上海交通大学-食品风味创新团队-科学研究

Mechanisms of umami taste perception: From molecular level to brain imaging
2021-05-17
作者：Ben Wu,Sally Eldeghaidy,Charfedinne Ayed,Ian D Fisk,Louise Hewson &Yuan Liu期刊：Food Scie...
Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing
2021-05-05
作者：Xiaozi Lin, Xiangyun Ren, Yingying Huang, Zhangcheng Liang, Weixin Li, Hao Su, Zhigang He期刊...
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
2021-02-16
作者：Wenqian Li, Yan Ping Chen, Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu期刊：Food Research Inte...
食品鲜味感知研究进展
2021-01-25
作者：朱忆雯，张宁龙，姜水，刘静，刘源期刊：中国食品学报摘要：食品感知是未来食品个性化需求和智能制造...
Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis
2020-12-10
作者：Shuang Bai, Yongrui Wang, Ruiming Luo, Fei Shen, He Bai, Dan Ding期刊：LWT - Food Science and...
Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China
2020-12-10
作者：Shuang Bai, Yongrui Wang, Ruiming Luo, Fei Shen, He Bai, Dan Ding期刊：LWT - Food Science and...

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