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黄

黄健花 (Jianhua Huang)

jiangnan university

37H指数
153论文数
4.6K被引数
收录论文 63
发表时间
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Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC–MS and molecular simulation approach鸡肉脂肪氧化水平对骨汤美拉德反应产物风味化合物和感官特性的影响：HS-SPME-GC–MS和分子模拟方法
errJournal of the Science of Food and Agriculture
IF3.5
err2026-04-11
err0
PREAI
errXinlei Shi; Heyan Li; Ling Yao; Nanyu Zhao; Zhihua Song; Jianhua Huang; Xiaosan Wang
err分享
err收藏
Bitter and astringent characteristics of alkalized cocoa powder: Analysis using UPLC-Q-TOF-MS/MS and molecular simulation碱化可可粉的苦涩和收敛特性：使用UPLC-Q-TOF-MS/MS和分子模拟的分析
errFood Chemistry
IF9.8
err2025-07-09
err0
PREAI
errXinlei Shi; Yulu Xiao; Nanyu Zhao; Ling Yao; Heyan Li; Jianhua Huang; Zhihua Song; Xiaosan Wang; Xingguo Wang
err分享
err收藏
Hydrophilic Polyphenylene Sulfide/Cellulose/Polyphenylene Sulfide Composite Membrane with High Bubble Point Pressure and High Oxygen Purity for Alkaline Water Electrolysis亲水聚苯撑硫醚/纤维素/聚苯撑硫醚复合膜，具有高气泡点压力和高氧气纯度，适用于碱性水电解
erracs applied engineering materials
IF4.7
err2025-03-31
err0
PREAI
errHuang, JH; Zheng, YL; Wu, H; Lin, H; Hong, YB; Chen, LH; Huang, LL
err分享
err收藏
Effect of amino acids on the formation and distribution of volatile aldehydes in high oleic sunflower oil during frying
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err0
PREAI
errHuang, Jianhua; Zhao, Nanyu; Wang, Lijun; He, Hongying; Song, Zhihua; Wang, Xingguo
err分享
err收藏
Effect of various microwave treatment parameters on the production of aldehydes in oil
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-01-01
err5
PREAI
errHuang, Jianhua; He, Hongying; Wang, Lijun; Song, Zhihua; Wang, Xingguo; Wang, Xiaosan
err分享
err收藏
Assessment of total glycerol core aldehyde and monomer content based on NIR and PLS
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2023-10-01
err3
PREAI
errHuang, Jianhua; He, Hongying; Wang, Lijun; Xu, Yu; Song, Zhihua; Wang, Xingguo; Wang, Xiaosan
err分享
err收藏
Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
errFOOD SCIENCE AND HUMAN WELLNESS
IF7.4
err2023-01-01
err14
errOAAI
errXu, Lirong; Wu, Gangcheng; Huang, Jianhua; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo
err分享
err收藏
Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-01-01
err6
PREAI
errHuang, Jianhua; Wang, Lijun; Guo, Yanjun; Chen, Chuying; Song, Zhihua; Wang, Xingguo
err分享
err收藏
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil
errFOOD CHEMISTRY
IF9.8
err2022-09-01
err38
PREAI
errHuang, Jianhua; Chen, Chuying; Song, Zhihua; Chang, Ming; Yao, Ling; Jin, Qingzhe; Wang, Xingguo
err分享
err收藏
Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying
errFOOD CHEMISTRY
IF9.8
err2022-08-01
err12
PREAI
errHuang, Jianhua; Guo, Yanjun; Lin, Junyu; Xia, Tian; Wang, Lijun; Mu, Hongyan; Liu, Ruijie; Jin, Qingzhe; Song, Zhihua; Wang, Xingguo
err分享
err收藏
Evaluation of polar compound distribution in edible oils under restaurant deep frying
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2022-03-01
err8
PREAI
errXu, Lirong; Yang, Fan; Li, Xu; Zhao, Chenwei; Jin, Qingzhe; Huang, Jianhua; Wang, Xingguo
err分享
err收藏
Synthesis of symmetrical medium- and long-chain triacylglycerols rich in arachidonic acid at sn-2 position for infant formula
errFOOD BIOSCIENCE
IF5.9
err2022-02-01
err9
PREAI
errJiang, Xuan; Huang, Jianhua; Li, Yaru; Wen, Ye; Wu, Shibin; Xu, Xiuli; Chao, Zhonghao; Zhang, Hong; Zou, Xiaoqiang
err分享
err收藏
Enzymatic synthesis of bornyl linoleate in a solvent-free system
errFOOD BIOSCIENCE
IF5.9
err2021-06-01
err5
PREAI
errWang, Xiaosan; Zhao, Yu; Jiang, Cong; Chang, Ming; Huang, Jianhua; Xie, Dan
err分享
err收藏
Contributions of different factors to ratio of 3-monochloro-1, 2-propanediol to 2-monochloro-1, 3-propanediol esters during frying simulation油炸模拟过程中不同因素对3-一氯-1，2-丙二醇与2-一氯-1，3-丙二醇酯之比的贡献
errFOOD CONTROL
IF6.3
err2021-06-01
err4
PREAI
errGuo, Yanjun; Zhang, Yuanbo; Liu, Ruijie; Chang, Ming; Huang, Jianhua; Wang, Xiaosan
err分享
err收藏
Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-05-01
err25
PREAI
errZhao, Zhengmei; Huang, Jianhua; Jin, Qingzhe; Wang, Xingguo
err分享
err收藏
A chitosan/dopamine-TiO2 composite nanofiltration membrane for antifouling in water purification
errCELLULOSE
IF4.8
err2021-04-05
err21
PREAI
errWang, Dong; Lin, Junkang; Huang, Jianhua; Zhang, Hui; Lin, Shan; Chen, Lihui; Ni, Yonghao; Huang, Liulian
err分享
err收藏
A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2021-03-15
err12
PREAI
errZhang, Youfeng; Zhou, Yang; Song, Zhihua; Jin, Jun; Tang, Junjun; Wang, Xingguo; Huang, Jianhua; Jin, Qingzhe
err分享
err收藏
Kinetic models to understand the coexistence of formation and decomposition of hydroperoxide during lipid oxidation
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-10-01
err20
PREAI
errLi, Xu; Wu, Gangcheng; Huang, Jianhua; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo
err分享
err收藏
Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil油炸负荷和变质的极性化合物对食用油起泡的单独和联合影响
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-08-01
err5
PREAI
errLi, Xu; Cheng, Xinyi; Wu, Gangcheng; Huang, Jianhua; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo
err分享
err收藏
Insights into effects of temperature and ultraviolet light on degradation of tocored with HPLC and UPC2-QTOF-MS
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-05-01
err4
PREAI
errZheng, Liyou; Jin, Jun; Karrar, Emad; Huang, Jianhua; Chang, Ming; Wang, Xingguo; Zhang, Hui; Jin, Qingzhe
err分享
err收藏

研究方向

脂质化学
合作学者
合作期刊
刘
刘艳 (Yan Liu)
H 指数: 118 · 论文数: 3.7K
Y
Yonghao Ni
H 指数: 89 · 论文数: 764
Yin Xiao 封面图
Yin Xiao (Yin Xiao)
H 指数: 83 · 论文数: 786
王
王东 (Dong Wang)
H 指数: 77 · 论文数: 1.3K
王
王兴国 (Xingguo Wang)
H 指数: 65 · 论文数: 949
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