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Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

Molecules (Basel, Switzerland), 2018-08, Vol.23 (9), p.2184

2018

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Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

Journal of food and drug analysis, 2014-12, Vol.22 (4), p.431-438

2014

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Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Fisheries science, 2015-05, Vol.81 (3), p.559-568

2015

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Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Journal of food biochemistry, 2022-06, Vol.46 (6), p.e13766-n/a

2022

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Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

European food research & technology, 2014-02, Vol.238 (2), p.237-245

2014

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Metabolomics of the hepatopancreas in Chinese mitten crabs (Eriocheir sinensis)

Food research international, 2022-02, Vol.152, p.110914-110914, Article 110914

2022

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Hydroxyapatite From the Skull of Tuna (Thunnus obesus) Head Combined With Chitosan to Restore Locomotive Function After Spinal Cord Injury

Frontiers in nutrition (Lausanne), 2021-08, Vol.8, p.734498-734498

2021

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Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells

Food chemistry, 2018-12, Vol.269, p.35-42

2018

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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Food chemistry, 2021-05, Vol.343, p.128409-128409, Article 128409

2021

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Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

Fisheries science, 2016-05, Vol.82 (3), p.537-547

2016

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Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis

Food science & technology, 2021-05, Vol.142, p.110898, Article 110898

2021

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Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

Food research international, 2013-11, Vol.54 (1), p.81-92

2013

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Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose

Food analytical methods, 2018-11, Vol.11 (11), p.3201-3210

2018

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Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Fisheries science, 2015-09, Vol.81 (5), p.947-957

2015

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Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

Food chemistry, 2022-03, Vol.372, p.131259-131259, Article 131259

2022

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Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

Journal of agricultural and food chemistry, 2023-07, Vol.71 (28), p.10819-10829

2023

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Micro-nano particle formation and transformation mechanisms of broth in meat braised processing

Food chemistry, 2021-04, Vol.342, p.128383, Article 128383

2021

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Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2019-05, Vol.215, p.1-8

2019

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Simultaneous detection of mixed foodborne pathogens by multi-molecular infrared spectroscopy identification system

Food control, 2022-06, Vol.136, p.108861, Article 108861

2022

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Effect of frozen time on Ctenopharyngodon idella surimi: With emphasis on protein denaturation by Tri-step spectroscopy

Journal of molecular structure, 2020-10, Vol.1217, p.128421, Article 128421

2020

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Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation

RSC advances, 2016, Vol.6 (51), p.45689-45695

2016

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Comparison of nutritional composition of farmed pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes

Journal of food composition and analysis, 2012-11, Vol.28 (1), p.40-45

2012

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Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS

Advanced materials research, 2013, Vol.706-708, p.399-402

2013

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Application of Ion Exchange Solid Phase Extraction Technique in Drug Residue Analysis

Applied Mechanics and Materials, 2013-07, Vol.333-335, p.1907-1915

2013

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Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluationFund: Shanghai Municipal Natural Science Foundation (14ZR1420100)

2016-05

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Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

Metabolomics of the hepatopancreas in Chinese mitten crabs (Eriocheir sinensis)

Hydroxyapatite From the Skull of Tuna (Thunnus obesus) Head Combined With Chitosan to Restore Locomotive Function After Spinal Cord Injury

Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing

Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging

Simultaneous detection of mixed foodborne pathogens by multi-molecular infrared spectroscopy identification system

Effect of frozen time on Ctenopharyngodon idella surimi: With emphasis on protein denaturation by Tri-step spectroscopy

Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation

Comparison of nutritional composition of farmed pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes

Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS

Application of Ion Exchange Solid Phase Extraction Technique in Drug Residue Analysis

Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluationFund: Shanghai Municipal Natural Science Foundation (14ZR1420100)

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