科研产出
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81Volatile 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
82Effect of cold plasma on lipid oxidation of fish and fish-based products: a review
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Cold plasma; fish and its products; flavour; lipid oxidation
年份：2023
83A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring
作者：
机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Soy protein isolate; Chitosan; Curcumin; Antibacterial; antioxidant properties; Beef preservation
年份：2023
84Comparative analysis of lipid components in fresh Crassostrea Hongkongensis (raw) and its dried products by using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF-MS)
作者：
机构：
来源：FRONTIERS IN NUTRITION
关键词： Crassostrea hongkongensis; high performance liquid chromatography; quadrupole time-of-flight mass spectrometer; lipidomics; phosphoglyceride; multivariate statistical analysis
年份：2023
85Novel 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
86Elucidating 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
87Discovery of N-L-Lactoyl-L-Trp as a Bitterness Masker via Structure-Based Virtual Screening and a Sensory Approach
作者：
机构：
来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： N-l-Lac-l-Trp; virtual screening; bitterness-masking effect; quantum mechanics
年份：2023
88Proteomics 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
89Insights 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
90Unraveling the effect of the combination of modified atmosphere packaging and epsilon-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)
作者：
机构：
来源：FRONTIERS IN NUTRITION
关键词： amberjack; epsilon-polylysine; modified atmosphere packaging; shelf life extension; bacterial community
年份：2022
