1.Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

作　　者：Lili Chang ;Songyi Lin ;Bowen Zou 等

出　　处：Foods. 2021 ;10(1):98.doi:10.3390/foods10010098

出版社：MDPI Publishing

文章 ID：257993948

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2.Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties

作　　者：Yue Zhao ;Songyi Lin ;Ruiwen Yang 等

出　　处：Foods. 2021 ;10(5):1137.doi:10.3390/foods10051137

出版社：MDPI Publishing

文章 ID：262288705

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3.Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS

作　　者：Mengqi Li ;Hanting Du ;Songyi Lin

出　　处：Foods. 2021 ;10(3):531.doi:10.3390/foods10030531

出版社：MDPI Publishing

文章 ID：259389800

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4.Elucidating the Calcium-Binding Site, Absorption Activities, and Thermal Stability of Egg White Peptide–Calcium Chelate

作　　者：Zhijie Bao ;Penglin Zhang ;Na Sun 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112565

出版社：MDPI Publishing

文章 ID：1036372443

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5.Tricholoma matsutake-Derived Peptides Ameliorate Inflammation and Mitochondrial Dysfunction in RAW264.7 Macrophages by Modulating the NF-κB/COX-2 Pathway

作　　者：Mengqi Li ;Qi Ge ;Hanting Du 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112680

出版社：MDPI Publishing

文章 ID：1036374865

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6.The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

作　　者：Dong Chen ;Lei Qin ;Yue Geng 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122991

出版社：MDPI Publishing

文章 ID：1036458701

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7.C-Terminal Modification on the Immunomodulatory Activity, Antioxidant Activity, and Structure–Activity Relationship of Pulsed Electric Field (PEF)-Treated Pine Nut Peptide

作　　者：Shuyu Zhang ;Liu Dong ;Zhijie Bao 等

出　　处：Foods. 2022 ;11(17):1-14.doi:10.3390/foods11172649

出版社：MDPI Publishing

文章 ID：1039112293

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