科研产出
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51Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Fish sauce; Fermentation; UHPLC-Q/TOF-MS-based metabolomics; Taste quality; Pathway
年份：2019
52Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Microbial community; Volatile flavor compound; Correlation; Pediococcus pentosaceus; Tilapia sausage
年份：2022
53The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
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机构：
来源：FOOD CHEMISTRY-X
关键词： Dietary fibers; Rice bran; Wheat bran; Digestive behaviors; Gut microbiota; Metabolites; SCFAs
年份：2022
54Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin
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机构：
来源：FOODS
关键词： phycocyanin; calcium phosphate; in situ mineralization; Ca/P ratio; thermal stability
年份：2022
55Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Lateolabrax japonicus; Ice storage; EGCG; Agar oligosaccharides; Proteomics
年份：2022
56Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Low-salt fish sauce; Tetragenococcus muriaticus; Microbial community; Volatile flavor compounds; Correlation network
年份：2022
57Purification and Identification of Novel Xanthine Oxidase Inhibitory Peptides Derived from Round Scad (Decapterus maruadsi) Protein Hydrolysates
作者：
机构：
来源：MARINE DRUGS
关键词： round scad (Decapterus maruadsi); hydrolysis; peptides; xanthine oxidase inhibitory; purification; identification
年份：2021
58Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu
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机构：
来源：FRONTIERS IN NUTRITION
关键词： Chouguiyu; ACE inhibitory peptide; metagenomics; peptidomics; molecular docking; correlation network
年份：2022
59Bioinformatic Prediction and Characterization of Proteins in Porphyra dentata by Shotgun Proteomics
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机构：
来源：FRONTIERS IN NUTRITION
关键词： Porphyra dentata; proteomics; amino acid metabolism; carbohydrate metabolism; bioactive peptides
年份：2022
60GLPGPSGEEGKR: Fe2+ chelating characterization and potential transport pathways for improving Fe2+ bioavailability in Caco-2 cells
作者：
机构：
来源：FOOD BIOSCIENCE
关键词： Fe2+ chelating peptide; Peptide-G-R-Fe2+ complex; Chelating properties; Bioavailability; Transport mechanism
年份：2022
