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 phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS
Yaoyao Peng et al.
FOOD RESEARCH INTERNATIONAL (2020)
Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Aroma Extract Dilution Analysis (AEDA)
Salwa Tsouli Sarhir et al.
ANALYTICAL LETTERS (2019)
Heads or tails: exaggerated morphologies in relation to the use of large bamboo internodes in two lizard beetles, Doubledaya ruficollis and Oxylanguria acutipennis (Coleoptera: Erotylidae: Languriinae)
Wataru Toki et al.
SCIENCE OF NATURE (2019)
Optimization of cellulose nanocrystals from bamboo shoots using Response Surface Methodology
Christian J. Wijaya et al.
HELIYON (2019)
Essential oil composition and antioxidant activities of eight cultivars of Lavender and Lavandin from western Anatolia
Seyda Kivrak
INDUSTRIAL CROPS AND PRODUCTS (2018)
Flavour profiling by gas chromatographyemass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk
P. Sfakianakis et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process
Hai Du et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures
J. A. Centeno et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar
Qi Zhang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry
Zhilei Zhou et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar
Zhenbin Wang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation
Zuobing Xiao et al.
FLAVOUR AND FRAGRANCE JOURNAL (2016)
Aroma Constituents in Shanxi Aged Vinegar before and after Aging
Jingjing Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy
Bianca Zierer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese
Jana Sadecka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate
Chen Deke et al.
JOURNAL OF OCEAN UNIVERSITY OF CHINA (2016)
Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese
Ji Wang et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2015)
Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
Lorena Saavedra-Garcia et al.
PLOS ONE (2015)
The littoral red alga Pyropia haitanensis uses rapid accumulation of floridoside as the desiccation acclimation strategy
Feijian Qian et al.
JOURNAL OF APPLIED PHYCOLOGY (2015)
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria
Arturas Stimbirys et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
Jia Zheng et al.
FOOD RESEARCH INTERNATIONAL (2014)
Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry
Jiong Zhen et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)
Bioactive compounds in bamboo shoots: health benefits and prospects for developing functional foods
Chongtham Nirmala et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines
Christine M. Mayr et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of addition of commercial rosemary extracts on potent odorants in cooked beef
Hun Kim et al.
MEAT SCIENCE (2013)
Functional analysis of colonic bacterial metabolism: relevant to health?
Henrike M. Hamer et al.
AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2012)
Bamboo shoot processing: food quality and safety aspect (a review)
Santosh Satya et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests
Martin Steinhaus et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Aroma-active components in fermented bamboo shoots
SG Fu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
p-Hydroxyphenylacetate decarboxylase from Clostridium difficile -: A novel glycyl radical enzyme catalysing the formation of p-cresol
T Selmer et al.
EUROPEAN JOURNAL OF BIOCHEMISTRY (2001)