农科机构知识库联盟

筛选

全部成果分类

资源类型

中文期刊(557348)
外文期刊(134)
会议论文(35908)
获奖成果(7190)
专利(42595)

期刊名称

food chemistry(13)
food research international(10)
lwt-food science and technology(8)
advances in chemical engineering iii, pts 1-4(6)
frontiers in nutrition(6)
journal of food processing and preservation(6)
biotechnology, chemical and materials engineering, pts 1-3(4)
foods(4)
journal of agricultural and food chemistry(4)
food bioscience(3)

显示更多

关键词

显示更多

作者

Li, Laihao(0)

机构

jiangsu ocean univ, coinnovat ctr jiangsu marine bioind technol, lianyungang 222005, peoples r china(36)
dalian polytech univ, collaborat innovat ctr seafood deep proc, dalian 116034, peoples r china(26)
chinese acad fishery sci, south china sea fisheries res inst, natl r&d ctr aquat prod proc, key lab aquat prod proc,minist agr & rural affairs, guangzhou 510300, peoples r china(15)
ocean univ china, coll food sci & engn, qingdao 266003, peoples r china(15)
shanghai ocean univ, coll food sci & technol, shanghai 201306, peoples r china(11)
chinese acad fishery sci, natl r&d ctr aquat prod proc, south china sea fisheries res inst, key lab aquat prod proc,minist agr & rural affair, guangzhou 510300, peoples r china(9)
dalian polytech univ, collaborat innovat ctr seafood deep proc, dalian, peoples r china(8)
jiangsu ocean univ, coinnovat ctr jiangsu marine bioind technol, lianyungang, peoples r china(8)
chinese acad fishery sci, south china sea fisheries res inst, key lab aquat prod proc, minist agr, guangzhou 510300, guangdong, peoples r china(5)
chinese acad fishery sci, south china sea fisheries res inst, natl r&d ctr aquat prod proc, key lab aquat prod proc,minist agr & rural affairs, guangzhou, peoples r china(4)

显示更多

年份

显示更多

科研产出

条件:

资源类型: 外文期刊

作者:Li, Laihao(精确检索)

排序方式：

131Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

作者： Wang, Yueqi; Wu, Yanyan; Li, Chunsheng; Zhao, Yongqiang; Xiang, Huan; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Qi, Bo; Wang, Yueqi; Wu, Yanyan; Li, Chunsheng; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Qi, Bo; Wang, Yueqi; Wu, Yanyan; Li, Chunsheng; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Qi, Bo; Sun, Leilei; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China; Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China; Yantai Univ, Coll Life Sci, Yantai, Peoples R China;

来源：FRONTIERS IN NUTRITION

关键词： microbial enzymes; metaproteomics; fermentation; taste formation; fish sauce

年份：2022

132Photosynthetic Protein-Based Edible Quality Formation in Various Porphyra dentata Harvests Determined by Label-Free Proteomics Analysis

作者： Yang, Mingchang; Yang, Xianqing; Li, Laihao; Chen, Shengjun; Qi, Bo; Wang, Yueqi; Li, Chunsheng; Wei, Ya; Zhao, Yongqiang; Yang, Mingchang; Ma, Lizhen; Yang, Mingchang; Yang, Xianqing; Li, Laihao; Chen, Shengjun; Qi, Bo; Wei, Ya; Zhao, Yongqiang; Wang, Yueqi; Li, Chunsheng; Zhao, Yongqiang; SCI

机构： Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China; Tianjin Agr Univ, Coll Food Sci & Bioengn, Tianjin 300384, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;

来源：CELLS

关键词： different harvest; formation mechanism; photosynthetic; Porphyra dentata; proteomics

年份：2022

133Preparation and Taste Characteristics of KokumiN-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

作者： Wu, Jing; Gao, Jingrong; Lin, Junjie; Cui, Chun; Wu, Jing; Li, Laihao; Brennan, Charles; He, Shan; He, Shan; SCI

机构： South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China; Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China; RMIT Univ, Sch Sci, STEM Coll, Melbourne, Vic 3000, Australia; Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China; Flinders Univ S Australia, Flinders Inst Nanoscale Sci & Technol, Coll Sci & Engn, Bedford Pk, SA 5042, Australia;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： kokumi; N-L-lactoyl-phenylalanine; enzymatic preparation; chemical preparation; fermented foods

年份：2022

134Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification

作者： Hu, Xiao; Pan, Chuang; Cai, Miaomiao; Li, Laihao; Yang, Xianqing; Xiang, Huan; Chen, Shengjun; Hu, Xiao; Pan, Chuang; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Cai, Miaomiao; Xiang, Huan; Chen, Shengjun; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural, Guangzhou 510300, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China; Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China;

来源：FOODS

关键词： Grateloupia livida; hydrolysates; antioxidant peptides; purification; identification

年份：2022

首页上一页...11 12 13 14下一页尾页