上海交通大学-食品风味创新团队-科学研究

发表文章

Remodeling of ryanodine receptor isoform 1 channel regulates the sweet and umami perception of Rattus norvegicus
2021-07-21
作者：Wenli Wang, Dingqiang Lu, Qiuda Xu, Yulian Jin, Guangchang Gang, Yuan Liu期刊：bioRxiv - Bioch...
A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus
2021-07-16
作者：Ninglong Zhang, Yunfeng Yang, Wenli Wang, Yuxia Fan, Yuan Liu期刊：LWT - Food Science and Tech...
Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status
2021-06-23
作者：Yanping Chen， Dandan Cai， Wenqian Li， Imre Blank，Yuan Liu期刊：Journal of Food Biochemistr...
A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams
2021-06-18
作者：Shui Jiang, Chendie Ni, Gaole Chen, Yuan Liu期刊：Sensors and Actuators B: Chemical摘要：Multi...
Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extracts
2021-06-01
作者：Wenli Wang, Menghua Ning, Yuxia Fan, Xia Liu, Gaole Chen, Yuan Liu期刊：Food and Chemical Toxi...
Highly sensitive glutamate biosensor based on platinum nanoparticles decorated MXene-Ti3C2Tx for l-glutamate determination in foodstuffs
2021-05-24
作者：Jingsi Liu, Yuxia Fan, Gaole Chen, Yuan Liu期刊：LWT - Food Science and Technology摘要：In thi...

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