Research output per year
Research output per year
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Dive into the research topics where Laiyu Zhao is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Research output
- 6 Article
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Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods
Zhao, L., Wang, J., Yang, P., Erasmus, S. W., Huang, F., Barbut, S. & Zhang, C., Jul 2025, In: Meat Science. 225, 109819.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
Xu, Y., Wei, W., Lin, H., Huang, F., Yang, P., Liu, J., Zhao, L. & Zhang, C., Jul 2024, In: Meat Science. 213, 109478.Research output: Contribution to journal › Article › Academic › peer-review
Open Access5 Citations (Scopus) -
Volatile compounds and quality changes of lesser mealworm larvae: effect of blanching, storage temperature and time
Yener, S., Mishyna, M., Zhao, L., Velazco, O. N., Cadesky, L., Lakemond, C. & Fogliano, V., 2024, In: Journal of Insects as Food and Feed. 11, 3, p. 485-496Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Authenticating Tibetan pork in China by tracing the species and geographical features based on stable isotopic and multi-elemental fingerprints
Zhao, L., Zhang, H., Huang, F., Liu, H., Wang, T. & Zhang, C., Mar 2023, In: Food Control. 145, 109411.Research output: Contribution to journal › Article › Academic › peer-review
Open Access7 Citations (Scopus) -
Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
Zhao, L., Erasmus, S., Yang, P., Huang, F., Zhang, C. & van Ruth, S., 30 Nov 2023, In: Food Chemistry. 427, 136717.Research output: Contribution to journal › Article › Academic › peer-review
Open Access19 Citations (Scopus)
Projects
- 1 Active
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Characterization and authentication of Tibetan pork flavor compounds analysis and its formation mechanism.
Zhao, L. (PhD candidate), Barbut, S. (Promotor) & Erasmus, S. (Co-promotor)
15/02/21 → …
Project: PhD