上海交通大学-食品风味创新团队-科学研究

Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams
2019-11-15
作者：Shui Jiang , Dong Xia, Danni Zhang, Gaole Chen, Yuan Liu期刊：LWT - Food Science and Technolog...
Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise
2019-11-08
作者：Yan-xiu Qin, Dan-Dan Cai, Dan-ni Zhang, Yuan Liu & Ke-qiang Lai期刊：Journal of Food Measu...
Editorial: Food flavor Research in China
2019-10-15
作者：Yuan Liu期刊：Food ChemistryDOI:10.1016/j.foodchem.2019.125587.
Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products
2019-10-03
作者：Chao-Kun Wei, Zhi-Jing Ni , Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang , Zhao-Jun Wei期刊：Food...
Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)
2019-09-24
作者：Ninglong Zhang , Wenli Wang , Bei Li , Yuan Liu期刊：Food Bioscience摘要：Takifugu is famous f...
The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven’s law
2019-08-31
作者：Yiwen Zhu, Jing Wang, Wenli Wang, Gaole Chen & Yuan Liu期刊：Journal of Food Measurement a...

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