科研产出
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61Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Sea bass fermentation; Metabolites; High -throughput sequencing; Microbial communities
年份：2022
62Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
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机构：
来源：FOOD BIOSCIENCE
关键词： Sea bass fermentation; Gas chromatography-ion mobility mass spectrometry; Gas chromatography-mass spectrometry; Volatile organic compounds
年份：2022
63Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Tea polyphenols; Tilapia surimi; Oxidation; Degradation; Correlation network
年份：2022
64UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation
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机构：
来源：FOOD CHEMISTRY
关键词： Untargeted lipidomics; Golden pomfret; Fermentation; Metabolic pathway; Molecular mechanism
年份：2022
65Unraveling the antibacterial mechanism of Lactiplantibacillus plantarum MY2 cell-free supernatants against Aeromonas hydrophila ST3 and potential application in raw tuna
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来源：FOOD CONTROL
关键词： Aeromonas hydrophila; Lactiplantibacillus plantarum; Cell free supernatants; Antibacterial; Metabolomics
年份：2023
66Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Tilapia (Oreochromis niloticus) skin; Copper chelating peptides; Tyrosinase inhibition; Molecular dynamics
年份：2023
67Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
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机构：
来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词： Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
年份：2024
68Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
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机构：
来源：FOOD CHEMISTRY
关键词： Tilapia surimi; Lactiplantibacillus plantarum; Pediococcus acidilactici; Microbial community; Physical propert; Volatile compounds
年份：2024
69Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing
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机构：
来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： acid-hydrolyzed vegetable proteins (aHVP); lactate; thermal processing; kokumi; bitter
年份：2023
70Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
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机构：
来源：ULTRASONICS SONOCHEMISTRY
关键词： Ultrasound -assisted curing; Sea bass; Low -salt curing; Flavor; Microstructure
年份：2023
