18 results on '"Zhang, Yin"'
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2. A novel olfactory biosensor based on ZIF-8@SWCNT integrated with nanosome-AuNPs/Prussian blue for sensitive detection of hexanal
3. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units
4. Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
5. A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML
6. A stimuli-responsive colorimetric aptasensor based on the DNA hydrogel-coated MOF for fumonisin B1 determination in food samples
7. Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
8. Characterization of whey protein isolate-(−)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion
9. A novel biomimetic network amplification strategy designed fluorescent aptasensor based on yolk-shell Fe3O4 nanomaterials for aflatoxin B1 detection
10. A novel umami electrochemical biosensor based on AuNPs@ZIF-8/Ti3C2 MXene immobilized T1R1-VFT
11. Introducing panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: Physicochemical, functional and nutritional characteristics
12. Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea
13. Sensitive colorimetric aptasensor based on stimuli-responsive metal-organic framework nano-container and trivalent DNAzyme for zearalenone determination in food samples
14. Binding mechanism and functional evaluation of quercetin 3-rhamnoside on lipase
15. Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin
16. Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein
17. Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin
18. One-step immobilization-purification of enzymes by carbohydrate-binding module family 56 tag fusion
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