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Paper Publications
[1] Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer JOURNAL OF FOOD PROCESS ENGINEERING, 2020,
[2] Recent advances in development of biosensors for taste-related analyses TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2020,
[3] Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS) MEAT SCIENCE, 2020,
[4] Seven novel umami peptides from Takifugu rubripes and their taste characteristics FOOD CHEMISTRY, 2020,
[5] Rational engineering of chromic material as near-infrared ratiometric fluorescent nanosensor for H2S monitoring in real food samples SENSORS AND ACTUATORS B-CHEMICAL, 2020,
[6] Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken Food Research International, 2020,
[7]刘源. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates Food Chemistry, 2019,
[8]刘源. Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment Food Chemistry, 2019,
[9]刘源. Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics Scientific Reports, 2019,
[10]刘源. Understanding the molecular mechanism of umami recognition by T1R1-T1R3 using molecular dynamics simulations Biochemical And Biophysical Research Communications, 2019,
[11]刘源. Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging Spectrochimica Acta Part A-molecular And Biomolecular Spectroscopy, 2019,
[12]刘源. Preliminary research on the receptor-ligand recognition mechanism of umami by an hT1R1 biosensor Food & Function, 2019,
[13]刘源. Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety Food Chemistry, 2019,
[14]刘源. Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions Journal Of Food Measurement And Characterization, 2019,
[15]刘源. 量子化学计算在天然抗氧化物研究中的应用 食品安全质量检测学报, 2019,
total99 6/7
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