20 results on '"Huang, Xu-Hui"'
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2. Multi-scenario application of chitosan emulsions as fat replacers: Based on the regulation of chitosan hydrophobicity and emulsion rheological properties
3. Metabolomic insights into the effects of seasonal shifts on the dynamic variation of non-volatile compounds of abalone (Haliotis discus hannai)
4. The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
5. The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia
6. Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
7. Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing
8. A comprehensive evaluation of lipid profiles and nutritional quality in different animal source muscle tissues
9. Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
10. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
11. Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system
12. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
13. The regulation of key flavor of traditional fermented food by microbial metabolism: A review
14. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
15. Pouring hot water through drip bags releases thousands of microplastics into coffee
16. Effect of sodium salt on meat products and reduction sodium strategies — A review
17. Self-detoxification behaviors and tissue-specific metabolic responses of fishes growing in erythromycin-contaminated water
18. Dynamic release and perception of key odorants in grilled eel during chewing
19. Free amino acid, 5′-Nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis L.) determined by mass spectrometry based metabolomics
20. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
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