A5028060987- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Phytoestrogen effects and research
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Tea Polyphenols and Effects
- Olfactory and Sensory Function Studies
- Fungal and yeast genetics research
- Food Chemistry and Fat Analysis
- Phytochemicals and Antioxidant Activities
- GABA and Rice Research
- Protein Hydrolysis and Bioactive Peptides
- Analytical Chemistry and Chromatography
- Endoplasmic Reticulum Stress and Disease
- Polyamine Metabolism and Applications
- Biochemical and biochemical processes
- Microbial Metabolic Engineering and Bioproduction
- Nutrition, Health and Food Behavior
- Fungal Biology and Applications
- Microbial Metabolism and Applications
- Proteins in Food Systems
- Analytical chemistry methods development
- Collagen: Extraction and Characterization
South China University of Technology
2015-2025
Centre National de la Recherche Scientifique
2018
Centre des Sciences du Goût et de l'Alimentation
2017-2018
Université de Bourgogne
2018
Institut Agro Dijon
2017
Université Bourgogne Franche-Comté
2017
New York Genome Center
2008
We present a draft genome sequence of the platypus, Ornithorhynchus anatinus. This monotreme exhibits fascinating combination reptilian and mammalian characters. For example, platypuses have coat fur adapted to an aquatic lifestyle; platypus females lactate, yet lay eggs; males are equipped with venom similar that reptiles. Analysis first aligned these features genetic innovations. find reptile proteins been co-opted independently from same gene families; milk protein genes conserved despite...
Summary The generation of aroma compounds and the changes in sensory characteristics through soy sauce koji fermentation were investigated to evaluate crucial impact on aroma. analysis showed a marked increase ‘musty’ ‘soy sauce‐like’ odours, whereas beany attribute decreased significantly during fermentation. Aldehydes alcohols major volatile classes present samples. Gas chromatography–olfactometry was used identify aroma‐active harvested , results that 1‐octen‐3‐ol, 3‐octanol,...
N-Lactoyl-amino acid derivatives (N-Lac-AAs) are of increasing interest as potential taste-active compounds. The complexity and diversity N-Lac-AAs pose a significant challenge to the effective discovery N-Lac-AAs. Therefore, structure-based virtual screening was used identify Virtual results showed that N-lactoyl-hydrophobic amino acids had higher affinity for taste receptors, specifically N-l-Lac-l-Trp. And then, N-l-Lac-l-Trp synthesized in yields 22.3% by enzymatic synthesis presence...
Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed (SSAOM, A. mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects on the essential indices, oxygen radical absorption capacity, color free amino acids volatile compounds sauce have been studied, followed by a sensory evaluation between SSAO SSAOM.The contents non-salt soluble solid, reducing sugar, total acid, nitrogen in SSAOM increased 21.50%, 9.88%, 15.35%, 5.98% 41.43%,...
Signal peptides (SPs) are N-terminus sequences on the nascent polypeptide for protein export or localization delivery, which essential maintaining cell function. SPs also employed as a key element industrial production of secreted recombinant proteins. Yet, detailed information and rules about their cellular interactions still not well understood. Here, systematic bioinformatics analysis secretion capacity measurement genome-wide from model organism Saccharomyces cerevisiae is performed....