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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
当前位置:
上海交大食品风味...
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科学研究
论文成果:
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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:
大豆症青病毒纳米监测与代谢防控机制及应用 -2025/10/01
基于三维纳米天线的同源异构病毒抗原传感检测机理研究 -2026/12/01
纳米光波导母模制造工艺研发 -2023/03/01