Keqiang Lai

机构：Shanghai Ocean University · ORCID：0000-0001-5462-6285

发表论文 118 篇 · 总被引 3225 次 · h-index 30

代表论文

• Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system (2024 · Journal of the Science of Food and Agriculture · 被引 16)
• A simple and efficient alginate hydrogel combined with surface-enhanced Raman spectroscopy for quantitative analysis of sodium nitrite in meat products (2024 · The Analyst · 被引 11)
• Development of a Novel Colorimetric pH Biosensor Based on A-Motif Structures for Rapid Food Freshness Monitoring and Spoilage Detection (2024 · Biosensors · 被引 10)
• Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds (2025 · Meat Science · 被引 9)
• Accumulation of N-carboxymethyllysine and N-carboxyethyllysine in precooked pork during cold storage and subsequent reheating (2024 · Food Chemistry · 被引 9)
• Rapid determination of malachite green in fish by surface-enhanced Raman spectroscopy combined with MIL-100 (Fe) (2025 · Microchimica Acta · 被引 8)