上海师田计算机科技有限公司,田怀香

最新推荐文章于 2024-09-02 21:41:43 发布

王辉猛

最新推荐文章于 2024-09-02 21:41:43 发布

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文章标签：上海师田计算机科技有限公司

这篇论文集涵盖了食品科学的多个方面，包括食品风味评估、纳米粒子制备、药物检测以及益生菌对酸奶风味的影响。研究使用了感官评价、电子舌技术、液相色谱质谱联用等方法，揭示了糖分、香草醛纳米粒子、镇静剂在食品和乳制品中的作用和测定方法，并探讨了益生菌对酸奶品质的改良效果。

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Huai-Xiang Tian, Ya-Jing Zhang, Lan Qin, Chen Chen, Yuan Liu, Hai-Yan Yu(*). Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue. International Journal of Food Properties, 2018, 21(1): 471-483 (SCI)

Huaixiang Tian,Zhuoyan Lu, Danfeng Li, Jing Hu(*). Preparation and characterization of citral-loaded solid lipid nanoparticles [J]. Food Chemistry, 2018, 248, 78-85 (SCI)

Huanxiang Tian, Xingxin Zhou, Chen Chen, Yabin He, Haiyan Yu, Xiaoping Zheng(*). Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization tandem Mass Spectrometry [J]. Korean Journal for Food Science of Animal Resources, 2018, 37(6): 847-854.(SCI)

HuaiXiang Tian, Yongbo Shen, Haiyan Yu, Chen Chen(*). Effects of four probiotic strains in co-culture with traditional starters on the flavor profile of yogurt [J]. Journal of Food Science, 2017, 82(7):1693-1701. (SCI)

Huaixiang Tian, Danfeng Li, Ting Xu, Yuzhi Rong, Jing Hu(*), Bo Zhao. Citral stabilization and characterization of nanoemulsions stabilized by a mixture of gelatin and Tween 20 in an acidic system[J]. Journal of the Science of Food and Agriculture, 2017, 97:2991-2998.(SCI)