You Long

Nanchang University — China

Medicine · Health Sciences

8h-index305citations13works1.82yr avg
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Research Topics

Coffee research and impacts(5), Potato Plant Research(4), Mycotoxins in Agriculture and Food(2), Spectroscopy and Chemometric Analyses(2), Advanced Glycation End Products research(2)

Publications13 total

Flavor modulation of braised He Bao carp (Cyprinus carpio) by natural plant spices: Insights from GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking analyses
Food Bioscience·2025
Magnetic covalent organic framework with theory calculation coupled to UPLC-MS/MS for selective enrichment and simultaneous quantification of seven emerging mycotoxins in wheat
Food Chemistry·2025
Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing
Foods·2025Open Access
Deoxynivalenol as a cross-contaminant in foods: Simultaneous detection, combined toxicity, and sustainable mitigation technologies
Food Bioscience·2025· 1 cited
Exploring correlations between soy sauce components and the formation of thermal contaminants during low-salt solid-state fermentation
Food Research International·2024· 8 cited
Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans
Food Research International·2023· 27 cited
Variation of bioactive compounds and 5-hydroxymethyl furfural in coffee beans during the roasting process using kinetics approach
Food Chemistry Advances·2023· 10 citedOpen Access
Development of QuEChERS clean-up based on EMR-lipid for simultaneous analysis of 9 mycotoxins, acaylamide and 5-Hydroxymethylfurfural in biscuit by UHPLC-MS/MS
Food Chemistry·2022· 26 cited
Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach
Frontiers in Nutrition·2022· 5 citedOpen Access
Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach
Food Chemistry·2022· 34 cited
Fast determination of lipid and protein content in green coffee beans from different origins using NIR spectroscopy and chemometrics
Journal of Food Composition and Analysis·2021· 62 cited
Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins
LWT·2020· 58 cited
1H NMR combined with PLS for the rapid determination of squalene and sterols in vegetable oils
Food Chemistry·2019· 74 cited

Frequent Co-authors

Yi Chen(12), Qiang Yu(12), Jianhua Xie(11), Mengting Zhu(7), Yousheng Huang(5), Yingjie Ma(4), Bei Gan(3), Yuting Wang(3), Bei Gan(2), Yuwei Liu(2), E Qianzhu(2), Tao Shi(1), Xingyu Zhou(1), Huo Xi(1), XiangZhong Zeng(1), Lijun Tang(1), Bin Li(1), Jinlong Tian(1), Yin Wan(1), Ruihong Dong(1)