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Prediction of mass spectrometry ionization efficiency based on COSMO-RS and machine learning algorithms

Analyst (London), 2024-05, Vol.149 (11), p.314-3151

2024

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The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Food Chemistry: X, 2023-10, Vol.19, p.100871-100871, Article 100871

2023

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Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins

Foods, 2023-05, Vol.12 (10), p.2054

2023

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The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Food & function, 2021-03, Vol.12 (4), p.1626-1638

2021

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Formation and conversion of characteristic volatile compounds in grilled eel () during different processing steps

Food & function, 2019-10, Vol.1 (1), p.6473-6483

2019

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Functional photothermal sponges for efficient solar steam generation and accelerated cleaning of viscous crude-oil spill

Solar energy materials and solar cells, 2020-01, Vol.204, p.110203, Article 110203

2020

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Rapid Identification of Different Cinnamon Using Coated Direct Inlet Probe Coupled with Atmospheric-Pressure Chemical Ionization Mass Spectrometry

Food analytical methods, 2021, Vol.14 (7), p.1402-1414

2021

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Effect of sodium salt on meat products and reduction sodium strategies - A review

Meat science, 2023-11, Vol.205, p.109296-109296, Article 109296

2023

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Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses

Food chemistry, 2024-03, Vol.435, p.137542-137542, Article 137542

2024

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A biomimetic chitosan derivates: preparation, characterization and transdermal enhancement studies of N-arginine chitosan

Molecules (Basel, Switzerland), 2011-08, Vol.16 (8), p.6778-6790

2011

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Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system

Food chemistry, 2024-02, Vol.434, p.137372-137372, Article 137372

2024

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Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Food chemistry, 2023-08, Vol.418, p.135874-135874, Article 135874

2023

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Insights into application progress of seafood processing technologies and their implications on flavor: a review

Critical reviews in food science and nutrition, 2023-10, p.1-16

2023

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Plasticity-induced characteristic changes of pattern dynamics and the related phase transitions in small-world neuronal networks

Chinese physics B, 2014-10, Vol.23 (10), p.609-616

黄旭辉胡岗

2014

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Mechanism of Bushen Jianpi decoction in preventing and treating osteoporosis caused by aromatase inhibitors in breast cancer treatment

Cancer biomarkers : section A of Disease markers, 2017-01, Vol.18 (2), p.183-190

2017

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Pouring hot water through drip bags releases thousands of microplastics into coffee

Food chemistry, 2023-07, Vol.415, p.135717-135717, Article 135717

2023

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Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis

Food chemistry, 2024-01, Vol.432, p.137218-137218, Article 137218

2024

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Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

Food research international, 2019-01, Vol.115, p.32-43

2019

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Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods

Chemical engineering journal (Lausanne, Switzerland : 1996), 2023-11, Vol.476, p.146562, Article 146562

2023

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Micro- and nano-plastics in food systems: Distribution, combined toxicity with environmental contaminants, and removal strategies

Chemical engineering journal (Lausanne, Switzerland : 1996), 2023-11, Vol.476, p.146430, Article 146430

2023

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Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Food chemistry, 2019-07, Vol.286, p.241-249

2019

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Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches

Journal of agricultural and food chemistry, 2022-08, Vol.70 (33), p.10284-10295

2022

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Development and validation of a HILIC-MS/MS method for simultaneous quantitative of taste-active compounds in foods

Journal of food composition and analysis, 2023-07, Vol.120, p.105302, Article 105302

2023

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Self-detoxification behaviors and tissue-specific metabolic responses of fishes growing in erythromycin-contaminated water

Journal of cleaner production, 2022-12, Vol.379, p.134577, Article 134577

2022

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Simultaneously quantification of organic acids metabolites by HPLC mass spectrometry to reveal the postharvest quality change in cherry tomato

Journal of food composition and analysis, 2023-04, Vol.117, p.105105, Article 105105

2023

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Prediction of mass spectrometry ionization efficiency based on COSMO-RS and machine learning algorithms

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Formation and conversion of characteristic volatile compounds in grilled eel () during different processing steps

Functional photothermal sponges for efficient solar steam generation and accelerated cleaning of viscous crude-oil spill

Rapid Identification of Different Cinnamon Using Coated Direct Inlet Probe Coupled with Atmospheric-Pressure Chemical Ionization Mass Spectrometry

Effect of sodium salt on meat products and reduction sodium strategies - A review

Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses

A biomimetic chitosan derivates: preparation, characterization and transdermal enhancement studies of N-arginine chitosan

Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Insights into application progress of seafood processing technologies and their implications on flavor: a review

Plasticity-induced characteristic changes of pattern dynamics and the related phase transitions in small-world neuronal networks

Mechanism of Bushen Jianpi decoction in preventing and treating osteoporosis caused by aromatase inhibitors in breast cancer treatment

Pouring hot water through drip bags releases thousands of microplastics into coffee

Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods

Micro- and nano-plastics in food systems: Distribution, combined toxicity with environmental contaminants, and removal strategies

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches

Development and validation of a HILIC-MS/MS method for simultaneous quantitative of taste-active compounds in foods

Self-detoxification behaviors and tissue-specific metabolic responses of fishes growing in erythromycin-contaminated water

Simultaneously quantification of organic acids metabolites by HPLC mass spectrometry to reveal the postharvest quality change in cherry tomato

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