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。Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu
HaiYan Yu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
Xianfeng Zhong et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis
Juan Wang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach
Na Wang et al.
FOOD CHEMISTRY (2020)
Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry
Haiyan Yu et al.
FOOD CHEMISTRY (2019)
Characterization of the volatile compounds of huangjiu using comprehensive two-dimensional gas chromatography coupled to time of flight mass spectrometry (GC x GC-TOFMS)
Zhilei Zhou et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites
Kaizheng Zhang et al.
JOURNAL OF FOOD SCIENCE (2019)
Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components
Ruiling Lv et al.
FOOD CONTROL (2018)
White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
Alvaro Lezaeta et al.
FOOD RESEARCH INTERNATIONAL (2018)
Interpretation of Quantitative Structure Activity Relationship Models: Past, Present, and Future
Pavel Polishchuk
JOURNAL OF CHEMICAL INFORMATION AND MODELING (2017)
Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression of DUR3 for ethyl carbamate elimination
Xiaomin Li et al.
JOURNAL OF THE INSTITUTE OF BREWING (2015)
Changes in flavour characteristics and bacterial diversity during traditional fermentation of Chinese rice wines from Shaoxing region
Peixuan Wang et al.
FOOD CONTROL (2014)
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose
Zuobing Xiao et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis
Qin Ouyang et al.
FOOD RESEARCH INTERNATIONAL (2013)
Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution
Shuang Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effect of 'wheat Qu' on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)
Shuang Chen et al.
JOURNAL OF THE INSTITUTE OF BREWING (2013)
Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles
Fei Shen et al.
FOOD CHEMISTRY (2011)
Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy
Fei Shen et al.
FOOD RESEARCH INTERNATIONAL (2011)
Volatile composition and key flavour compounds of spirits from unifloral honeys
Jorge A. Pino et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
How big is the gap between olfactory detection and recognition of aliphatic aldehydes?
Matthias Laska et al.
ATTENTION PERCEPTION & PSYCHOPHYSICS (2010)
Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
Xinliang Mo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine
Yu Cao et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
QSAR of α-campholenic derivatives with sandalwood odor, and molecular design
Li Ping Cheng et al.
MONATSHEFTE FUR CHEMIE (2010)
Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry
Tao Luo et al.
JOURNAL OF THE INSTITUTE OF BREWING (2008)
Compound identification:: A Journal of agricultural and food chemistry perspective
Russell J. Molyneux et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The effect of pitching rate on fermentation and flavour compounds in high gravity brewing
Huseyin Erten et al.
JOURNAL OF THE INSTITUTE OF BREWING (2007)
Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features
YX Tan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
QSAR modeling of alpha-campholenic derivatives with sandalwood odor
A Kovatcheva et al.
JOURNAL OF CHEMICAL INFORMATION AND COMPUTER SCIENCES (2003)
分享论文
