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. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
4. Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system
5. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
6. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
7. Pouring hot water through drip bags releases thousands of microplastics into coffee
8. Dynamic release and perception of key odorants in grilled eel during chewing
9. 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
10. Free amino acid, 5′-Nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis L.) determined by mass spectrometry based metabolomics
11. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
12. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
13. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
14. Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel
15. Comprehensive insights into the organoleptic characteristics attributes of "HuangYuXiang": Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics.
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