G
Gong Zhang
Researcher at University of California, Davis
Publications - 7
Citations - 378
Gong Zhang is an academic researcher from University of California, Davis. The author has contributed to research in topics: Roasting & Acrylamide. The author has an hindex of 5, co-authored 6 publications receiving 294 citations.
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Journal ArticleDOI
HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)
Lu Xiao,Jihyun Lee,Gong Zhang,Susan E. Ebeler,Niramani Wickramasinghe,James N. Seiber,Alyson E. Mitchell +6 more
TL;DR: A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds, and the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting.
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Determination of advanced glycation endproducts by LC-MS/MS in raw and roasted almonds (Prunus dulcis).
TL;DR: A sensitive and reliable LC-(ESI)MS/MS method was developed and validated for the simultaneous analysis of five common advanced glycation endproducts (AGEs) after enzymatic digestion in raw and roasted almonds.
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Quantification of amygdalin in nonbitter, semibitter, and bitter almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS.
TL;DR: The results suggest that phenotype classification of almonds may be achieved on the basis of amygdalin levels, and suggest that growing region had a statistically significant effect on the Amygdalin concentration in commercial varieties.
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Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).
TL;DR: Changes in the volatile composition of light- and dark-roast almonds were evaluated during storage over 24 weeks at 25 or 35 °C using headspace solid phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS).
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Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.
TL;DR: Two sensitive and reliable LC-(ESI)MS/MS methods were used to evaluate the impact of roasting temperatures and times on acrylamide formation and a weak correlation between asparagine content in raw almonds and acryamide formation was observed.