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--科学研究

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

科学研究

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Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter .FOODS .2022
Corrigendum to 'Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets' [Food Chem. 385 (2022) 132693] (Food Chemistry (2022) 385, (S0308814622006550), (10.1016/j.foodchem.2022.132693)) .Food Chemistry .2022
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes .FOOD CHEMISTRY .2022
In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupled with Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry .MOLECULES .2022
Novel Pyramidal DNA Nanostructure as a Signal Probe Carrier Platform for Detection of Organophosphorus Pesticides .FOOD ANALYTICAL METHODS .2022
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus) .FOOD CHEMISTRY .2022
Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT .Journal of Agricultural and Food Chemistry .2022
Effect of cooking processes on tilapia aroma and potential umami perception .Food Science and Human Wellness .2022
Investigating the influence of monosodium L-glutamate on brain responses via scalp-electroencephalogram (scalp-EEG) .Food Science and Human Wellness .2022
Biomimetic ion nanochannels for sensing umami substances .BIOMATERIALS .2022

科研项目： More>>