Chi Shu

BRAKER2: automatic eukaryotic genome annotation with GeneMark-EP+ and AUGUSTUS supported by a protein database

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Maillard Reaction and Food Processing

Generation and the Fate of C2, C3, and C4 Reactive Fragments Formed in Maillard Model Systems of [13C]Glucose and [13C]Glycine or Proline

Instability, stabilization, and formulation of liquid protein pharmaceuticals

Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature

Fish flavor

Effects of fatty acids on meat quality: a review

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Biologically active peptides and enzymatic approaches to their production

Ant-infecting Ophiocordyceps genomes reveal a high diversity of potential behavioral manipulation genes and a possible major role for enterotoxins

Honey: Chemical composition, stability and authenticity

Hydrophilic interaction liquid chromatography (HILIC)—a powerful separation technique

Fish oil replacement in finfish nutrition

Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction

A review of Maillard reaction in food and implications to kinetic modelling

Soy proteins: A review on composition, aggregation and emulsification

Flavour formation in meat and meat products: a review

One‐Step C‐Terminal Deprotection and Activation of Peptides with Peptide Amidase from Stenotrophomonas maltophilia in Neat Organic Solvent

Emulsifying Properties of Acidic Subunits of Soy 11S Globulin

A molecular analysis of dietary diversity for three archaic Native Americans

Comparative Genomics and Transcriptomics Analyses Reveal Divergent Lifestyle Features of Nematode Endoparasitic Fungus Hirsutella minnesotensis

A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution

Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine

Effect of pH on the volatile formation from the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone

Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products

pH Effect on the volatile components in the thermal degradation of cysteine

Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide

Volatile components of the thermal degradation of cystine in water