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Food Chemistry
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June 6, 2022
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity
Shuo Mu, Markus Stieger, Sanne Boesveldt
Chemical Senses
|
January 4, 2024
Can humans smell tastants?
Shuo Mu, Markus Stieger, Sanne Boesveldt
Journal of Dairy Science
|
January 18, 2021
Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing
Shuo Mu, Lu Liu, Hongna Liu, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
How volatile composition facilitates olfactory discrimination of fat content in beef and pork
Shuo Mu, Nan Ni, Yuting Zhu, et al.
Plos One
|
June 26, 2015
BGD: a database of bat genomes
Jianfei Fang, Xuan Wang, Shuo Mu, et al.
Plos One
|
September 25, 2014
Comparison of brain transcriptome of the greater horseshoe bats (Rhinolophus ferrumequinum) in active and torpid episodes
Ming Lei, Dong Dong, Shuo Mu, et al.
Angewandte Chemie (International Ed. in English)
|
February 17, 2024
Rhodium-Catalyzed Asymmetric Hydrogenation and Transfer Hydrogenation of 1,3-Dipolar Nitrones
Liren Xu, Tilong Yang, Hao Sun, et al.
Bioorganic Chemistry
|
January 21, 2026
Design, synthesis, and biological evaluation of hydrophobic-tagged poly (ADP-ribose) polymerase 1 (PARP1) degraders
Jiaqian Li, Yang Cui, Mengyu Xiong, et al.
Life Sciences
|
July 9, 2004
Possible anxiolytic effects of taurine in the mouse elevated plus-maze
Si Wei Chen, Wei Xi Kong, Yi Jing Zhang, et al.
Molecular Biology and Evolution
|
November 3, 2016
The Genomes of Two Bat Species with Long Constant Frequency Echolocation Calls
Dong Dong, Ming Lei, Panyu Hua, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 14) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
June 6, 2022
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity
Shuo Mu, Markus Stieger, Sanne Boesveldt
Chemical Senses
|
January 4, 2024
Can humans smell tastants?
Shuo Mu, Markus Stieger, Sanne Boesveldt
Journal of Dairy Science
|
January 18, 2021
Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing
Shuo Mu, Lu Liu, Hongna Liu, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
How volatile composition facilitates olfactory discrimination of fat content in beef and pork
Shuo Mu, Nan Ni, Yuting Zhu, et al.
Plos One
|
June 26, 2015
BGD: a database of bat genomes
Jianfei Fang, Xuan Wang, Shuo Mu, et al.
Plos One
|
September 25, 2014
Comparison of brain transcriptome of the greater horseshoe bats (Rhinolophus ferrumequinum) in active and torpid episodes
Ming Lei, Dong Dong, Shuo Mu, et al.
Angewandte Chemie (International Ed. in English)
|
February 17, 2024
Rhodium-Catalyzed Asymmetric Hydrogenation and Transfer Hydrogenation of 1,3-Dipolar Nitrones
Liren Xu, Tilong Yang, Hao Sun, et al.
Bioorganic Chemistry
|
January 21, 2026
Design, synthesis, and biological evaluation of hydrophobic-tagged poly (ADP-ribose) polymerase 1 (PARP1) degraders
Jiaqian Li, Yang Cui, Mengyu Xiong, et al.
Life Sciences
|
July 9, 2004
Possible anxiolytic effects of taurine in the mouse elevated plus-maze
Si Wei Chen, Wei Xi Kong, Yi Jing Zhang, et al.
Molecular Biology and Evolution
|
November 3, 2016
The Genomes of Two Bat Species with Long Constant Frequency Echolocation Calls
Dong Dong, Ming Lei, Panyu Hua, et al.
Page
of 2