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Journal of Food Science|February 17, 2022
Identifying aroma-active compounds in coffee-flavored dairy beveragesM M Chayan Mahmud, Russell Keast, Mohammadreza Mohebbi, et al.The American Journal of Clinical Nutrition|April 17, 2018
Effect of dietary fat intake and genetics on fat taste sensitivity: a co-twin randomized controlled trialAndrew Costanzo, Caryl Nowson, Liliana Orellana, et al.Journal of Food Biochemistry|July 31, 2020
Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteinsRida Arshad, Yaqi Meng, Ning Qiu, et al.Chemosensory Perception|June 26, 2015
The Relationships Between Common Measurements of Taste FunctionJordannah Webb, Dieuwerke P Bolhuis, Sara Cicerale, et al.Journal of Agricultural and Food Chemistry|August 19, 2020
Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature StorageYu Zhou, Ning Qiu, Yoshinori Mine, et al.Chemical Senses|September 24, 2025
Postoral receptors and alimentary taste: implications for energy intake and appetiteCamille Pennaneach, Andrew Costanzo, Caterina Dinnella, et al.Journal of the Science of Food and Agriculture|April 12, 2022
UHPLC-Q-Orbitrap-based untargeted lipidomics reveals the variation of yolk lipids during egg storageYaqi Meng, Ning Qiu, Vincent Guyonnet, et al.Journal of Agricultural and Food Chemistry|August 13, 2019
Identification of the Duck Egg White N-Glycoproteome and Insight into the Course of Biological EvolutionYaqi Meng, Ning Qiu, Fang Geng, et al.International Journal of Biological Macromolecules|February 10, 2020
N-glycoproteomic analysis of duck egg yolk proteins: Implications for biofunctions and evolutionYaqi Meng, Ning Qiu, Fang Geng, et al.Plos One|March 25, 2016
A Comparison of Collection Techniques for Gene Expression Analysis of Human Oral Taste TissueNicholas Steven Archer, Dongli Liu, Jan Shaw, et al.Pageof 7