| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
|
Li, Ying
|
|
|
12 |
1 |
p. 173-182
|
artikel
|
| 2 |
Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
|
Qin, Dan
|
|
|
12 |
1 |
p. 79-88
|
artikel
|
| 3 |
Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis
|
Wang, Xinlei
|
|
|
12 |
1 |
p. 192-199
|
artikel
|
| 4 |
Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests
|
Lu, Cong
|
|
|
12 |
1 |
p. 151-160
|
artikel
|
| 5 |
Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng
|
Wang, Huairui
|
|
|
12 |
1 |
p. 14-27
|
artikel
|
| 6 |
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
|
Gao, Ruichang
|
|
|
12 |
1 |
p. 233-241
|
artikel
|
| 7 |
Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study
|
Zhang, Juanjuan
|
|
|
12 |
1 |
p. 295-302
|
artikel
|
| 8 |
Effect of cooking processes on tilapia aroma and potential umami perception
|
Zhang, Danni
|
|
|
12 |
1 |
p. 35-44
|
artikel
|
| 9 |
Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus
|
Li, Youyou
|
|
|
12 |
1 |
p. 223-232
|
artikel
|
| 10 |
Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages
|
Li, Yuxin
|
|
|
12 |
1 |
p. 200-211
|
artikel
|
| 11 |
Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
|
Zhang, Junmiao
|
|
|
12 |
1 |
p. 183-191
|
artikel
|
| 12 |
Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)
|
Yalınkılıç, Barış
|
|
|
12 |
1 |
p. 266-274
|
artikel
|
| 13 |
Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage
|
Fan, Hongxiu
|
|
|
12 |
1 |
p. 254-265
|
artikel
|
| 14 |
Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
|
Hong, Qingyue
|
|
|
12 |
1 |
p. 119-129
|
artikel
|
| 15 |
Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers
|
Xu, Na
|
|
|
12 |
1 |
p. 242-253
|
artikel
|
| 16 |
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
|
Zhang, Mingcheng
|
|
|
12 |
1 |
p. 275-282
|
artikel
|
| 17 |
Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release
|
Xia, Rongrong
|
|
|
12 |
1 |
p. 303-311
|
artikel
|
| 18 |
Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham
|
Gong, Xiaohui
|
|
|
12 |
1 |
p. 324-335
|
artikel
|
| 19 |
Fecal metabolomics reveals the positive effect of ethanol extract of propolis on T2DM mice
|
Wang, Chunmei
|
|
|
12 |
1 |
p. 161-172
|
artikel
|
| 20 |
Flavor release from traditional dry-cured pork during oral processing
|
Tian, Xing
|
|
|
12 |
1 |
p. 102-110
|
artikel
|
| 21 |
Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup
|
Liu, Na
|
|
|
12 |
1 |
p. 45-56
|
artikel
|
| 22 |
Identification of key taste components in Baccaurea ramiflora Lour. fruit using non-targeted metabolomics
|
Chen, Jie
|
|
|
12 |
1 |
p. 94-101
|
artikel
|
| 23 |
Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage
|
Lei, Yang
|
|
|
12 |
1 |
p. 28-34
|
artikel
|
| 24 |
Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods
|
Zhao, Zuowei
|
|
|
12 |
1 |
p. 130-139
|
artikel
|
| 25 |
Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration
|
Ahmad, Ishtiaq
|
|
|
12 |
1 |
p. 69-78
|
artikel
|
| 26 |
Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition
|
Li, Lingyu
|
|
|
12 |
1 |
p. 312-323
|
artikel
|
| 27 |
Process optimization, texture and microstructure of novel kelp tofu
|
Ye, Xianjiang
|
|
|
12 |
1 |
p. 111-118
|
artikel
|
| 28 |
Screening hepatoprotective effective components of Lonicerae japonica Flos based on the spectrum-effect relationship and its mechanism exploring
|
Wang, Song
|
|
|
12 |
1 |
p. 283-294
|
artikel
|
| 29 |
Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
|
Xu, Lirong
|
|
|
12 |
1 |
p. 140-150
|
artikel
|
| 30 |
The mechanisms of melanogenesis inhibition by glabridin: molecular docking, PKA/MITF and MAPK/MITF pathways
|
Pan, Chunxing
|
|
|
12 |
1 |
p. 212-222
|
artikel
|
| 31 |
Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss
|
Zhao, Wenzhu
|
|
|
12 |
1 |
p. 89-93
|
artikel
|
| 32 |
Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala
|
Andaleeb, Rani
|
|
|
12 |
1 |
p. 57-68
|
artikel
|
| 33 |
Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking
|
Kang, Qiao
|
|
|
12 |
1 |
p. 1-13
|
artikel
|
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