Synopsis of recent research by authors named "DiaodiaoYang"
- Diaodiao Yang's research primarily focuses on the analysis of heterocyclic amines (HAs) in processed foods, specifically examining their accumulation during food processing stages.
- In the study titled "Accumulation of heterocyclic amines across low-temperature sausage processing stages as revealed by UPLC-MS/MS," Yang utilized ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS) to quantify HAs in low-temperature sausages.
- The findings indicate significant levels of both free and protein-bound HAs, with maximum total levels reaching 1.91 ng/g for free HAs and 162 for protein-bound HAs, highlighting potential health implications associated with these compounds in processed meat products.
