Author

Siyang Deng

Observed name: Deng, Siyang

Institutions: Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University

Observed institutions: University of Liège, Northeast Agricultural University, Sichuan University, Gembloux Agro-Bio Tech, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing Academy of Agriculture and Forestry Sciences, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Information Technology in Agriculture, Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Centrale Lille Institut

ORCID: 0000-0002-5189-9920

Observed ORCID: 0000-0002-5189-9920

OpenAlex ID: A5076534812

Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process

2023 · Dong Han, Siyang Deng, et al. · Food & Function · 77

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

2021 · Siyang Deng, Yunhe Liu, et al. · Food Chemistry · 72

Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit

2023 · Siyang Deng, Junmei Liu, et al. · Journal of Hazardous Materials · 63

Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

2022 · Siyang Deng, Shuo Shi, et al. · Meat Science · 42

LMOF serve as food preservative nanosensor for sensitive detection of nitrite in meat products

2022 · Siyang Deng, Huan Liu, et al. · LWT · 36

Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures

2021 · Siyang Deng, Xue Bai, et al. · Meat Science · 32

Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process

2020 · Qiang Zhong, Haijing Li, et al. · LWT · 25

Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

2024 · Junmei Liu, Siyang Deng, et al. · Food Chemistry X · 24

Rapid assessment of the quality attributes of beef musculus longissimus lumborum during chilled storage using fluorescence spectra excited at 340 nm

2023 · Huan Liu, Wenying Zhu, et al. · Food Control · 6

Study on the Preparation of Core–Shell Carbon-Based Absorbing Materials with a Small Particle Size of Fe3O4

2024 · Yining Jiang, Ziyang Qiu, et al. · Industrial & Engineering Chemistry Research · 1

Methods for robust and reliability-based design optimization of electromagnetic devices

2018 · Siyang Deng · 1

Ingredient-driven mitigation of warmed-over flavor by Chinese star anise in precooked Chinese stewed beef

2026 · Junmei Liu, Siyang Deng, et al. · Food Research International

Works count: 13

Citation count: 380

H-index: 8

I10-index: 8