المؤلفون: Yang Xu, Lizhang Yang, Yubo Yang, Fan Yang

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 101851- (2024)

مصطلحات موضوعية: Shengmuxiang, Jiang-flavor baijiu, Metabolomics, Sensomics, Key aroma compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524007399; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/c770e8fd9bf0478e84ba1abfce53fda1

المؤلفون: Xiaofang Sheng, Xin Li, Xinxin Lu, Xiaohui Liu, Weiyuan Tang, Zhihai Yu, Xiaozhu Liu, Fei Zhang, Qun Huang, Mingzheng Huang

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 101892- (2024)

مصطلحات موضوعية: Rosa roxburghii Tratt (RRT), Quantitative descriptive analysis, Volatile compounds, GC–MS-O, Key aroma compounds, Aroma recombination and omission tests, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524007806; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/ecb5227c44744d3bb0a9469ca54d52d3

المؤلفون: Minge Bai, Liling Wang

المصدر: Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 232-243 (2024)

مصطلحات موضوعية: fixation technology, hs-spme-gc-ms, key aroma compounds, opls-da, volatile metabolites, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://journal.pan.olsztyn.pl/Untargeted-Metabolomics-Analysis-Reveals-the-Effect-of-Fixation-on-the-Profile-of,191754,0,2.html; https://doaj.org/toc/2083-6007

URL الوصول: https://doaj.org/article/53448ecfd5184b73bae25cc483710684

المؤلفون: JIANG Ao, LI Hongxia, LIU Zhaolong, SONG Mei, LI Na, CHEN Lanzhen

المصدر: Shipin Kexue, Vol 45, Iss 11, Pp 175-185 (2024)

مصطلحات موضوعية: toddalia asiatica lam. honey, headspace-solid phase microextraction-gas chromatography quadrupole-time-of-flight mass spectrometry, volatile components, key aroma compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-021.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/4ca61594b1f04ef8a67c0e5da967b0da

المؤلفون: Shenyi Cao, Yinghua Fu

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101683- (2024)

مصطلحات موضوعية: Air-dried camel jerky, Lipidomics, Volatile compounds, Key aroma compounds, Differential metabolite, Correlation analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524005716; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/3c651da42cdc45d8a2edb57756643fb2

المؤلفون: Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101367- (2024)

مصطلحات موضوعية: Baijiu, Sorghum, Sensomics, Key aroma compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524002542; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/a57ff30fcd814f83aa5f57edb86ba568

المؤلفون: Yu Zhao, Min Li, Ping Zhan, Peng Wang, Wanying He, Honglei Tian

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101132- (2024)

مصطلحات موضوعية: Huangjiu, High-throughput sequencing, Aging process, Key aroma compounds, Relationship, UPLC, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000191; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/ec2251cc4bf84e5599de98bb11370484

المؤلفون: Zizheng Li, Tao Wang, Hanwen Jiang, Wei-Ting Wang, Tao Lan, Lilan Xu, Yong-Huan Yun, Weimin Zhang

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101141- (2024)

مصطلحات موضوعية: Aromatic coconut water, Key aroma compounds, GC × GC-O-TOF-MS, Electronic nose, Sensory correlations, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000282; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/d02231d0b07c41d8ab9ce3c0ee20608b

المؤلفون: SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun

المصدر: Shipin Kexue, Vol 44, Iss 16, Pp 243-250 (2023)

مصطلحات موضوعية: pu-erh ripe tea, key aroma compounds, heat release pattern, aroma enrichment, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-031.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/ec2644e88848439ba6848b05ce98bc3b

المؤلفون: Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger

المصدر: Foods, Vol 13, Iss 16, p 2590 (2024)

مصطلحات موضوعية: cocoa beans, cocoa liquor, key aroma compounds, key taste compounds, post-harvesting, pulp-preconditioning, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/16/2590; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/30e5249ecdeb45de96f7276e4d4329a9

المؤلفون: Qibo Tan, Yongjun Wu, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Zhaofeng Chen, Li Ran, Lu Huang, Zeyan Zuo

المصدر: Foods, Vol 13, Iss 17, p 2731 (2024)

مصطلحات موضوعية: Bacillus subtilis, soy sauce-like aroma, GC-O-MS, key aroma compounds, fermentation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2731; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/da00ce46371d461f9bf600a369d2fbea

المؤلفون: Luyao Lin, Wenlai Fan, Yan Xu, Dongcai Zhu, Tao Yang, Jie Li

مصطلحات موضوعية: Biochemistry, Microbiology, Genetics, Neuroscience, Pharmacology, Biotechnology, Cancer, Science Policy, Space Science, Environmental Sciences not elsewhere classified, Mathematical Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, odor activity values, liquor ), known, aroma type baijiu, unique production technology, flavor type baijiu, furfuryl ethyl ether, important aroma compounds, overall aroma profile, flavor type liquor, gc – ms, key aroma compounds, chinese texiang aroma, chinese liquor, gc –, unique flavor, overall flavor, active compounds

Relation: https://figshare.com/articles/journal_contribution/Characterization_of_Key_Odorants_in_Chinese_Texiang_Aroma_and_Flavor_Type_Baijiu_Chinese_Liquor_by_Means_of_a_Molecular_Sensory_Science_Approach/24936879

الاتاحة: https://doi.org/10.1021/acs.jafc.3c07053.s001
https://figshare.com/articles/journal_contribution/Characterization_of_Key_Odorants_in_Chinese_Texiang_Aroma_and_Flavor_Type_Baijiu_Chinese_Liquor_by_Means_of_a_Molecular_Sensory_Science_Approach/24936879

المؤلفون: Wei Song, Min Sun, Huan Lu, Shengyou Wang, Ruijuan Wang, Xiaodong Shang, Tao Feng

المصدر: Foods, Vol 13, Iss 5, p 684 (2024)

مصطلحات موضوعية: Flammulina filiformis, key aroma compounds, aroma recombination and omission, aroma profiles difference, odor activity value, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/5/684; https://doaj.org/toc/2304-8158; https://doaj.org/article/bbcf01e5d25f4b1e8d5973750053afe8

الاتاحة: https://doi.org/10.3390/foods13050684
https://doaj.org/article/bbcf01e5d25f4b1e8d5973750053afe8

المؤلفون: Can Yuan, Chengjian Xu, Lilan Chen, Jun Yang, Mingfeng Qiao, Zhoulin Wu

المصدر: Molecules, Vol 29, Iss 7, p 1532 (2024)

مصطلحات موضوعية: chicken soup, cooking methods, combi oven, aroma and taste, amino acids, key aroma compounds, Organic chemistry, QD241-441

Relation: https://www.mdpi.com/1420-3049/29/7/1532; https://doaj.org/toc/1420-3049; https://doaj.org/article/a857ea9ee4094f55b34ce8f551cabc8d

الاتاحة: https://doi.org/10.3390/molecules29071532
https://doaj.org/article/a857ea9ee4094f55b34ce8f551cabc8d

المؤلفون: Yinxiang Gao, Zhiyong Lei, Jigang Huang, Yongming Sun, Shuang Liu, Liping Yao, Jiaxin Liu, Wenxin Liu, Yanan Liu, Yan Chen

المصدر: Foods, Vol 13, Iss 8, p 1252 (2024)

مصطلحات موضوعية: Lushan Yunwu tea, flowering cherry, volatile compounds, key aroma compounds, HS-SPME/GC–MS, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/8/1252; https://doaj.org/toc/2304-8158; https://doaj.org/article/e0a3890ed6a447fd9e218a51419a1ab7

الاتاحة: https://doi.org/10.3390/foods13081252
https://doaj.org/article/e0a3890ed6a447fd9e218a51419a1ab7

المؤلفون: Binfang Hu, Chunhua Zhang, Baijun Chu, Peishan Gu, Baoqing Zhu, Wenchao Qian, Xiaomin Chang, Miao Yu, Yu Zhang, Xiangyu Wang

المصدر: Food Chemistry: X, Vol 20, Iss , Pp 100880- (2023)

مصطلحات موضوعية: Peanut oil, Key aroma compounds, Sensory characteristic, Flavoromics, Machine learning, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523003231; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/00549a6b8e414839842b09ffd88caef1

المؤلفون: Yewei TAN, Shuaimin LIU, Chunmei FENG, Jianqiang LI, Zongbo JIANG, Linliang WANG, Xinrong LI

المصدر: Shipin gongye ke-ji, Vol 44, Iss 1, Pp 316-322 (2023)

مصطلحات موضوعية: mango, ripening stage, gas chromatography-mass spectrometry (gc-ms), dehydrated mangoes, key aroma compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/1410d5d64b5c436584ce06ebf7f06964

المؤلفون: Jiaxin LI, Xinye WU, Jinfeng BI, Min GOU

المصدر: Shipin gongye ke-ji, Vol 43, Iss 18, Pp 272-282 (2022)

مصطلحات موضوعية: apple slices, hot-air drying, key aroma compounds, gas chromatography-mass spectrometry (gc-ms), electronic nose (e-nose), odor-active value (oav), principle component analysis (pca), Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/642a0ab4cad84f94b24922a5da64779c

المؤلفون: Anna Maria Gabler, Johanna Kreißl, Julia Schweiger, Oliver Frank, Corinna Dawid

مصطلحات موضوعية: Biophysics, Biochemistry, Neuroscience, Pharmacology, Biotechnology, Mental Health, Virology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, quantified using gc, overall strong effect, highest interaction activity, dependent measurements revealed, key aroma compounds, aroma binding effect, primitivo red wine, odorant polymer interactions, new approach allowed, 1 , red wine, therefore allowed, aroma recombinant, aroma perception, based approach, sensory experiments, quantitative time, qualitative changes, odor perception, noncovalent interactions

Relation: https://figshare.com/articles/journal_contribution/NMR-Based_Studies_on_Odorant_Polymer_Interactions_and_the_Influence_on_the_Aroma_Perception_of_Red_Wine/24573855

الاتاحة: https://doi.org/10.1021/acs.jafc.3c04015.s001
https://figshare.com/articles/journal_contribution/NMR-Based_Studies_on_Odorant_Polymer_Interactions_and_the_Influence_on_the_Aroma_Perception_of_Red_Wine/24573855

المؤلفون: Jinli Wen, Yue Wang, Weiyu Cao, Yanli He, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan, Wenpeng Lu

المصدر: Foods ; Volume 12 ; Issue 18 ; Pages: 3345

مصطلحات موضوعية: Actinidia arguta wine, color, organic acids, volatile flavor components, HS-GC-IMS, odor activity value, key aroma compounds, quantitative descriptive analysis

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Drinks and Liquid Nutrition; https://dx.doi.org/10.3390/foods12183345

الاتاحة: https://doi.org/10.3390/foods12183345