Detalhe da pesquisa
1.
1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing.
J Sci Food Agric
; 99(1): 429-435, 2019 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29896775
2.
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth.
Food Sci Anim Resour
; 44(3): 651-661, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38765279
3.
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation.
J Agric Food Chem
; 72(7): 3673-3682, 2024 Feb 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-38290215
4.
Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis.
Food Res Int
; 176: 113810, 2024 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-38163715
5.
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics.
Food Chem
; 440: 138188, 2024 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38100964
6.
Effect of different salt additions on the taste and flavor-related compounds in chicken soup.
Front Nutr
; 11: 1368789, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38544751
7.
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham.
Food Res Int
; 186: 114377, 2024 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-38729733
8.
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat.
Food Sci Anim Resour
; 43(6): 975-988, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37969319
9.
UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing.
Food Res Int
; 174(Pt 1): 113509, 2023 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-37986504
10.
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms.
Food Res Int
; 172: 113208, 2023 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-37689849
11.
Combined application of high-throughput sequencing and LC-MS/MS-based metabolomics to evaluate the formation of Zn-protoporphyrin in Nuodeng ham.
Food Res Int
; 162(Pt B): 112209, 2022 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-36461381
12.
Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat.
Food Res Int
; 149: 110696, 2021 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-34600691
13.
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler.
Food Res Int
; 140: 110008, 2021 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-33648240
14.
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
Meat Sci
; 175: 108465, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-33610908
15.
1H NMR-based metabolic characterization of Chinese Wuding chicken meat.
Food Chem
; 274: 574-582, 2019 Feb 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30372981