农业机构知识库联盟

查找成果

筛选

全部成果分类

资源类型

期刊名称

food chemistry(2)

关键词

显示更多

作者

Ruotong Nie AND Zhenyu Wang AND Xiangru Wei AND Dequan Zhang AND Huan Liu AND Chunjiang Zhang(0)

机构

institute of food science and technology, chinese academy of agricultural sciences, integrated laboratory of pro(1)
institute of food science and technology, chinese academy of agricultural sciences, integrated laboratory of processing technology for chinese meat dishes, ministry of agriculture and rural affairs, beijing 100193, china(1)
key labora(1)
key laboratory of agro-products processing, ministry of agriculture and rural affairs(1)
laboratory of processing technology integration for chinese-style meat and vegetable dishes, ministry of agriculture and rural affairs, institute of food science and technology, chinese academy of agricultural sciences, beijing 100193, china(1)

显示更多

年份

2025(1)
2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Ruotong Nie(精确检索)

作者:Zhenyu Wang(精确检索)

作者:Xiangru Wei(精确检索)

作者:Dequan Zhang(精确检索)

作者:Huan Liu(精确检索)

作者:Chunjiang Zhang(精确检索)

共2条记录

排序方式：

时间

时间
相关度

全文链接

1Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides

作者： Ruotong Nie; Zhenyu Wang; Xiangru Wei; Dequan Zhang; Huan Liu; Chunjiang Zhang; SCIE（2025版） EI（2025版）

机构： Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Labora;

来源：Food Chemistry

关键词： Collagen Heat treatment Molecular docking Pyrazine Triglycerides

2Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study

作者： Ruotong Nie; Zhenyu Wang; Huan Liu; Xiangru Wei; Chunjiang Zhang; Dequan Zhang; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Pro;

来源：Food Chemistry

关键词： Aroma compounds Biomarker Heat transfer Lipidomics Roasted chicken