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Meng Dong

Dalian Polytechnic University

5

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48

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Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing.

2022 Food Chemistry
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Postmortem Nucleotide Degradation in Turbot Mince during Chill and Partial Freezing Storage

2019 Food Chemistry
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High-Throughput, Rapid Quantification of Phthalic Acid Esters and Alkylphenols in Fish using a Coated Direct Inlet Probe Coupled with Atmospheric Pressure Chemical Ionization

2019 Journal of Agricultural and Food Chemistry
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Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis

2018 Food Chemistry
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Unfolding/Refolding Study on Collagen from Sea Cucumber Based on 2D Fourier Transform Infrared Spectroscopy

2016 Molecules
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