Detalhe da pesquisa
1.
Recent trends in aroma release and perception during food oral processing: A review.
Crit Rev Food Sci Nutr
; : 1-17, 2022 Oct 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-36218375
2.
circRNA expression patterns and circRNA-miRNA-mRNA networks during CV-A16 infection of SH-SY5Y cells.
Arch Virol
; 166(11): 3023-3035, 2021 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-34410499
3.
Simultaneous detection of fetal aneuploidy, de novo FGFR3 mutations and paternally derived ß-thalassemia by a novel method of noninvasive prenatal testing.
Prenat Diagn
; 41(4): 440-448, 2021 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33340121
4.
Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks.
Foods
; 13(8)2024 Apr 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-38672938
5.
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception.
Food Res Int
; 181: 114078, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38448095
6.
NLRP3-dependent pyroptosis exacerbates coxsackievirus A16 and coxsackievirus A10-induced inflammatory response and viral replication in SH-SY5Y cells.
Virus Res
; 345: 199386, 2024 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-38705479
7.
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.
Food Chem X
; 22: 101339, 2024 Jun 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38721385
8.
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds.
J Agric Food Chem
; 71(1): 700-709, 2023 Jan 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-36534057
9.
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach.
Foods
; 12(3)2023 Feb 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-36766202
10.
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose.
Foods
; 12(16)2023 Aug 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-37628135
11.
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor.
J Agric Food Chem
; 71(20): 7803-7811, 2023 May 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-37189274
12.
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.
Foods
; 12(19)2023 Oct 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-37835346
13.
The neuropathological mechanism of EV-A71 infection attributes to inflammatory pryoptosis and viral replication via activating the hsa_circ_0045431/ hsa_miR_584/NLRP3 regulatory axis.
Virus Res
; 335: 199195, 2023 10 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-37579846
14.
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach.
Food Res Int
; 171: 113063, 2023 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-37330856
15.
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China.
Nutrients
; 14(14)2022 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-35889865
16.
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods.
Foods
; 11(21)2022 Oct 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-36360025
17.
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture.
J Agric Food Chem
; 70(41): 13367-13378, 2022 Oct 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-36121396
18.
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.
Foods
; 11(7)2022 Mar 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-35406983
19.
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3.
J Agric Food Chem
; 70(47): 14898-14906, 2022 Nov 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36325587
20.
The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis.
Foods
; 10(11)2021 Nov 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-34828990