32 results on '"Tao, Ning-Ping"'
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2. Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion
3. Metabolomics of the hepatopancreas in Chinese mitten crabs (Eriocheir sinensis)
4. Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis
5. Effect of frozen time on Ctenopharyngodon idella surimi: With emphasis on protein denaturation by Tri-step spectroscopy
6. Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging
7. Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells
8. Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose
9. Small peptides isolated from enzymatic hydrolysates of Pneumatophorus japonicus head have protective effects on GES-1 cells against alcohol damage
10. Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion.
11. Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis
12. Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry
13. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes
14. Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O
15. Hydroxyapatite From the Skull of Tuna (Thunnus obesus) Head Combined With Chitosan to Restore Locomotive Function After Spinal Cord Injury
16. Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system
17. Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing
18. Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.
19. Micro-nano particle formation and transformation mechanisms of broth in meat braised processing
20. Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model
21. Analysis and Evaluation of Nutritional Composition of Farmed Male Pufferfish (Takifugu Obscurus)
22. Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation
23. Study for Rapid Determination of Tetrodotoxin Based on Lateral Flow Immunoassay
24. Quality and Safety of Aquatic Products in China
25. Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry
26. Comparison of Volatile Compounds in Raw and Cooked Chinese Mitten Crab Hepatopancreas and Gonads
27. Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)
28. Application of Ion Exchange Solid Phase Extraction Technique in Drug Residue Analysis
29. Identification of Volatile Compounds in Cooked Meat of Farmed Obscure Puffer (Takifugu obscurus) Using SDE and HS-SPME Combined with GC-MS
30. Comparison of nutritional composition of farmed pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes
31. Supercritical Carbon Dioxide Extraction of Volatile Compounds from Antarctic Krill (Euphausia superba)
32. Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp
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