A5024438933- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Olfactory and Sensory Function Studies
- Sensory Analysis and Statistical Methods
- Global Health Care Issues
- Analytical Chemistry and Chromatography
- Retirement, Disability, and Employment
- Phase Equilibria and Thermodynamics
- Catalysis and Oxidation Reactions
- Bee Products Chemical Analysis
- Coffee research and impacts
- Nuts composition and effects
- Spectroscopy Techniques in Biomedical and Chemical Research
- Agriculture Sustainability and Environmental Impact
- Natural product bioactivities and synthesis
- Microbial Inactivation Methods
- interferon and immune responses
- Mangiferin and Mango Extracts
- Sodium Intake and Health
- Dyeing and Modifying Textile Fibers
- Environmental Changes in China
- Spectroscopy and Chemometric Analyses
- Environmental and Agricultural Sciences
Shanghai Jiao Tong University
2019-2025
Chinese University of Hong Kong
2016-2021
State Key Laboratory of Food Science and Technology
2016
Jiangnan University
2016
Hohai University
2012-2014
National Taiwan University
2008-2013
Xiamen University
2012
Yunnan Agricultural University
2010
Institute of Molecular Biology, Academia Sinica
2008
University of Massachusetts Boston
1994
Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural products have been reported exhibiting a salty taste or saltiness-enhancing function. In this investigation, taste-active occurring in commercial Chinese fermented soybean curd were identified using ultrafiltration, gel permeation chromatography, ion-exchange nano-LC/Q–TOF MS/MS. The taste-enhancing function of the target fractions was confirmed by both rat cell model and/or sensory...
Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on key odorants JDH was investigated using sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in triglyceride matrix to imitate profiles both raw and steamed JDHs. The aroma-active compounds then confirmed recombination omission tests triangle tests. JDHs obtained quantitative descriptive analysis compare differences between...
Human Tudor-SN is involved in the degradation of hyper-edited inosine-containing microRNA precursors, thus linking pathways RNA interference and editing. contains four tandem repeats staphylococcal nuclease-like domains (SN1-SN4) followed by a tudor C-terminal SN domain (SN5). Here, we showed that requires for its binding cleavage activity. The crystal structure 64-kD truncated form human further shows domains, SN3, SN4, SN5, assemble into crescent-shaped structure. A concave basic surface...
The volatile organic compounds (VOCs) in four Chinese freshwater fishes (i.e., Hypophthalmichthys molitrix (H), Aristichthys nobilis (A), Lateolabrax japonicus (L), Parabramis pekinensis (P)) were separated using gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast chromatography electronic-nose (uf-GC E-nose). Principal component analysis (PCA) was applied to distinguish the VOCs identified from both raw cooked states. Twenty spectral database of GC-IMS, including five...
Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization safety; however, high-temperature processing accelerates protein lipid oxidation, thereby compromising sensory quality. As demand ready-to-eat meals grows, food industry faces challenge ensuring microbial safety while preserving flavor integrity. In this study, low-temperature...
Triterpenoid saponins are one of the key active components many medicinal plants. The biosynthetic pathway triterpenoid in higher plants and a lot experimental results both indicated that enzymes involved saponin synthesis squalene synthase (SS), epoxidase (SE), lupeol (LS), dammarenediol (DS), beta-amyrin (beta-AS), cytochrome P450-dependent monooxygenase (PDMO), glycosyltransferase (GT). activities coding genes could be induced by range factors various plant species. However, effects on...
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods corresponding release sodium ions (Na+), potassium (K+), volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on correlations flavor concentration Na K flavor. A trained panel evaluated saltiness enhancements selected using static methods. results...
Abstract Sufu (fermented soybean curd) is a cheese‐like product that widely consumed in Asian countries. One of the subtypes plain sufu, traditional fermented food whose sensory attributes remain poorly characterized. In this study, we developed lexicon for describing its characteristics. Trained panelists evaluated profiles 12 commercially available products manufactured 3 locations. Sensory data were analyzed using one‐way analysis variance and principal component analysis, 8 aroma, 7...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTCalculations of solubilities aromatic compounds in supercritical carbon dioxideYu Jane Sheng, Ping Chin Chen, Yan and David Shan Hill WongCite this: Ind. Eng. Chem. Res. 1992, 31, 3, 967–973Publication Date (Print):March 1, 1992Publication History Published online1 May 2002Published inissue 1 March 1992https://doi.org/10.1021/ie00003a044RIGHTS & PERMISSIONSArticle Views334Altmetric-Citations45LEARN ABOUT THESE METRICSArticle Views are the...
Abstract SPME‐GC‐TOFMS, E‐nose, and sensory evaluation were used to explore the volatile organic compounds (VOCs) in four Chinese Yunnan coffee at three conditions (beans, ground powder, brewed coffee). VOCs detected by GC‐TOFMS compared difference between all samples, depending on sample. The E‐nose was for rapid detection differentiate two results are analyzed principal component analysis (PCA). Quantitative description (QDA) evaluate flavor profiles of samples. shown that 412, 498, 294...
Abstract This study is aimed at providing a foundation for the acceptability of two traditional spices (Chinese 5‐spice blend “CS” and garam masala “GM”) in addition to using chicken as carrier food by Chinese Pakistani consumers. It can promote ethnic trading flavor preferences information cross‐cultural Chicken marinated with CS GM were boiled, evaluated consumer hedonic test Check‐all‐that‐apply sensory emotion measurements. Results showed high chicken‐spice samples, though drivers liking...