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Academic Journal

Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing.

Authors : Yu, Yuanrui^1,2 (AUTHOR); Wang, Guiying^1,2 (AUTHOR) ; Luo, Yuting^1,2 (AUTHOR)

Source: Flavour & Fragrance Journal. Sep2020, Vol. 35 Issue 5, p570-583. 14p.

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Academic Journal

牛肉臊子工业半成品炒制各阶段挥发性化合物分析.

Authors : 柏霜¹ ; 王永瑞¹; 罗瑞明¹

Source: Transactions of the Chinese Society of Agricultural Engineering. 2020, Vol. 36 Issue 14, p290-298. 9p.

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Academic Journal

Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system.

Authors : Hong, Hyun Hee¹ (AUTHOR); Kim, Mina K.¹ (AUTHOR)

Source: Journal of Sensory Studies. Jun2020, Vol. 35 Issue 3, p1-5. 5p.

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Academic Journal

Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.

Authors : Yuxin He^1,2 (AUTHOR); Mingyang Zhou^1,2 (AUTHOR); Chenlan Xia^1,2 (AUTHOR)

Source: Animal Science Journal. Jan-Dec2020, Vol. 91 Issue 1, p1-12. 12p. 2 Charts, 4 Graphs.

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Academic Journal

鸡油组织中的磷脂对鸡油挥发性风味化合物形成的影响.

Authors : 陈德慰¹ ; 杨晓莹¹; 刘思佚¹

Source: Transactions of the Chinese Society of Agricultural Engineering. Dec2020, Vol. 36 Issue 23, p279-284. 6p.

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Academic Journal

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp.

Authors : Li, Junke¹ (AUTHOR); Liu, Qiyi¹ (AUTHOR) ; Wang, Jing¹ (AUTHOR)

Source: Food Science & Nutrition. Mar2020, Vol. 8 Issue 3, p1355-1364. 10p.

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Academic Journal

Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice.

Authors : Meng, Ling¹ (AUTHOR); Zhang, Wencheng¹ (AUTHOR) ; Hui, Ailing¹ (AUTHOR)

Source: Journal of Food Processing & Preservation. Nov2020, Vol. 44 Issue 11, p1-6. 6p.

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Academic Journal

Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing.

Authors : Wu, Weihang^1,2 (AUTHOR); Zhou, Yang^1,2 (AUTHOR); Wang, Guiying^1,2 (AUTHOR)

Source: Journal of Food Processing & Preservation. Aug2020, Vol. 44 Issue 8, p1-13. 13p.

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Academic Journal

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds.

Authors : Xu, Yuanrong¹ (AUTHOR); Liao, Meiji¹ (AUTHOR); Wang, Danfeng¹ (AUTHOR)

Source: Journal of Food Processing & Preservation. Apr2020, Vol. 44 Issue 4, p1-13. 13p.

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Academic Journal

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.

Authors : Godočiková, Lucia¹ (AUTHOR) ; Ivanišová, Eva² (AUTHOR) ; Zaguła, Grzegorz³ (AUTHOR)

Source: Molecules. 8/15/2020, Vol. 25 Issue 16, p3648. 1p. 4 Charts.

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نتائج البحث

فلترة النتائج

Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing.

牛肉臊子工业半成品炒制各阶段挥发性化合物分析.

Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system.

Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.

鸡油组织中的磷脂对鸡油挥发性风味化合物形成的影响.

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp.

Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice.

Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing.

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds.

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.

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