15 results on '"Huang, Xu"'
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2. Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing
3. Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
4. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
5. Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system
6. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
7. Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
8. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
9. Pouring hot water through drip bags releases thousands of microplastics into coffee
10. Dynamic release and perception of key odorants in grilled eel during chewing
11. Long-term stable, high accuracy, and visual detection platform for In-field analysis of nitrite in food based on colorimetric test paper and deep convolutional neural networks
12. Free amino acid, 5′-Nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis L.) determined by mass spectrometry based metabolomics
13. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
14. Polysaccharides derived from Lycium barbarum suppress IGF-1-induced angiogenesis via PI3K/HIF-1α/VEGF signalling pathways in MCF-7 cells
15. Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.
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