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张

张晓鸣 (Xiaoming Zhang)

Jiangnan University

62H指数
459论文数
1.4W被引数
收录论文 225
发表时间
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Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxal外源性半胱氨酸氧化通过促进乙二醛和甲基乙二醛的形成，诱导了浅色甘氨酸-木糖美拉德反应产物的二次褐变。
errFood Chemistry
IF9.8
err2025-11-30
err0
PREAI
errQian Hou; Tong Zhou; Xinjing Li; Cuimin Hua; Heping Cui; Foxin Zhang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Amino acid promotes the formation of enals and 1-octen-3-ol from linoleic acid during the thermal reaction between alanine-xylose Amadori compound and Agrocybe aegerita enzymatic hydrolysates氨基酸在丙氨酸-木糖阿马多里化合物与鳞伞酶解物的热反应过程中，促进了亚油酸生成烯醛和1-辛烯-3-醇的形成。
errFood Bioscience
IF5.9
err2025-10-15
err0
PREAI
errTong Zhou; Qingqing Chai; Man Zhang; Heping Cui; Mingzhou Song; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching通过多维分析鉴定烫漂大蒜的特征性香气化合物，并通过半胱氨酸辅助温和烫漂改善感官品质
errFood Research International
IF8
err2025-10-02
err0
PREAI
errMengzhuo Wang; Xiaomin Wang; Yishun Yao; Jianzeng Liu; Heping Cui; Wenjian Yang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Low moisture-dependent synthesis of methionine–glucose Amadori compound: Suppression of secondary degradation by pH–temperature synergy低水分依赖性合成蛋氨酸-葡萄糖Amadori化合物：通过pH-温度协同抑制次级降解
errFood Chemistry
IF9.8
err2025-09-06
err0
PREAI
errShibin Deng; Heping Cui; Shahzad Hussain; Khizar Hayat; Jiahui Xiao; Xiaoming Zhang
err分享
err收藏
Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction添加调味料在电磁烹饪红烧肉过程中诱导特征香气化合物的可控形成：减弱脂质氧化和加速美拉德反应
errFood Chemistry
IF9.8
err2025-09-05
err0
PREAI
errXiaomin Wang; Yishun Yao; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho; Ahmad Mohammad Salamatullah
err分享
err收藏
Latent profile analysis of kinesiophobia in patients after lumbar spine surgery腰椎术后患者运动恐惧的潜类分析
errspine journal
IF2.7
err2025-08-26
err0
PREAI
errQin Huang; Xiaoming Zhang; Yanrui Ren
err分享
err收藏
Correlation between saltiness-enhancement and fluorescence intensity of Maillard reaction intermediates from corn peptides and taste stability during subsequent thermal reaction玉米肽美拉德反应中间产物中咸味增强与荧光强度之间的相关性及后续热反应过程中的呈味稳定性
errFood Chemistry
IF9.8
err2025-08-15
err0
PREAI
errXinjing Li; Tong Zhou; Chen Huang; Guzalnur Askar; Jingyang Yu; Shiqing Song; Foxin Zhang; Shahzad Hussain; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-D-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control外源木糖在调节Nα,Nε-双(1-脱氧-D-木糖基-1-基)赖氨酸热降解过程中吡嗪和呋喃形成方面的双重作用，通过温度、反应时间和木糖浓度的控制实现。
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errZhang, Han; Cui, Heping; Xia, Xue; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming
err分享
err收藏
Two treatment methods for hepatocellular carcinoma: Lenvatinib or bevacizumab combined with sintilimab and interventional therapy
errWORLD JOURNAL OF GASTROENTEROLOGY
IF5.4
err2025-03-14
err0
PREAI
errZhao, Fei-Yu; Zhang, Xiao-Ming; Qian, Nian-Song
err分享
err收藏
Tooth loss trajectories and their association with all-cause mortality among older Chinese adults中国老年人牙齿脱落轨迹及其与全因死亡率的关系
errFRONTIERS IN ORAL HEALTH
IF3.1
err2025-02-26
err0
errOAAI
errZhang, Xiaoming; Zeng, Rui; Ye, Dongmei; Shi, Mengxia; Zhu, Aizhang; Chen, Lihuan; Fan, Tenghui; Zhu, Ke; Xie, Fayi; Zhu, Wan; Zeng, Yufei; Wang, Jiang; Zhang, Wenwu
err分享
err收藏
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus双孢蘑菇酶解液增咸肽的分子特征及热稳定性
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-02-21
err0
PREAI
errLi, Meihua; Xia, Xue; Zhang, Foxin; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Association between cardiometabolic multimorbidity, body roundness index, and frailty index in Chinese middle-aged and older adults中国中老年人心脏代谢多发病与身体圆度指数、虚弱指数的关系
errJOURNAL OF NUTRITION HEALTH & AGING
IF4
err2025-02-01
err0
errOAAI
errZhang, Xiaoming; Ye, Dongmei; Zeng, Rui; Xie, Fayi; Zhu, Wan; Wang, Jiang; Zhu, Ke; Fan, Tenghui; Chen, Lihuan; Zhu, Aizhang; Shi, Mengxia; Dou, Qingli
err分享
err收藏
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errDeng, Shibin; Cui, Heping; Hussain, Shahzad; Hayat, Khizar; Liu, Wei; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Post-midnight versus pre-midnight surgery for patients with ruptured abdominal aortic aneurysm and the risk 1469 factors of postoperative mortality: A single-center study
errASIAN JOURNAL OF SURGERY
IF3.8
err2025-02-01
err0
errOAAI
errHung, Yan-Ye; Li, Qingle; Zhang, Xuemin; Zhang, Xiaoming
err分享
err收藏
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics通过无针对性和针对性的风味组学研究传统红烧肉特征香气的形成
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errYao, Yishun; Huang, Meigui; Liao, Qiuhong; Wang, Xiaomin; Yu, Jingyang; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from Coprinus comatus and Their Stability during Subsequent Thermal Treatment and Maillard Reaction
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-12-23
err0
PREAI
errSong, Mingzhou; Zhou, Tong; Liao, Qiuhong; Zhang, Foxin; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
The association between edentulism and cardiometabolic multimorbidity in US middle-aged and older adults美国中老年人edentulism与心脏代谢多发病的关系
errJOURNAL OF NUTRITION HEALTH & AGING
IF4
err2024-12-01
err0
errOAAI
errZhang, Xiaoming; Zeng, Rui; Xie, Fayi; Wang, Jiang; Ye, Dongmei; Zhu, Aizhang; Chen, Lihuan; Zhu, Wan; Zhu, Ke; Fan, Tenghui; Dou, Qingli; Zhang, Wenwu
err分享
err收藏
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources红烧肉香气特征挥发性成分及其前体来源
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err4
PREAI
errYao, Yishun; Huang, Meigui; Wang, Xiaomin; Yu, Jingyang; Cui, Heping; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Influence of aroma binding factors of coffee matrix on characteristic aroma in a model system
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-11-01
err0
errOAAI
errSun, Zhenchun; Lin, Yechun; Qu, Fang; Cui, Heping; Tao, Guangcan; Zhang, Xiaoming; Xu, Su
err分享
err收藏
Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in N α,N ε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-10-31
err0
PREAI
errZhang, Han; Cui, Heping; Xia, Xue; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏

研究方向

食品风味化学，食品添加剂与配料，香精香料、功能因子稳态化技术
合作学者
合作期刊
张强 封面图
张强 (Qiang Zhang)
H 指数: 208 · 论文数: 2.7K
C
Chi‐Tang Ho
H 指数: 123 · 论文数: 1.5K
Y
Yongjun Wang
H 指数: 98 · 论文数: 1.5K
A
A. Joachimiak
H 指数: 83 · 论文数: 1.7K
C
Chengmei Liu
H 指数: 83 · 论文数: 539
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