作者其他论文 更多>>

• The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin

  作者：Xu, Xiong;Li, Hongjun;Xu, Xiong;Bi, Ke;Wu, Guangyu;Yang, Ping;Jia, Wei;Zhang, Chunhui

  关键词：chicken osteopontin; enzymatic hydrolysis; Maillard reaction; volatile compounds; non-volatile compounds

• Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds

  作者：Wang, Jing;Wu, Yun;Song, Yu;Zhao, Laiyu;Yang, Ping;Huang, Feng;Zhang, Chunhui;Zhang, Chunhui

  关键词：Lamb breed; Muscle type; Volatile compounds; Aroma precursors

• Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

  作者：Liu, Junmei;Deng, Siyang;Wang, Jingfan;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Deng, Siyang;Wang, Jingfan;Blecker, Christophe;Zhang, Chunhui;Zhang, Chunhui

  关键词：Precooked stewed beef; Warmed-over flavor; Key aroma-active compounds; Sensomics approach; Lipid oxidation; Interaction

• Disentangling sources of gene tree discordance for Hordeum species via target-enriched sequencing assays

  作者：Jin, Yanlong;Jiang, Congcong;Yang, Ping;Jin, Yanlong;Du, Xin;Ji, Wanquan

  关键词：Hordeum; Triticeae; Phylogeny; Target-enriched sequencing; Gene tree discordance; Polyploid speciation

• Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes

  作者：Gao, Xing;Han, Xiaomo;Tang, Yuan;Song, Huanlu;Meng, Qi;Chen, Rifeng;Yu, Jiang;Yang, Ping;Yu, Zhili

  关键词：High -salt diluted -state fermented soy sauce; GC xGC-O-MS; Sensory evaluation; Odor activity value; Omission experiments; Koji -making fermentation system

• Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance

  作者：Xu, Ying;Wei, Wensong;Lin, Hengxun;Huang, Feng;Yang, Ping;Liu, Junmei;Zhao, Laiyu;Zhang, Chunhui;Lin, Hengxun;Liu, Junmei;Zhao, Laiyu

  关键词：Stir-fried pork slices; Infrared thermography; Temperature distribution; Tenderness; Moisture distribution; Protein secondary structure

• Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking

  作者：Wang, Tianze;Wang, Jingfan;Han, Dong;Qiang, Yu;Zhao, Laiyu;Xu, Ying;Huang, Feng;Yang, Ping;Zhang, Chunhui;Shen, Shuo;Li, Ku;Wang, Jingfan

  关键词：Yeast extract; Adsorption mechanism; Spectroscopic analysis; Molecular docking; Off-flavors