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Yangying Sun

Showing results (41-50 of 122) with videos related to

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Food Chemistry|September 22, 2018
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3Yali Dang, Li Hao, Jinxuan Cao, et al.
Mikrochimica Acta|October 26, 2022
Rapid solid phase microextraction of DNA using mesoporous metal-organic framework coating for PCR-based identification of meat adulterationMan Lu, Hangzhen Lan, Zhendong Cai, et al.
Journal of the Science of Food and Agriculture|June 23, 2023
The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured baconXueyi Wu, Daodong Pan, Qiang Xia, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|January 18, 2019
Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storageXin Zhang, Huhu Wang, Xuan Li, et al.
Journal of the Science of Food and Agriculture|July 18, 2017
Transepithelial transport of milk-derived angiotensin I-converting enzyme inhibitory peptide with the RLSFNP sequenceYuxing Guo, Junai Gan, Qian Zhu, et al.
Food Chemistry|November 13, 2022
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and hamXiangning Xie, Yali Dang, Daodong Pan, et al.
Sensors (Basel, Switzerland)|August 27, 2015
Highly Sensitive Electrochemical Determination of Alfatoxin B1 Using Quantum Dots-Assembled Amplification LabelsXiaoqun Zeng, Huiju Gao, Daodong Pan, et al.
Food Chemistry|November 7, 2020
Free fatty acids responsible for characteristic aroma in various sauced-ducksChenlan Xia, Yuxin He, Shuang Cheng, et al.
Comprehensive Reviews in Food Science and Food Safety|February 24, 2022
Research progress in the screening and evaluation of umami peptidesLulu Qi, Xinchang Gao, Daodong Pan, et al.
Food Chemistry|October 15, 2023
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculationChangyu Zhou, Xueyi Wu, Daodong Pan, et al.
Pageof 13

Showing results (41-50 of 122) with videos related to

Sort By:
Pageof 13
Food Chemistry|September 22, 2018
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3Yali Dang, Li Hao, Jinxuan Cao, et al.
Mikrochimica Acta|October 26, 2022
Rapid solid phase microextraction of DNA using mesoporous metal-organic framework coating for PCR-based identification of meat adulterationMan Lu, Hangzhen Lan, Zhendong Cai, et al.
Journal of the Science of Food and Agriculture|June 23, 2023
The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured baconXueyi Wu, Daodong Pan, Qiang Xia, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|January 18, 2019
Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storageXin Zhang, Huhu Wang, Xuan Li, et al.
Journal of the Science of Food and Agriculture|July 18, 2017
Transepithelial transport of milk-derived angiotensin I-converting enzyme inhibitory peptide with the RLSFNP sequenceYuxing Guo, Junai Gan, Qian Zhu, et al.
Food Chemistry|November 13, 2022
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and hamXiangning Xie, Yali Dang, Daodong Pan, et al.
Sensors (Basel, Switzerland)|August 27, 2015
Highly Sensitive Electrochemical Determination of Alfatoxin B1 Using Quantum Dots-Assembled Amplification LabelsXiaoqun Zeng, Huiju Gao, Daodong Pan, et al.
Food Chemistry|November 7, 2020
Free fatty acids responsible for characteristic aroma in various sauced-ducksChenlan Xia, Yuxin He, Shuang Cheng, et al.
Comprehensive Reviews in Food Science and Food Safety|February 24, 2022
Research progress in the screening and evaluation of umami peptidesLulu Qi, Xinchang Gao, Daodong Pan, et al.
Food Chemistry|October 15, 2023
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculationChangyu Zhou, Xueyi Wu, Daodong Pan, et al.
Pageof 13