科研产出
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61In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
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来源：FOOD CHEMISTRY
关键词： Fermented sea bass; Machine learning; Umami peptides; Molecular docking
年份：2024
62Preparation, purification, and identification of novel antioxidant peptides derived from Gracilariopsis lemaneiformis protein hydrolysates
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机构：
来源：FRONTIERS IN NUTRITION
关键词： Gracilaria lemaneiformis; hydrolysis; antioxidant peptide; preparation; purification; structural identification
年份：2022
63Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis
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机构：
来源：FOOD CHEMISTRY
关键词： Salmon; Air frying; Lipids oxidation; Lipidomics; Machine learning
年份：2024
64Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp ( Hypophthalmichthys molitrix) ) surimi gels in vitro
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Ozone oxidation; Surimi gels; Digestion and absorption; LC-MS/MS
年份：2024
65Conjoint transcriptomic and proteogenomic analysis of quality formation in various Porphyra dentata harvests: Photosynthesis acts as a stressor
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机构：
来源：FOOD FRONTIERS
关键词： edible quality; harvest period; LC-MS; MS; photosynthesis; red algae; RNA-seq
年份：2023
66Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy
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机构：
来源：FRONTIERS IN NUTRITION
关键词： anti-allergic; allergen; plant polyphenols; active substances; mechanism; immune activity
年份：2023
67Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Aquatic products; control measures; influence mechanisms; myofibrillar protein; protein oxidation; proteomics; quality
年份：2023
68Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage
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机构：
来源：CURRENT RESEARCH IN FOOD SCIENCE
关键词： Label-free proteomics; Litopenaeus vannamei; Partial freezing; Muscle quality; Deterioration
年份：2023
69Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
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机构：
来源：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
关键词： fermentation; fish product; flavor; health benefits; metabolic pathway; microbial community
年份：2023
70Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis
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机构：
来源：FOOD SCIENCE AND HUMAN WELLNESS
关键词： Fermented golden pomfret; Microbiota community; Volatile compound; Co-occurrence network; Metabolic pathway
年份：2024
