上海交通大学-食品风味创新团队-科学研究

琥珀酸二钠与谷氨酸钠相互作用及喜好度分析
2018-11-21
作者：王晶，李蓓，王文利，张丹妮，刘源期刊：食品科学摘要：采用成对比较检验，测定0.300?g/100?mL谷氨酸...
牛肉风味肽的研究进展
2018-07-16
作者：张宁龙，王文利，刘源期刊：食品工业科技摘要：牛肉风味肽(beefy meaty peptide, BMP)是在牛肉中首次...
Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging
2018-07-12
作者：Wei Wei , Yu Yan, Xiao-Peng Zhang, Yuan Liu, Ying Lu, Wen-Zheng Shi, Chang-Hua Xu期刊：Spectro...
大鼠肠粘膜组织鲜味受体传感动力学研究
2018-04-23
作者：刘谡瑶，庞广昌，刘源期刊：食品工业科技摘要：鲜味受体不仅存在于味蕾组织, 也存在于肠黏膜等组织中...
Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy
2018-04-12
作者：Wenli Wang,Weihua Chen,Hongyu Tian &Yuan Liu 期刊：Journal of Aquatic Food Product Te...
PLGA-based nanofibers with a biomimetic polynoradrenaline sheath for rapid in vivo sampling of tetrodotoxin and sulfonamides in pufferfish
2018-04-11
作者：Yijia Tang, Siming Huang, Jianqiao Xu, Gangfeng Ouyang and Yuan Liu期刊：Journal o...

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