上海交通大学-食品风味创新团队-科学研究

Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS
2022-09-23
作者：Yanping Chen,He Chen,Dandan Cui,Xiaolei Fang,Jie Gao and Yuan Liu期刊：Molecules摘要：The flav...
In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupled with Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry
2022-09-19
作者：Hengli Meng, Shui Jiang，Yin Zhang ,Yun Hu and Yuan Liu期刊：Molecules摘要：Pufferfish is nutr...
Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT
2022-09-13
作者：Ninglong Zhang , Zhiyong Cui , Mingyang Li , Yuxia Fan , Jing Liu , Wenli Wang , Yin Zhang , Y...
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
2022-08-22
作者：Ben Wu, Imre Blank, Yin Zhang, and Yuan Liu期刊：Journal of Agricultural and Food Chemistry摘...
Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala
2022-08-09
作者：Rani Andaleeb, Danni Zhang, Shui Jiang, Yin Zhang, Yuan Liu期刊：Food Science and Human Wellne...
Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus
2022-08-09
作者：Youyou Li , Shui Jiang , Yiwen Zhu , Wenzheng Shi , Yin Zhang , Yuan Liu期刊：Food Science and...

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