科研产出
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71Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-IV inhibitory peptides from fermented mandarin fish (Chouguiyu)
作者：
机构：
来源：FOOD SCIENCE AND HUMAN WELLNESS
关键词： Chouguiyu; DPP-IV inhibitory peptide; Microorganism; Protease; Correlation network
年份：2023
72Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis
作者：
机构：
来源：FERMENTATION-BASEL
关键词： low-salt fish sauce; Bacillus subtilis; microbial community; microbial diversity; volatile flavor; correlation network map
年份：2023
73Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Fermented golden pompano; Taste formation; Metabolic mechanism; Amino acid metabolism; Taste characteristic
年份：2023
74Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Low -salt fish sauce; Microbial community; Volatile flavor substances; Free amino acids; Biogenic amines; Correlation network; Metabolism pathways
年份：2023
75Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Ice crystal; Water change; Deterioration; Arrhenius model; Litopenaeus vannamei; Partial freezing storage
年份：2023
76Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Fermented fish; Taste; Metagenomics; Amino acid metabolism; Microorganism; Flavor formation; Golden pomfret
年份：2022
77Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Tilapia; Label -free; Mitochondrial proteins; Color changing; TCA cycle
年份：2023
78Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Fermented golden pomfret; Lipid oxidation; Volatile compound; Free fatty acid; Free radical
年份：2022
79Unraveling the effect of the combination of modified atmosphere packaging and epsilon-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)
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机构：
来源：FRONTIERS IN NUTRITION
关键词： amberjack; epsilon-polylysine; modified atmosphere packaging; shelf life extension; bacterial community
年份：2022
80Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Roasted tilapia; Sensory property; Texture; Volatile compound; HS-GC-IMS; Correlation network
年份：2024
