Liu J - Search Results

1

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase.

Li Q, Liu J, De Gobba C, Zhang L, Bredie WLP, Lametsch R. Li Q, et al. Among authors: liu j. J Agric Food Chem. 2020 Oct 21;68(42):11782-11789. doi: 10.1021/acs.jafc.0c04513. Epub 2020 Oct 7. J Agric Food Chem. 2020. PMID: 32942857

2

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma.

Fu Y, Liu J, Hansen ET, Bredie WLP, Lametsch R. Fu Y, et al. Among authors: liu j. Food Chem. 2018 Aug 15;257:163-171. doi: 10.1016/j.foodchem.2018.02.159. Epub 2018 Mar 10. Food Chem. 2018. PMID: 29622194

3

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.

Fu Y, Bak KH, Liu J, De Gobba C, Tøstesen M, Hansen ET, Petersen MA, Ruiz-Carrascal J, Bredie WLP, Lametsch R. Fu Y, et al. Among authors: liu j. Food Res Int. 2019 Jul;121:28-38. doi: 10.1016/j.foodres.2019.03.017. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108750

4

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship.

Fu Y, Liu J, Zhang W, Wæhrens SS, Tøstesen M, Hansen ET, Bredie WLP, Lametsch R. Fu Y, et al. Among authors: liu j. Food Chem. 2020 Feb 15;306:125613. doi: 10.1016/j.foodchem.2019.125613. Epub 2019 Oct 3. Food Chem. 2020. PMID: 31610331

5

Instrumental and sensory characterisation of Solaris white wines in Denmark.

Liu J, Toldam-Andersen TB, Petersen MA, Zhang S, Arneborg N, Bredie WLP. Liu J, et al. Food Chem. 2015 Jan 1;166:133-142. doi: 10.1016/j.foodchem.2014.05.148. Epub 2014 Jun 5. Food Chem. 2015. PMID: 25053038

6

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

Liu J, Arneborg N, Toldam-Andersen TB, Petersen MA, Bredie WL. Liu J, et al. J Sci Food Agric. 2017 Aug;97(11):3594-3602. doi: 10.1002/jsfa.8218. Epub 2017 Feb 13. J Sci Food Agric. 2017. PMID: 28098345

7

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

Liu J, Bredie WLP, Sherman E, Harbertson JF, Heymann H. Liu J, et al. Food Res Int. 2018 Apr;106:892-900. doi: 10.1016/j.foodres.2018.01.062. Epub 2018 Jan 31. Food Res Int. 2018. PMID: 29580001

8

Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data.

Liu J, Pedersen HL, Knarreborg L, Ipsen R, Bredie WLP. Liu J, et al. Food Sci Nutr. 2020 Oct 15;8(12):6433-6444. doi: 10.1002/fsn3.1933. eCollection 2020 Dec. Food Sci Nutr. 2020. PMID: 33312529 Free PMC article.

9

Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue.

Cattaneo C, Liu J, Wang C, Pagliarini E, Sporring J, Bredie WLP. Cattaneo C, et al. Among authors: liu j. Sci Rep. 2020 Oct 29;10(1):18694. doi: 10.1038/s41598-020-75678-2. Sci Rep. 2020. PMID: 33122666 Free PMC article.

10

A new comprehensive index for discriminating adulteration in bovine raw milk.

Liu J, Ren J, Liu ZM, Guo BH. Liu J, et al. Among authors: liu zm. Food Chem. 2015 Apr 1;172:251-6. doi: 10.1016/j.foodchem.2014.09.063. Epub 2014 Sep 22. Food Chem. 2015. PMID: 25442551

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