上海交通大学-食品风味创新团队-科学研究

Cross-cultural sensory and emotions evaluation of chicken-spice blend by Chinese and Pakistani consumers
2023-02-03
作者：Rani Andaleeb, Yanping Chen, Zhaokun Liu, Yin Zhang, Muzahir Hussain, Yingshuang Lu, Yuan Liu...
细胞生物传感器在食品风味评价中的研究进展
2023-01-31
作者：郭程琳，樊玉霞，陈高乐，刘登勇，刘源期刊：食品科学摘要：食品风味是优质食品的重要属性，味觉和嗅...
GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate
2023-01-17
作者：Anran Zheng, Chaokun Wei , Dunhua Liu , Kiran Thakur , Jianguo Zhang , Zhaojun Wei期刊：Curren...
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition
2023-01-06
作者：Yiwen Zhu, Jing Liu, Yuan Liu期刊：Current Opinion in Food Science摘要：The umami taste tends...
Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
2022-12-21
作者：Shui Jiang, Yiwen Zhu, Jinyue Peng, Yin Zhang, Weiyi Zhang, Yuan Liu期刊：Food Chemistry摘要：...
Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry
2022-12-02
作者：Dengyong Liu, Cong Yang, Lu Bai, Xi Feng , Yanping Chen , Yin Zhang and Yuan Liu 期刊：Fo...

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