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Paper Publications
[1] Umami and bitterness profile of enzymatic protein hydrolysates from cultured Takifugu obscurus by-products JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020,
[2] An on-line study about consumers' perception and purchasing behavior toward umami seasonings in China FOOD CONTROL, 2020,
[3] Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2020,
[4] Basic taste characteristics of flavor material from cultured Takifugu obscurus by-products FLAVOUR AND FRAGRANCE JOURNAL, 2020,
[5] Cloning, purification and biochemical characterization of recombinant Cathepsin L from Takifugu rubripes and its role in taste formation JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020,
[6]刘源. Micro-nano particle formation and transformation mechanisms of broth in meat braised processing Food Chemistry, 2020,
[7] Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2020,
[8]刘源. Detection of Inosine Monophosphate (IMP) in Meat Using Double-Enzyme Sensor FOOD ANALYTICAL METHODS, 2020,
[9]刘源. Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee) FLAVOUR AND FRAGRANCE JOURNAL, 2020,
[10] Gas sensors for volatile compounds analysis in muscle foods: A review TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2020,
[11] Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution FOOD CHEMISTRY, 2020,
[12] Characterization and evaluation of umami taste: A review TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2020,
[13] Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020,
[14]刘源. Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refrigerated Storage JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2020,
[15] Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams LWT-FOOD SCIENCE AND TECHNOLOGY, 2020,
total99 5/7
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