上海交通大学-食品风味创新团队-科学研究

Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken
2020-09-18
作者：Yuan Xu, Yan Ping Chen, Shaolin Deng, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu期刊：F...
Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams
2020-08-26
作者：Wenli Wang , Ying Li , Xirui Zhou , Chunbao Li , Yuan Liu期刊：Meat Science摘要：A long ripeni...
Rational engineering of chromic material as near-infrared ratiometric fluorescent nanosensor for H2S monitoring in real food samples
2020-08-07
作者：Xiao Xiao, Tingting Wu, Jinxuan Cao, Chunlei Zhu, Yuan Liu, Xin Zhang, Yizhong Shen期刊：Senso...
Research on sensing characteristics of three human umami receptors via receptor-based biosensor
2020-08-04
作者：Weizhu Chen, Yulin Huang, Shui Jiang, Gaole Chen, Yuan Liu期刊：Flavour and Fragrance Journal...
Recent advances in development of biosensors for taste-related analyses
2020-06-04
作者：Ninglong Zhang, Xuan Wei, Yuxia Fan, Xirui Zhou, Yuan Liu期刊：TrAC Trends in Analytical Chemi...
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
2020-06-03
作者：Ziyuan Liu , Yiwen Zhu, Wenli Wang, Xirui Zhou, Gaole Chen, Yuan Liu期刊：Food Chemistry摘要：...

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