科研产出
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72Kokumi-Enhancing Mechanism of N-L-lactoyl-L-Met Elucidated by Sensory Experiments and Molecular Simulations
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来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： N-l-lactoyl-l-Met; enzymatically synthesized; kokumi; amide bonds; molecular simulation
年份：2023
73Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
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来源：FOOD RESEARCH INTERNATIONAL
关键词： Tilapia sausage; Cooperative fermentation; Gel strength; Texture
年份：2024
74Discovery and functional mechanism of novel dipeptidyl peptidase IV inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)
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机构：
来源：CURRENT RESEARCH IN FOOD SCIENCE
关键词： Chouguiyu; Dipeptidyl peptidase-IV; Peptide; Molecular docking; Hydrophobicity; Hydrogen bond
年份：2022
75Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates
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来源：FOOD SCIENCE & NUTRITION
关键词： antioxidant activity; Crassostrea rivularis; enzymatic hydrolysis; oxidative damage; peptide
76Conjoint 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
77Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy
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来源：FRONTIERS IN NUTRITION
关键词： anti-allergic; allergen; plant polyphenols; active substances; mechanism; immune activity
年份：2023
78Transforming 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
79Insights 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
80Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-IV inhibitory peptides from fermented mandarin fish (Chouguiyu)
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机构：
来源：FOOD SCIENCE AND HUMAN WELLNESS
关键词： Chouguiyu; DPP-IV inhibitory peptide; Microorganism; Protease; Correlation network
年份：2023
