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Paper Publications
[1] GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions Food Research International, 2021,
[2] Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue Biosensors and Bioelectronics, 2021,
[3] A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus LWT, 2021,
[4] Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extracts Food and Chemical Toxicology, 2021,
[5] Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019,
[6] 牛肉风味肽的研究进展 食品工业科技, 2019,
[7]刘源. Development of PLA-PBSA based biodegradable active film and its application to salmon slices FOOD PACKAGING AND SHELF LIFE, 2019,
[8] Editorial: Chinese flavor science JOURNAL OF FOOD BIOCHEMISTRY, 2019,
[9]刘源. 香叶循环煮制对肉汤挥发性风味的影响研究 食品工业科技, 2019,
[10] Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes) FOOD BIOSCIENCE, 2019,
[11] Highly sensitive glutamate biosensor based on platinum nanoparticles decorated MXene-Ti3C2Tx for L-glutamate determination in foodstuffs LWT, 2021,
[12] Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions Journal Of Food Measurement And Characterization, 2019,
[13] Research on sensing characteristics of three human umami receptors via receptor-based biosensor FLAVOUR AND FRAGRANCE JOURNAL, 2020,
[14] Editorial: Food flavor Research in China Preface FOOD CHEMISTRY, 2020,
[15] The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven's law JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020,
total99 4/7
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