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] 大鼠肠粘膜组织鲜味受体传感动力学研究 食品工业科技, 2018,
[2] PLGA-based nanofibers with a biomimetic polynoradrenaline sheath for rapid in vivo sampling of tetrodotoxin and sulfonamides in pufferfish Journal of Materials Chemistry B, 2018,
[3]刘源. Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging SCIENTIFIC REPORTS, 2018,
[4] Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy Journal of Aquatic Food Product Technology, 2018,
[5] 我国养殖河鲀(业)发展现状及研究进展 中国食品学报, 2018,
[6] Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry Meat Science, 2018,
[7] Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging Spectrochimica ACTA Part A-Molecular and Biomolecular Spectroscopy, 2018,
[8]刘源. 传统与现代工艺金华火腿蛋白质的体外消化特性研究 南京农业大学学报, 2018,
[9] Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams MEAT SCIENCE, 2021,
[10] A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams Sensors and Actuators B: Chemical, 2021,
[11] Mechanisms of umami taste perception: From molecular level to brain imaging CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021,
[12] The Research Progress on Food Umami Perception Journal of Chinese Institute of Food Science and Technology, 2021,
[13] 养殖暗纹东方鲀中7种醇提鲜味肽的鉴定及其呈鲜特性 食品科学, 2021,
[14] 三个品种白切鸡食用品质评价 食品工业科技, 2021,
[15] Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status Journal of Food Biochemistry, 2021,
total99 3/7
first
previous
next
last
Page
沪ICP备05052060 版权所有©上海交通大学
Click:
