上海交通大学-食品风味创新团队-科学研究

发表文章

Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
2024-04-02
作者：Haoli Wang, Xiaoxiao Feng, Imre Blank, Yiwen Zhu, Zhibin Liu, Li Ni, Chih-Cheng Lin, Yin Zhang...
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
2024-03-27
作者：Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, Jingke Ma, Yu Ke, Kequn Wang, Zhibin Liu, Li Ni, Chih-Ch...
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
2024-03-15
作者：Hengli Meng, Zhiyong Cui, Yanyang Yu, Yingqiu Li, Shui Jiang, and Yuan Liu期刊：Journal of Agr...
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
2024-01-26
作者：Zhiyong Cui, Hengli Meng, Tianxing Zhou, Yanyang Yu, Jiaming Gu, Zhiwei Zhang, Yiwen Zhu, Yin...
GC-MS、DSA结合化学计量学分析稀奶油发酵过程中挥发性风味物质变化
2023-08-25
作者：王梦松，魏超昆，范敏，刘慧，刘敦华期刊：食品科学摘要：采用固相微萃取-气相色谱-质谱法分析稀奶油...
Identifying Umami Peptides Specific to the T1R1/T1R3 Receptor via Phage Display
2023-07-31
作者：Mingyang Li, Xiaoyu Zhang, Yiwen Zhu, Xiancheng Zhang, Zhiyong Cui, Ninglong Zhang, Yue Sun, Z...

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