Xuhui Huang

State Key Laboratory Of Marine Food Processing & Safety Control
Dalian, 116034, China

Last Updated: 09/26/2026

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Found 34 publications

Elucidating the thermal degradation of fish oil and algal oil: A comparative study on the evolution of flavor profiles and lipid oxidative pathways.

Elucidating the thermal degradation of fish oil and algal oil: A comparative study on the evolution of flavor profiles and lipid oxidative pathways.

Journal: Food research international (Ottawa, Ont.)

Published: May 06, 2026

Programming lipid oxidation pathways via electron transfer-tunable nanozymes.

Programming lipid oxidation pathways via electron transfer-tunable nanozymes.

Journal: Food research international (Ottawa, Ont.)

Published: March 07, 2026

The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures.

The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures.

Journal: Food chemistry

Published: February 02, 2026

Identification of natural spices based on high-resolution mass spectrometry using omics methods.

Identification of natural spices based on high-resolution mass spectrometry using omics methods.

Journal: Food chemistry

Published: January 22, 2026

Effect of Various Thermal Treatments on Erythromycin Residues and Degradation Products in Turbot Fish Meat: Implications for Food Safety.

Effect of Various Thermal Treatments on Erythromycin Residues and Degradation Products in Turbot Fish Meat: Implications for Food Safety.

Journal: Foods (Basel, Switzerland)

Published: January 20, 2026

Comprehensive insights into time-dependent dynamic of maturation time on flavor formation in low-salt fermented tilapia.

Comprehensive insights into time-dependent dynamic of maturation time on flavor formation in low-salt fermented tilapia.

Journal: Food chemistry

Published: December 15, 2025

Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat.

Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat.

Journal: Journal of agricultural and food chemistry

Published: November 27, 2025

Multiprotein blends-regulated high-moisture extruded seafood analogs: texture, structure, and flavor profile.

Multiprotein blends-regulated high-moisture extruded seafood analogs: texture, structure, and flavor profile.

Journal: Food research international (Ottawa, Ont.)

Published: November 24, 2025

Flavoromics and lipidomics analysis of volatile compound formation in different aquatic lipids under thermal oxidation.

Flavoromics and lipidomics analysis of volatile compound formation in different aquatic lipids under thermal oxidation.

Journal: Food chemistry

Published: November 03, 2025

Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins.

Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins.

Journal: Journal of agricultural and food chemistry

Published: October 24, 2025

Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material-adapted processing conditions.

Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material-adapted processing conditions.

Journal: Food research international (Ottawa, Ont.)

Published: October 10, 2025

Salt-mediated flavor dynamics in marinated crayfish (Procambarus clarkii): Multi-omics evidence for the dual role of NaCl in regulating saltiness and flavor formation.

Salt-mediated flavor dynamics in marinated crayfish (Procambarus clarkii): Multi-omics evidence for the dual role of NaCl in regulating saltiness and flavor formation.

Journal: Food chemistry

Published: August 13, 2025

Showing 1-12 of 34

Last Updated: 09/26/2026