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[1]刘源. Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter FOODS, 2022,
[2] Corrigendum to 'Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets' [Food Chem. 385 (2022) 132693] (Food Chemistry (2022) 385, (S0308814622006550), (10.1016/j.foodchem.2022.132693)) Food Chemistry, 2022,
[3] Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes FOOD CHEMISTRY, 2022,
[4]刘源. In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupled with Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry MOLECULES, 2022,
[5]刘源. Novel Pyramidal DNA Nanostructure as a Signal Probe Carrier Platform for Detection of Organophosphorus Pesticides FOOD ANALYTICAL METHODS, 2022,
[6] Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus) FOOD CHEMISTRY, 2022,
[7] Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT Journal of Agricultural and Food Chemistry, 2022,
[8] Effect of cooking processes on tilapia aroma and potential umami perception Food Science and Human Wellness, 2022,
[9] Investigating the influence of monosodium L-glutamate on brain responses via scalp-electroencephalogram (scalp-EEG) Food Science and Human Wellness, 2022,
[10] Biomimetic ion nanochannels for sensing umami substances BIOMATERIALS, 2022,
[11] A rational tool for the umami evaluation of peptides based on multi-techniques FOOD CHEMISTRY, 2022,
[12] Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets FOOD CHEMISTRY, 2022,
[13]刘源. 食品感官科学研究:挑战与可能 食品科学, 2022,
[14] 水产品滋味研究进展 食品科学技术学报, 2022,
[15] Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022,
total99 1/7
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