相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
Yan-Qin Yang et al.
PLOS ONE (2018)
Quality evaluation of Hanyuan Zanthoxylum bungeanum Maxim. Using computer vision system combined with artificial neural network: A novel method
Xingbao Tao et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology
Mengmeng Zhang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Characteristic differences in essential oil composition of six Zanthoxylum bungeanum Maxim. (Rutaceae) cultivars and their biological significance
Shu-ming Liu et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2017)
Comparison and optimization of two extract methods (atmospheric pressure and pressurized pretreatment) of pectin from Zanthoxylum bungeanum Maxim. seeds by response surface methodology
Yan Song et al.
SEPARATION SCIENCE AND TECHNOLOGY (2017)
Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps
Huiwen Zheng et al.
FOOD CHEMISTRY (2016)
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
Yuting Tian et al.
FOOD CHEMISTRY (2016)
Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition
Adeline Bonneau et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
MixMC: A Multivariate Statistical Framework to Gain Insight into Microbial Communities
Kim-Anh Le Cao et al.
PLOS ONE (2016)
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
Dashmaa Dashdorj et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
Yun Deng et al.
FOOD CHEMISTRY (2015)
Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems
Gustavo Luis Leonardo Scalone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
The changes in the volatile aldehydes formed during the deep-fat frying process
Qing Zhang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Functional components and medicinal properties of food: a review
Christian Izuchukwu Abuajah et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)
Lu Xiao et al.
FOOD CHEMISTRY (2014)
Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment
Wanpeng Xi et al.
FOOD CHEMISTRY (2014)
Essential oil from Zanthoxylum bungeanum Maxim. and its main components used as transdermal penetration enhancers: a comparative study
Yi Lan et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2014)
Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities
Li-Chen Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens
Wen-Rui Diao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil
Zhi-Feng Zhao et al.
JOURNAL OF FOOD SCIENCE (2013)
Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes
Dhanalakshmi Kutti Gounder et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
Sparse PLS discriminant analysis: biologically relevant feature selection and graphical displays for multiclass problems
Kim-Anh Le Cao et al.
BMC BIOINFORMATICS (2011)
Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.
Shigang Wei et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Compositional and Antioxidant Activity Analysis of Zanthoxylum bungeanum Seed Oil Obtained by Supercritical CO2 Fluid Extraction
Lian Xia et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
A. Andres-Bello et al.
FOOD ENGINEERING REVIEWS (2011)
Analysis of Volatile Compounds in the Pericarp of Zanthoxylum bungeanum Maxim. by Ultrasonic Nebulization Extraction Coupled with Headspace Single-Drop Microextraction and GC-MS
Lu Wang et al.
CHROMATOGRAPHIA (2010)
Feeding Deterrents from Zanthoxylum schinifolium against Two Stored-Product Insects
Zhi Long Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Chemical Composition and Antifungal Activity of the Fruit Oil of Zanthoxylum bungeanum Maxim. (Rutaceae) from China
Youwen Gong et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2009)
Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets
Tao Wu et al.
FOOD CHEMISTRY (2008)
Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)
Xiaogen Yang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Flavor quality of fruits and vegetables
Adel A. Kader
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
The smell and odorous components of dried shiitake mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components
M Hiraide et al.
JOURNAL OF WOOD SCIENCE (2004)
分享论文
