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£¨1£©Hui, T.; Li, Y. L.; Chen, R. X.; Yang, X. Y.; Liu, H.; Wang, Z. Y.; Zhang, D. Q. The Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions. J. Agric. Food Chem. 2021. DOI: 10.1021/acs.jafc.1c05698.

£¨2£©Ding, X. Q.; Zhang, D. Q; Liu, H.; Wang, Z. Y.; Hui, T*. Chlorogenic Acid and Epicatechin: An Efficient Inhibitor of Heterocyclic Amines in Charcoal Roasted Lamb Meats. Food Chem. 2021, 130865. DOI: 10.1016/j.foodchem.2021.130865.

£¨3£©Xu Y. J.; Zhang, D. Q.; Chen, R. X.; Yang, X. Y.; Liu, H.; Wang, Z. Y.; Hui, T*. Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose. Foods, 2021, 10(11), 2676. DOI: 10.3390/foods10112676.

£¨4£©Xu, Y. J.; Zhang, D. Q.; Liu, H.; Wang, Z. Y.; Hui, T*.; Sun, J. L*. Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting. Foods, 2021, 10(7), 2 1508. DOI10.3390/foods10071508.

£¨5£©Chen, R. X.; Zhang, D. Q.; Liu, H.; Wang, Z. Y.; Hui, T*. Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment. Foods, 2021, 10(6), 1234. DOI10.3390/foods10061234.