科研产出
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1Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods
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来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Cholesterol; cooking methods; free fatty acids; lipid oxidation; Penaeus vannamei; phospholipid; triglyceride; volatile compounds
年份：2022
2Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
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来源：FOOD QUALITY AND SAFETY
关键词： Dry-cured Spanish mackerel; lipids; volatile compounds; principal component analysis; Spearman's correlation analysis
年份：2024
3The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)
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来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
关键词： Cololabis saira; ultraviolet; lipid oxidation; volatile compounds; flavor
年份：2024
4Identification of a Key Loop for Tuning Transglycosylation Activity in the Substrate-Binding Region of a Chitosanase
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来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： chitosanase; substrate binding; X-ray structure; GH46 family; transglycosylation activity
年份：2023
5Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose
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来源：FOODS
关键词： galactose oxidase; Fusarium odoratissimum; enzyme characterization; oxidation modification; polyaldehyde-based polymer; agarose
年份：2023
6Attenuated total reflectance-flourier transformed infrared spectroscopy (ATR-FTIR) coupled with deep learning: A rapid method for geographical origin identification of sea cucumber Apostichopus japonicus
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机构：
来源：MICROCHEMICAL JOURNAL
关键词： Apostichopus japonicas; ATR-FTIR spectroscopy; Deep learning; Geographical origin; Rapid discrimination
年份：2024
7Cloning, purification and characterization of a novel GH46 family chitosanase, Csn-CAP, from Staphylococcus capitis
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来源：PROCESS BIOCHEMISTRY
关键词： Chitosanase; Chitosan; Chitooligosaccharide; Staphylococcus capitis; Cold-adapted
年份：2018
8Discovery and Characterization of a Novel Chitosanase from Paenibacillus dendritiformis by Phylogeny-Based Enzymatic Product Specificity Prediction
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机构：
来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： chitosanase; (GlcN)(2); chitosan; Paenibacillus dendritiformis; product specificity prediction
年份：2018
9High pressure treatment changes spoilage characteristics and shelf life of Pacific oysters (Crassostrea gigas) during refrigerated storage
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机构：
来源：JOURNAL OF OCEAN UNIVERSITY OF CHINA
关键词： high pressure processing; oyster; spoilage; E-nose; shelf life
年份：2017
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