156 results on '"Huang, Xu-Hui"'
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2. 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
3. Multi-scenario application of chitosan emulsions as fat replacers: Based on the regulation of chitosan hydrophobicity and emulsion rheological properties
4. Metabolomic insights into the effects of seasonal shifts on the dynamic variation of non-volatile compounds of abalone (Haliotis discus hannai)
5. The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
6. The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia
7. Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
8. Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing
9. A comprehensive evaluation of lipid profiles and nutritional quality in different animal source muscle tissues
10. Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
11. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
12. Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system
13. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
14. Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods
15. Micro- and nano-plastics in food systems: Distribution, combined toxicity with environmental contaminants, and removal strategies
16. The regulation of key flavor of traditional fermented food by microbial metabolism: A review
17. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
18. Pouring hot water through drip bags releases thousands of microplastics into coffee
19. Development and validation of a HILIC-MS/MS method for simultaneous quantitative of taste-active compounds in foods
20. Simultaneously quantification of organic acids metabolites by HPLC mass spectrometry to reveal the postharvest quality change in cherry tomato
21. Effect of sodium salt on meat products and reduction sodium strategies — A review
22. Self-detoxification behaviors and tissue-specific metabolic responses of fishes growing in erythromycin-contaminated water
23. Dynamic release and perception of key odorants in grilled eel during chewing
24. Free amino acid, 5′-Nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis L.) determined by mass spectrometry based metabolomics
25. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
26. Rapid Identification of Different Cinnamon Using Coated Direct Inlet Probe Coupled with Atmospheric-Pressure Chemical Ionization Mass Spectrometry
27. Insights into application progress of seafood processing technologies and their implications on flavor: a review
28. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
29. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
30. Stochastic multiresonance for a fractional linear oscillator with time-delayed kernel and quadratic noise
31. Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins
32. Cell Selection and Fate Control by a Signal Creating Device In Stem Cell Transplantation
33. Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid
34. Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches
35. Pouring Hot Water Through Drip Bag Releases Thousands of Microplastics into Coffee
36. Seasonal variations in free amino acid, 5′-nucleotide, and lipid profiles of scallop (Patinopecten yessoensis) revealed by targeted and untargeted metabolomic approaches
37. Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.): Free amino acids, 5′-nucleotides, and lipids
38. Comparison of amino acid, 5′-nucleotide and lipid metabolism of oysters (Crassostrea gigas Thunberg) captured in different seasons
39. Metabolomic approaches to analyze the seasonal variations of amino acid, 5′-Nucleotide, and lipid profile of clam (Ruditapes philippinarum)
40. Area-time associated test cost model for SoC and lower bound of test time
41. Simultaneous Determination of Acrylamide, 5-Hydroxymethylfurfural, and Heterocyclic Aromatic Amines in Thermally Processed Foods by Ultrahigh-Performance Liquid Chromatography Coupled with a Q Exactive HF-X Mass Spectrometer
42. The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup
43. Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel
44. Coated direct inlet probe coupled with atmospheric-pressure chemical ionization and high-resolution mass spectrometry for fast quantitation of target analytes
45. High-Throughput, Rapid Quantification of Phthalic Acid Esters and Alkylphenols in Fish Using a Coated Direct Inlet Probe Coupled with Atmospheric Pressure Chemical Ionization
46. Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps
47. Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation
48. Interaction and Properties of Proline-Ag and -Ag+ Complexes
49. Mechanism of Bushen Jianpi decoction in preventing and treating osteoporosis caused by aromatase inhibitors in breast cancer treatment
50. The interaction of Lactiplantibacillus plantarumand Latilatilactobacillus sakeiregulated the formation of characteristic quality attributes of low-salt fermented tilapia
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