Effects of different withering methods on the taste of Keemun black tea

不同枯萎方法對(duì)祁門(mén)紅茶滋味影響

安徽農(nóng)業(yè)大學(xué)茶樹(shù)生物學(xué)與資源利用國(guó)家重點(diǎn)實(shí)驗(yàn)室

Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes and matrix microstructure

微波加熱和傳導(dǎo)加熱五花肉:非揮發(fā)性化合物及其與口感特征、傳熱方式和基質(zhì)微觀(guān)結(jié)構(gòu)的關(guān)系

江南大學(xué)

Study on quality characteristics of crab meat products of Ovalipes punctatus by intelligent sensory analysis combined with traditional sensory evaluation

采用智能感官分析與傳統(tǒng)感官評(píng)價(jià)相結(jié)合的方法研究刺卵蟹肉制品的品質(zhì)特性

浙江大學(xué)

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

中國(guó)不同地區(qū)茯磚茶真菌群落、化學(xué)成分、抗氧化活性及口感特征的比較

湖南農(nóng)業(yè)大學(xué)

Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid 

利用電子舌、高效液相色譜和氨基酸分析儀研究酶發(fā)酵對(duì)中國(guó)茶葉口感、化學(xué)成分和體外抗氧化活性的影響

云南農(nóng)業(yè)大學(xué)

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

基于LC-MS/ ms的代謝組學(xué)和感官評(píng)價(jià)可以表征正常和變質(zhì)干腌火腿的代謝物和質(zhì)地

寧波大學(xué)

Identification of novel umami molecules via QSAR models and molecular docking

利用QSAR模型和分子對(duì)接識(shí)別新鮮鮮味分子

江南大學(xué)

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

減鹽對(duì)安徽豆瓣醬(一種中國(guó)傳統(tǒng)豆瓣醬)營(yíng)養(yǎng)、功能和感官的影響

國(guó)家富硒農(nóng)產(chǎn)品加工研發(fā)中心

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

引入苦蕎改善酸奶感官和生物活性的研究

河北農(nóng)業(yè)大學(xué)

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

魔芋葡甘聚糖部分鹽替代雞面糊的評(píng)價(jià):食用品質(zhì)和熱固凝膠的理化性質(zhì)

江蘇省農(nóng)業(yè)ke學(xué)院農(nóng)產(chǎn)品加工研究所

Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches

基于代謝組學(xué)和蛋白質(zhì)組學(xué)的黑曲霉PW-2發(fā)酵蒸綠茶生物轉(zhuǎn)化特性及機(jī)理研究

四川大學(xué)

Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites

平武茯磚茶的口感特征、微生物群落及微生物組成與化學(xué)代謝產(chǎn)物的相關(guān)性研究

四川大學(xué)

Integrated metabolomic and gene expression analyses to study the effects of glycerol monolaurate on flesh quality in large yellow croaker (Larimichthys crocea)

綜合代謝組學(xué)和基因表達(dá)分析研究單月桂酸甘油對(duì)大黃魚(yú)肉質(zhì)的影響

浙江大學(xué)

In silico identification of novel small molecule umami peptide from ovotransferrin

卵轉(zhuǎn)鐵蛋白中新型鮮味小分子肽的硅質(zhì)鑒定

渤海大學(xué)

Effect of sterilization methods on the flavor of cold brew coffee

殺菌方法對(duì)冷萃咖啡風(fēng)味的影響

嘉禾食品工業(yè)有限公司

Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides

花生水解蛋白的特性及鮮味增強(qiáng)肽的結(jié)構(gòu)鑒定

河南省農(nóng)業(yè)ke學(xué)院農(nóng)副產(chǎn)品加工研究中心

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

不同熱加工方法對(duì)南美白對(duì)蝦理化、風(fēng)味和感官特性的影響

大連工業(yè)大學(xué)

Characteristics of traditional Chinese acidic rice soup (rice-acid)prepared with different fermentation methods

中國(guó)傳統(tǒng)酸性米湯(米酸)不同發(fā)酵方式的特點(diǎn)

貴州大學(xué)

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue,and HS-SPME-GC-MS

長(zhǎng)期自然發(fā)酵負(fù)鼠蝦膏風(fēng)味、口感和揮發(fā)性有機(jī)化合物的e -鼻、舌和HS-SPME-GC-MS比較分析

西南大學(xué)

Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies

多元策略解讀中國(guó)典型商品米醋的化學(xué)感官特征

北京市食品科學(xué)研究院

Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field

西蘭花和花椰菜冷凍比較研究:靜電場(chǎng)和靜電磁場(chǎng)的影響

江南大學(xué)

Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches

基于代謝組學(xué)和轉(zhuǎn)錄組學(xué)的方法研究釀酒酵母和裂糖酵母單菌和共菌發(fā)酵蘋(píng)果酒的特性

四川大學(xué)

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3

豬骨湯鮮味肽的特征及其與味道受體T1R1/T1R3的分子對(duì)接

北京工商大學(xué)

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

感官分析結(jié)合納米LC-Q-TOF-MS/MS對(duì)雞湯味肽的表征和分子對(duì)接研究

北京工商大學(xué)

Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt

正常和嚴(yán)格厭氧發(fā)酵對(duì)酸奶理化品質(zhì)和代謝組學(xué)的影響

沈陽(yáng)農(nóng)業(yè)大學(xué)

Identification of Oncorhynchus mykiss nebulin-derived peptides as bitter taste receptor TAS2R14 blockers by in silico screening and molecular docking

用硅膠篩選和分子對(duì)接的方法鑒定苦味素受體TAS2R14阻滯劑的來(lái)源

渤海大學(xué)

Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening

木瓜蛋白酶濃度、凝固溫度和凝固時(shí)間對(duì)模型軟奶酪成熟過(guò)程中性能的影響

浙江科技大學(xué)

Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate

牛脂、磷脂、微波聯(lián)合超聲預(yù)處理對(duì)牛骨酶解物美拉德反應(yīng)的影響

江南大學(xué)