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。Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
Xin Pan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods
Berna Goztepe et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Green alternative methods for pretreatment of whole jujube before the drying process
Tao Bao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)
Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears
Manli Luo et al.
FOOD CHEMISTRY (2021)
Changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at different dry mature stages
Li Fu et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods
Theeraphan Chumroenphat et al.
FOOD CHEMISTRY (2021)
Cold plasma: An emerging pretreatment technology for the drying of jujube slices
Tao Bao et al.
FOOD CHEMISTRY (2021)
Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities
Ah-Na Kim et al.
FOOD BIOSCIENCE (2021)
Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS-SPME-GC/MS and E-nose
Yuxing Liu et al.
FOOD SCIENCE & NUTRITION (2021)
Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited
Natalia Teribia et al.
JOURNAL OF FOOD ENGINEERING (2021)
Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
Qiancheng Ma et al.
FOOD SCIENCE AND HUMAN WELLNESS (2021)
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development
Dan Liu et al.
FOOD HYDROCOLLOIDS (2021)
Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking
Pengliang Li et al.
JOURNAL OF CEREAL SCIENCE (2021)
The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao
Yuxing Liu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits
Mahrukh Parveez Zia et al.
FOOD BIOSCIENCE (2021)
Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.)
Rentang Zhang et al.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2021)
Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins
Liuwei Qin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods
Jianxin Song et al.
FOOD CHEMISTRY (2020)
Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting
Hua-Min Liu et al.
JOURNAL OF OLEO SCIENCE (2020)
Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study
Mariela Patrignani et al.
FOOD CHEMISTRY (2019)
Content variations in compositions and volatile component in jujube fruits during the blacking process
Xin Sun et al.
FOOD SCIENCE & NUTRITION (2019)
A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law
Yuezhong Mao et al.
FOOD CHEMISTRY (2019)
Insights into the Regulation Effects of Certain Phenolic Acids on 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one Formation in a Microaqueous Glucose-Proline System
He Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages
Jianxin Song et al.
FOOD CHEMISTRY (2019)
Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction
Li-Li Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying
Xiao Yang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)
Yunfeng Pu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
Qinqin Chen et al.
FOOD RESEARCH INTERNATIONAL (2018)
Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube (Ziziphus jujuba Mill.)
Pu-jun Xie et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
Aneta Wojdylo et al.
FOOD CHEMISTRY (2016)
Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures
Hengye Chen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2016)
Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
Qinqin Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The effect of pH on the formation of aroma compounds produced by heating a model system containing L-ascorbic acid with L-threonine/L-serine
Ai-Nong Yu et al.
FOOD CHEMISTRY (2010)