Improving the foaming properties of soy protein isolate through partial enzymatic hydrolysis.Drying Technology, 2013, 31:1545-1552
Zeng MM, Zhang LX, He ZY, Qin F, Tang XY, Huang XL, Qu HH, Chen J*. Determination of flavor compounds of rice bran by GC-MS and chemometrics.Analytical Methods, 2012, 4:539-545
Zeng MM*, Liang YZ, Li HD, Wang B, Chen X. A metabolic profiling strategy for biomarker screening by GC-MS combined with multivariate resolution method and Monte Carlo PLS-DA.Analytical Methods, 2011, 3:438-445
京公网安备 11010802027423号