Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Liu, Jiayue, Mai, Ruijie, Liu, Pingru, Guo, Siqi, Yang, Juan, Bai, Weidong
Published in Foods (01.08.2023)
Published in Foods (01.08.2023)
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Journal Article
Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation
Yang, Juan, Guo, Jing, Mai, Ruijie, Dong, Hao, Cui, Chun, Zeng, Xiaofang, Bai, Weidong
Published in Food science and human wellness (01.11.2022)
Published in Food science and human wellness (01.11.2022)
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Journal Article
Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates
Yang, Juan, Wu, Siliang, Mai, Ruijie, Lin, Li, Zhao, Wenhong, Bai, Weidong
Published in Food chemistry (01.12.2021)
Published in Food chemistry (01.12.2021)
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Journal Article
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
Mai, Ruijie, Liu, Jiayue, Yang, Juan, Li, Xiangluan, Zhao, Wenhong, Bai, Weidong
Published in Food chemistry (30.03.2024)
Published in Food chemistry (30.03.2024)
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Journal Article
Corrigendum to “Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel” [Food Chem. 437(Part 1) (2024) 137636]
Mai, Ruijie, Liu, Jiayue, Yang, Juan, Li, Xiangluan, Zhao, Wenhong, Bai, Weidong
Published in Food chemistry (01.06.2024)
Published in Food chemistry (01.06.2024)
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Journal Article
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds
Bai, Weidong, Mai, Ruijie, Guo, Siqi, Li, Xiangluan, Zhao, Wenhong, Yang, Juan
Published in Food research international (01.12.2023)
Published in Food research international (01.12.2023)
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Journal Article
Corrigendum to “The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds” [Food Res. Int. 174 (2023) 113629]
Bai, Weidong, Mai, Ruijie, Guo, Siqi, Li, Xiangluan, Zhao, Wenhong, Yang, Juan
Published in Food research international (01.03.2024)
Published in Food research international (01.03.2024)
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Journal Article
FCVM: Foreground-based Classifier using Voting Mechanism for Few-Shot Learning
Chen, Ran, Mai, Ruijie, Qu, Yanbin
Published in 2022 IEEE International Conference on Unmanned Systems (ICUS) (28.10.2022)
Published in 2022 IEEE International Conference on Unmanned Systems (ICUS) (28.10.2022)
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Conference Proceeding
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)
Yang, Juan, Mai, Ruijie, Wu, Siliang, Dong, Hao, Zhao, Wenhong, Bai, Weidong
Published in Journal of aquatic food product technology (07.02.2022)
Published in Journal of aquatic food product technology (07.02.2022)
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Journal Article
Rice chocolate croissant and making process thereof
BAI WEIDONG, HUANG YUEHUAI, MAI RUIJIE, JIANG HUAN, ZHANG QINGYU, ZHANG HONGKANG
Year of Publication 06.09.2019
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Year of Publication 06.09.2019
Patent
Power device infrared chart segmentation method based on adaptive quantization enhancement
QIU GUANXIN, HUANG PEIZHUAN, WAN XINYU, XIAO LIJUN, MAI RUIJIE, WU WEILI, XING XIAOFEN, QIN HUIPING, ZHANG ZELIN, CHEN JISHUN
Year of Publication 22.12.2017
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Year of Publication 22.12.2017
Patent