Language :
中文
刘源
Home
Scientific Research
Research Field
Paper Publications
Patents
Published Books
Research Projects
Teaching Research
Teaching Resources
Teaching Information
Teaching Achievement
Awards and Honours
Admission Information
Student Information
My Album
Blog
MOBILE Version
Paper Publications
Current position:
SJTU-MFFi
>
Scientific Research
>
Paper Publications
[1]刘源. Electrochemical Signal Amplification Strategies and Their Use in Olfactory and Taste Evaluation Biosensors, 2022,
[2] In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach Biomaterials, 2022,
[3] 油脂的风味及感知 食品与生物技术学报, 2022,
[4]刘源. 市售人造肉饼食用品质评价 中国食品学报, 2022,
[5] Strategies to improve meat-like properties of meat analogs meeting consumers' expectations BIOMATERIALS, 2022,
[6] Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS Molecules, 2022,
[7] 基于智能感官与人工感官评价的中国三大干腌火腿风味特性分析 食品工业科技, 2020,
[8] Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor BIOSENSORS & BIOELECTRONICS, 2022,
[9] Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods LWT - Food Science and Technology, 2021,
[10] A novel umami electrochemical biosensor based on AuNPs@ZIF-8/Ti3C2 MXene immobilized T1R1-VFT Food Chemistry, 2022,
[11] Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala Food Science and Human Wellness, 2022,
[12]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,
[13] Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus Food Science and Human Wellness, 2022,
[14] Correlation analysis on sensory characteristics and physicochemical indices of bone broth under different processing methods Food Chemistry Advances, 2022,
[15] Interaction between Disodium Succinate and Monosodium Glutamate and Their Hedonic Liking Shipin Kexue/Food Science, 2018,
total99 2/7
first
previous
next
last
Page
沪ICP备05052060 版权所有©上海交通大学
Click:
