百晓学者学者目录

张婷婷

山东农业大学

精选作品

期刊论文

2026

Effect of pickling and packaging difference on characteristic flavor quality of ready-to-eat wakame

Si-Jia Lin, Tingting Zhang, Yan Guo, Ke Zhang, Lei Qin, Xu-Hui Huang

Blue Biotechnology

DOI

2025

Impact of thermal processing on flavor changes in rainbow trout: role of myofibrillar protein and lipid interactions.

Tingting Zhang, Xu-Song Wang, Ke Zhang, Huiting Zhai, Chunyang Li, Lei Qin, Xuhui Huang

Food Chemistry

DOI

2025

Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.

Ke Zhang, Tingting Zhang, Xinyi Qi, Bao-Cai Xu, Lei Qin, Beiwei Zhu, Xuhui Huang

Food & Function

DOI

2024

Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures

Hui-Lin Zhao, Tingting Zhang, Jia-Nan Chen, Lei Qin, Xiuping Dong, Xuhui Huang

Food Bioscience

DOI

2024

Effects of Thermal Oxidation Interaction via Various Polar Lipid and Myofibrillar Proteins on the Aroma Formation in Large Yellow Croaker

Tingting Zhang, Ke Zhang, Xinyi Qi, Si-Jia Lin, Lei Qin, Xuhui Huang

Food Bioscience

DOI

2023

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Ke Zhang, Tingting Zhang, Renrong Guo, Q. Ye, Hui Zhao, Xu-Hui Huang

Food Chemistry: X

DOI

2022

Non-enzymatic electrochemical sensor based on an AuNPs/Cu-N-C composite for efficient nitrite sensing in sausage samples

Xiaonan Liu, Tingting Zhang, Xiangyang Li, Shiyun Ai, Shuang Zhou

New Journal of Chemistry

DOI

研究方向

电化学分析食品污染物检测

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