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发布时间:2022-11-02   点击次数:207次

 

高品质感官设备助力感官分析领域的发展,让感官分析更具确定性和精确性,以下是“日本INSENT电子舌”各合作单位2022年部分科研成果,分享给大家,希望能给感官分析领域的各位科研工作者带来帮助!

 

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The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea

酶催化过程中应激代谢产物对乌龙茶风味形成的影响:以漳平水仙茶为例

福建农林大学

 

Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics

基于LC/ ms的脂质组学和GC/ ms的挥发量学对太和丝鸡和科布鸡的比较研究

中国农业科学院北京畜牧兽医研究所

 

Characterization analysis of flavor compounds in green teas at different drying temperature

不同干燥温度下绿茶风味化合物的表征分析

青岛农业大学

 

Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates

豌豆(Pisum sativum L.)蛋白水解物降低苦味的各种方法的比较研究

江南大学

 

Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities

冻干和喷雾干燥对艾布hitensis水解物理化性质的影响:感官特性和抗氧化活性

山东省海洋科学研究所

 

The effective taste masking of alkaloids by a water-soluble terphen [3] arene

水溶性terphen[3]芳烃对生物碱的有效掩味

天津师范大学

 

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

HS-GC-IMS测定南京水煮咸鸭陈化时间对风味成分的影响

南京农业大学

 

Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder

不同益生菌发酵方式对大豆乳清和大豆胚粉大豆蛋白酸奶品质、大豆异黄酮和雌马酚含量的影响

渤海大学

 

Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking

纳米高效液相色谱-质谱联用及分子对接分离筛选皮蛋蛋黄鲜味肽

南昌大学

 

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

食用菌中鲜味化合物的测定及鹿茸酶解物的增盐效果评价

北京工商大学

 

Effect of coating on flavor metabolism of fish under different storage temperatures

不同贮藏温度下包衣对鱼类风味代谢的影响

江西师范大学

 

Effect of ultrasonic pretreatment on flavor characteristics of brewer's yeast‐peanut meal hydrolysate/xylose Maillard reaction products

超声波预处理对啤酒酵母-花生粕水解物/木糖美拉德反应产物风味特性的影响

广西大学

 

Modification on the length of glucosyl chain in glucosyl steviol glycosides and its effect on product taste quality

甜菊糖苷中糖链长度的修饰及其对产品口感品质的影响

江南大学

 

Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly

反复炖炖的鸡肉对味觉和香气感知的丰富

四川大学

 

Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306

超高压处理对delbrueckii乳杆菌QS306发酵乳的血管紧张素转换酶(ACE)抑制活性、抗氧化活性和理化性质的影响

内蒙古农业大学

 

Hanseniaspora pseudoguilliermondii Improves the Flavor of Tilapia Fish Protein Hydrolysates

伪吉列蒙氏参虫改善罗非鱼蛋白质水解物的风味

海南大学

 

Preparation, evaluation, and pharmacokinetics in beagle dogs of a taste-masked flunixin meglumine orally disintegrating tablet prepared using hot-melt extrusion technology and D-optimal mixture design

采用热熔挤压技术和d -*佳配合比设计制备了一种掩盖味觉的氟尼新葡胺口腔崩解片,并对其在比格犬体内的药代动力学进行了评价

广西大学

 

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

不同发酵法制备的中国传统酸米汤的特点

贵州大学

 

 

 

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