上海交大研究生院主页平台管理系统刘源--上海交大食品风味感知创新团队--论文成果

所在单位：农业与生物学院
职称：教授
电子邮箱：y_liu@sjtu.edu.cn
教师拼音名称：liuyuan
性别：男
在职信息：在职

论文成果

当前位置: 上海交大食品风味... >> 科学研究 >> 论文成果

[1] 期刊论文，Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ha...,FOODS,2022-05-01
[2] 会议论文，Corrigendum to 'Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film ...,Food Chemistry,2022-01-01
[3] 期刊论文，Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes,FOOD CHEMISTRY,2022-03-01
[4] 期刊论文，In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupl...,MOLECULES,2022-09-01
[5] 会议论文，Novel Pyramidal DNA Nanostructure as a Signal Probe Carrier Platform for Detection of Organophosp...,FOOD ANALYTICAL METHODS,2022-01-01
[6] 期刊论文，Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus),FOOD CHEMISTRY,2022-03-01
[7] 期刊论文，Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT,Journal of Agricultural and Food Chemistry,2022-01-01
[8] 期刊论文，Effect of cooking processes on tilapia aroma and potential umami perception,Food Science and Human Wellness,2022-12-01
[9] 期刊论文，Investigating the influence of monosodium L-glutamate on brain responses via scalp-electroencepha...,Food Science and Human Wellness,2022-09-01
[10] 期刊论文，Biomimetic ion nanochannels for sensing umami substances,BIOMATERIALS,2022-03-01
[11] 期刊论文，A rational tool for the umami evaluation of peptides based on multi-techniques,FOOD CHEMISTRY,2022-03-01
[12] 期刊论文，Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing orega...,FOOD CHEMISTRY,2022-08-01
[13] 期刊论文，食品感官科学研究:挑战与可能,食品科学,2022-10-01
[14] 期刊论文，水产品滋味研究进展,食品科学技术学报,2022-06-01,刘源
[15] 期刊论文，Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroence...,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022-09-01

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