Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Shao-tian Ren"'
Autor:
Ting-ting Chai, Yang-na Huang, Shao-tian Ren, Dan-li Jin, Jing-jing Fu, Jun-yan Guo, Yue-wen Chen
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106229- (2023)
Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of l
Externí odkaz:
https://doaj.org/article/41fa512bf3db45be90a47b91fa139f4c
Autor:
Shao‐tian Ren, Jing‐jing Fu, Fan‐yu He, Ting‐ting Chai, Liu Yu‐ting, Dan‐li Jin, Yue‐wen Chen
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2273-2282
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47d5613e61b80e1d132837a08927f521
https://doi.org/10.1002/jsfa.12436
https://doi.org/10.1002/jsfa.12436
Autor:
Shao-Tian, Ren, Jing-Jing, Fu, Fan-Yu, He, Ting-Ting, Chai, Yu-Ting, Liu, Dan-Li, Jin, Yue-Wen, Chen
Publikováno v:
Journal of the science of food and agriculture.
Harpadon nehereus is a high protein marine fish. A valuable way to increase the added value of Harpadon nehereus is to convert them into protein hydrolysate. Maillard reaction is an effective way to improve the functional properties of peptides and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e0d346cffc774a11cb0eccc43cce0337
https://pubmed.ncbi.nlm.nih.gov/36620949
https://pubmed.ncbi.nlm.nih.gov/36620949
Autor:
Dan‐li Jin, Yue‐wen Chen, Xing‐de Hong, Ting‐ting Chai, Shao‐tian Ren, Yang‐zhi Ou, Xing‐xin Huang, Hao‐ben Hu
Publikováno v:
Journal of Food Biochemistry. 46
This study aims to analyze the flavor differences of freeze-dried sea cucumber powder, processed for different time intervals, under vibration mill-assisted complex enzyme hydrolysis using electronic nose (E-nose) and gas chromatography-ion mobility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7380bd8fa34fae7c8396d62e45998c07
https://doi.org/10.1111/jfbc.14298
https://doi.org/10.1111/jfbc.14298
Autor:
Dan-li Jin, Jian-ling Wei, Fan-yu He, Ting-ting Chai, Shao-tian Ren, Jing-jing Fu, Yue-wen Chen
Publikováno v:
Food Chemistry. 407:135133
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low temperature vacuum heating (LTVH) in an in vitro anti-glycation model was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7131b8641359832a943392723ba3ae5
https://doi.org/10.1016/j.foodchem.2022.135133
https://doi.org/10.1016/j.foodchem.2022.135133
Autor:
Ting-ting Chai, Yang-na Huang, Shao-tian Ren, Dan-li Jin, Jing-jing Fu, Jun-yan Guo, Yuewen Chen
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6fd8a89a66a33099f797dd04b22a3fa
https://doi.org/10.2139/ssrn.4248697
https://doi.org/10.2139/ssrn.4248697
Autor:
Chen Yuewen, Ting-ting Chai, Fan-yu He, Shao-tian Ren, Cai Wenqiang, Fei-jian Liu, Xiuping Dong, Jiao Rui
Publikováno v:
Food Control. 133:108610
The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4 °C were researched over 12 days in this study. The combinat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61ed6f6de033fbc4942b1f03aa65fd43
https://doi.org/10.1016/j.foodcont.2021.108610
https://doi.org/10.1016/j.foodcont.2021.108610