科研产出
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121Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Traditional fermented mandarin fish; Microbial diversity; Flavor; Core microbiota; High-throughput sequencing
年份：2021
122Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Lactococcus; Pediococcus; Volatile compounds; Free amino acids; Biogenic amines; Correlation
年份：2021
123Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Tilapia skin collagen hydrolysate; Iron-chelating peptides; Peptide-iron complexes; Structure; Bio-accessibility
年份：2021
124A collagen-based bi-layered composite dressing for accelerated wound healing
作者：
机构：
来源：JOURNAL OF TISSUE VIABILITY
关键词： Collagen-based composite dressing; Wound healing; Inflammatory cytokines; Growth factors; Fibroblasts
年份：2022
125Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Tilapia; Thermal processing; UHPLC-Q-TOF-MS; MS; Untargeted metabolomics; Taste; Nutrition
年份：2021
126Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Fermented tilapia sausage; Pediococcus pentosaceus; Microbial community; Biogenic amines; Free amino acids; Correlation
年份：2021
127Salt stress improves thermotolerance and high-temperature bioethanol production of multi-stress-tolerant Pichia kudriavzevii by stimulating intracellular metabolism and inhibiting oxidative damage
作者：
机构：
来源：BIOTECHNOLOGY FOR BIOFUELS
关键词： Pichia kudriavzevii; Thermotolerance; Bioethanol production; Cross-protection; Salt stress; Metabolic network; Oxidative stress
年份：2021
128The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview
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机构：
来源：MOLECULES
关键词： bioactive peptides; tyrosinase activity; hyperpigmentation; mechanism; molecular docking
年份：2022
129Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Fermented mandarin fish; Microbial diversity; Flavor substances; Core microorganisms; High-throughput sequencing; Fermented fish products
年份：2021
130Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages
作者：
机构：
来源：FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
关键词： fermented Mandarin fish; volatile organic compound; gas chromatography-mass spectrometry; electronic nose; metabolic footprint; quality control
年份：2021
