上海交通大学-食品风味创新团队-科学研究

Highly-sensitive electrochemiluminescence biosensor for detection of inosine monophosphate in meat based on graphdiyne/AuNPs/luminol nanocomposites
2022-11-18
作者：Jing Liu, Yizhong Shen, Guangxian Wang, Yaodong Xiang, Yemin Guo, Xia Sun, Yuan Liu 期刊...
A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML
2022-11-09
作者：Zhiyong Cui, Zhiwei Zhang, Tianxing Zhou, Xueke Zhou, Yin Zhang, Hengli Meng, Wenli Wang, Yuan...
A versatile platform for colorimetric, fluorescence and photothermal multi-mode glyphosate sensing by carbon dots anchoring ferrocene metal-organic framework nanosheet
2022-11-03
作者：Xueli Luo, Gengli Huang, Chenxu Bai, Chunyan Wang, Ying Yu, Youwen Tan, Chenyu Tang, Jia...
食品感官科学研究：挑战与可能
2022-10-26
作者：陈建设，刘源，师锦刚期刊：食品科学摘要：食品感官科学作为食品科学属下的一门独立学科...
食品鲜味研究热点：争议与功能
2022-10-26
作者：刘源，朱忆雯，李明阳，张宁龙，王文利期刊：食品科学摘要：鲜味作为5 种基本滋味之一，是蛋白质或/...
Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China
2022-09-29
作者：Yadong Jin, Shuang Bai, Zengwen Huang, Liqin You and Tonggang Zhang期刊：Frontiers in Nutritio...

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