上海交通大学-食品风味创新团队-科学研究

In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach
2022-01-05
作者：Wenli Wang, Zhiyong Cui, Menghua Ning, Tianxing Zhou, Yuan Liu期刊：Biomaterials摘要：Umami, p...
不同高温烹饪方式加工过程中滩羊肉风味化合物的差异比较
2021-12-30
作者：柏霜，王永瑞，罗瑞明，尤丽琴，丁丹，柏鹤，沈菲期刊：食品科学摘要：探讨滩羊肉高温烹饪（炒...
养殖暗纹东方鲀中7种醇提鲜味肽的鉴定及其呈鲜特性
2021-11-23
作者：宁梦华，王文利，陈高乐，刘源期刊：食品科学摘要：为进一步发掘鲜味肽并探索其构效关系，以60%乙醇...
Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor
2021-11-18
作者：Yuxia Fan, Yulin Huang, Ninglong Zhang, Gaole Chen, Shui Jiang, Yin Zhang, Guangchang Pang, We...
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
2021-09-30
作者：Danni Zhang, Ni Yang, Ian D. Fisk , Jintao Li, Yuan Liu, Wenli Wang期刊：Food Chemistry摘要：T...
Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods
2021-09-24
作者：Shui Jiang, Dong Xia, Xiaoming Wang, Yaozhou Zhu, Gaole Chen , Yuan Liu期刊：LWT - Food Scienc...

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