Pinghua Deng

机构：Nanjing Agricultural University · ORCID：0009-0003-9095-3138

发表论文 6 篇 · 总被引 48 次 · h-index 4

代表论文

• Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level (2024 · Meat Science · 被引 27)
• Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system (2025 · Food Chemistry · 被引 7)
• Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products (2023 · Molecules · 被引 7)
• The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level (2025 · Meat Science · 被引 2)
• The inhibitory potential effect of CMC-Na on PhIP, Harman, and Norharman formation in low-NaCl fried beef patties under repeated freeze-thaw cycles (2025 · Food Chemistry · 被引 1)
• Rehydration and ultrasonic-assisted decolouration of dry tilapia ( Oreochromis niloticus ) skin (2009 · Proceedings of the Institution of Mechanical Engineers Part B Journal of Engineering Manufacture)