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Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review

Food chemistry, 2023-05, Vol.407, p.135177-135177, Article 135177

2023

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Non-volatile taste active compounds in the meat of Chinese mitten crab ( Eriocheir sinensis)

Food chemistry, 2007, Vol.104 (3), p.1200-1205

2007

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Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Food control, 2021-03, Vol.121, p.107592, Article 107592

2021

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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6638-6643

2019

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Targeting mitochondria‐associated membranes as a potential therapy against endothelial injury induced by hypoxia

Journal of cellular biochemistry, 2019-11, Vol.120 (11), p.18967-18978

2019

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Carvedilol ameliorates persistent erythema of erythematotelangiectatic rosacea by regulating the status of anxiety/depression

Journal of dermatology, 2022-11, Vol.49 (11), p.1139-1147

2022

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Hypoxia Exacerbates Inflammatory Acute Lung Injury via the Toll-Like Receptor 4 Signaling Pathway

Frontiers in immunology, 2018-07, Vol.9, p.1667-1667

2018

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Nogo-B Receptor Directs Mitochondria-Associated Membranes to Regulate Vascular Smooth Muscle Cell Proliferation

International journal of molecular sciences, 2019-05, Vol.20 (9), p.2319

2019

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The central role of tilted anisotropy for field-free spin–orbit torque switching of perpendicular magnetization

NPG Asia materials, 2024-01, Vol.16 (1), p.1-10, Article 1

2024

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Key aroma-active compounds in brown sugar and their influence on sweetness

Food chemistry, 2021-05, Vol.345, p.128826-128826, Article 128826

2021

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Image Super-Resolution Using Capsule Neural Networks

IEEE access, 2020, Vol.8, p.9751-9759

2020

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Modified Dual Path Network With Transform Domain Data for Image Super-Resolution

IEEE access, 2020, Vol.8, p.97975-97985

2020

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Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup

Microchemical journal, 2021-09, Vol.168, p.106436, Article 106436

2021

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Soldier crab (Mictyris brevidactylus), a resource of nutritional food material

Journal of Applied Animal Research, 2020-01, Vol.48 (1), p.109-113

2020

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Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Food chemistry, 2020-08, Vol.321, p.126739-126739, Article 126739

2020

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Use of egg yolk phospholipids to generate chicken meat odorants

Food chemistry, 2019-07, Vol.286, p.71-77

2019

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Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a

2021

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The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Food Chemistry: X, 2023-12, Vol.20, p.100945-100945, Article 100945

2023

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Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil

Food chemistry, 2024-09, Vol.451, p.139423-139423, Article 139423

2024

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Cooling combined with hyperoxic CO2 anesthesia is effective in improving the air exposure duration of tilapia

Scientific reports, 2017-10, Vol.7 (1), p.1-7, Article 14016

2017

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A Stability Study of the Longest Steel Truss Deck Cable-stayed Bridge during Construction

KSCE Journal of Civil Engineering, 2019, 23(4), , pp.1717-1724

2019

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Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Foods, 2019-08, Vol.8 (8), p.324

2019

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Use of egg yolk to imitate meat aroma

Food chemistry, 2022-03, Vol.371, p.131112-131112, Article 131112

2022

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Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process

Journal of food composition and analysis, 2024-03, Vol.127, p.105984, Article 105984

2024

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Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing

Journal of food composition and analysis, 2024-04, Vol.128, p.106076, Article 106076

2024

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Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review

Non-volatile taste active compounds in the meat of Chinese mitten crab ( Eriocheir sinensis)

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

Targeting mitochondria‐associated membranes as a potential therapy against endothelial injury induced by hypoxia

Carvedilol ameliorates persistent erythema of erythematotelangiectatic rosacea by regulating the status of anxiety/depression

Hypoxia Exacerbates Inflammatory Acute Lung Injury via the Toll-Like Receptor 4 Signaling Pathway

Nogo-B Receptor Directs Mitochondria-Associated Membranes to Regulate Vascular Smooth Muscle Cell Proliferation

The central role of tilted anisotropy for field-free spin–orbit torque switching of perpendicular magnetization

Key aroma-active compounds in brown sugar and their influence on sweetness

Image Super-Resolution Using Capsule Neural Networks

Modified Dual Path Network With Transform Domain Data for Image Super-Resolution

Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup

Soldier crab (Mictyris brevidactylus), a resource of nutritional food material

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Use of egg yolk phospholipids to generate chicken meat odorants

Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil

Cooling combined with hyperoxic CO2 anesthesia is effective in improving the air exposure duration of tilapia

A Stability Study of the Longest Steel Truss Deck Cable-stayed Bridge during Construction

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Use of egg yolk to imitate meat aroma

Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process

Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing

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