المؤلفون: Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

المصدر: Shipin gongye ke-ji, Vol 46, Iss 1, Pp 292-301 (2025)

مصطلحات موضوعية: chicken-soybean pastes, fermentation, free amino acids, volatile flavor substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/0ac4211208cf415bad48d153ca821079

المؤلفون: Xiaoge HOU, Junpeng FAN, Fuli GUO, Zheng LI, Xin HU, Ming HUI, Ruifang LI, Xiyu SUN, Chunmei PAN

المصدر: Shipin gongye ke-ji, Vol 45, Iss 24, Pp 133-146 (2024)

مصطلحات موضوعية: wheat varieties, nongxiangxing daqu, bacterial diversity, volatile flavor compounds, correlation analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/dbe1f0935edf49f2b96a99007939369e

المؤلفون: Yan ZHOU, Ya CHEN, Maowen LIAO, Ke LI, Huajia LI, Jia LIU, Dayu LIU, Yongqing ZHU

المصدر: Shipin gongye ke-ji, Vol 45, Iss 24, Pp 272-282 (2024)

مصطلحات موضوعية: plum, variety, fruit wine, volatile flavor, quality characteristics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/bbac4d3ea9904bcea6631a77d9db425b

المؤلفون: Jian YE, Xuefeng WU, Dongdong MU, Lanhua LIU, Zhenhong LI, Xiangsong CHEN, Xingjiang LI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 23, Pp 84-93 (2024)

مصطلحات موضوعية: lactic acid bacteria, mixed-culture fermentation, concentrated pear juice, total acid, nutrient composition, volatile flavor compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/69449097b22c4179a0cbb6f5a270199b

المؤلفون: Chunzhi Xie, Kexin Zhou, Jingjing Ren, Yue Tang, Heng Yuan, Enqi Liu, Yu Wang

المصدر: International Journal of Food Properties, Vol 27, Iss 1, Pp 462-477 (2024)

مصطلحات موضوعية: Gray sufu, volatile flavor compounds, bacterial community, functional predictive, correlation analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/3335760bb1b74e5384c79c3fbc613f0d

المؤلفون: ZHOU Zhou, LIU Cheng-gang, CAO Meng, YAO Heng-zhe, LI Fei, DU Xian-feng

المصدر: Liang you shipin ke-ji, Vol 32, Iss 6, Pp 117-124 (2024)

مصطلحات موضوعية: gushi goose nuggets, gas chromatography-mass spectrometry, volatile flavor substances, relative odor activity value, stoichiometry, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240615; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/72ae6bc95d9b4fcb957ba4b65aec7ed7

المؤلفون: LIANG Erhong, LI Jinyang, LI Weiwei, ZHU Hua, WANG Kun, ZHANG Chengnan, LIANG Xin, CHEN Xi, SUN Baoguo, LI Xiuting

المصدر: Shipin Kexue, Vol 45, Iss 21, Pp 166-175 (2024)

مصطلحات موضوعية: high-temperature daqu, physicochemical indexes, volatile flavor substances, microbial community composition, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-018.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/739cc29b272b46cda7c9e4425ae2d468

المؤلفون: Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez

المصدر: Journal of Dairy Science, Vol 107, Iss 10, Pp 7718-7733 (2024)

مصطلحات موضوعية: kefir microorganisms, probiotic delivery, yogurt, volatile flavor profile, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030224008993; https://doaj.org/toc/0022-0302

URL الوصول: https://doaj.org/article/bdf8add040c4418ca597ad2bf16762e1

المؤلفون: CAO Dan, LÜ Jiali, CHU Jingying, XU Shuangshuang, JIN Chengyong, ZHANG Yongli, ZHANG Yuhang

المصدر: Shipin Kexue, Vol 45, Iss 20, Pp 123-135 (2024)

مصطلحات موضوعية: fengxiangxing daqu, daqu’s center, microscopic characterization, physicochemical properties, fungal diversity, volatile flavor components, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-014.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/aaf96491af6a443a8c17d786a2602c41

المؤلفون: HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang

المصدر: Shipin Kexue, Vol 45, Iss 19, Pp 57-64 (2024)

مصطلحات موضوعية: soy sauce koji, bacteria, fungi, enzyme activities, volatile flavor compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-007.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/31494fd177a944af8ad94e647697424e

المؤلفون: Bin PENG, Yunyun CHEN, Zhiqiang HUANG, Chengwei YU, Mingming HU, Bizhen ZHONG, Jinlin LI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 17, Pp 282-293 (2024)

مصطلحات موضوعية: squid visceral oil, extraction and refining, quality, fatty acids, volatile flavor substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/289d202ad8a344e994bf4ccd46fabee2

المؤلفون: MA Xuelian, WANG Peng, GENG Jingzhang, TIAN Honglei, YAN Haiyan, HE Wanying, ZHAN Ping

المصدر: Shipin Kexue, Vol 45, Iss 17, Pp 127-134 (2024)

مصطلحات موضوعية: xinjiang spicy chicken seasoning sauce, heating temperature, headspace solid-phase microextraction-gas chromatography-mass spectrometry, volatile flavor substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-015.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/ce03e326ea3544abb786fbfa1c67f3a9

المؤلفون: LI Kaixuan, WANG Xuan, LIU Yang, WANG Peng, WANG Jinhua, TIAN Honglei, XIE Jianchun

المصدر: Shipin Kexue, Vol 45, Iss 18, Pp 143-151 (2024)

مصطلحات موضوعية: cooking methods, lamb chops, volatile flavor compounds, fatty acid, aroma extract dilution analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-18-016.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/f269b2be58e6440a8fa7061dabaea833

المؤلفون: Xinyi YE, Xiaoyi DU, Gengsheng XIAO, Yujuan XU, Jijun WU, Yuanshan YU, Lu LI

المصدر: Guangdong nongye kexue, Vol 51, Iss 9, Pp 151-162 (2024)

مصطلحات موضوعية: dendrocalamus latiflorus, lactiplantibacillus plantarum, limosilactobacillus fermentum, physicochemical property, antioxidant activity, volatile flavor substance, Agriculture

وصف الملف: electronic resource

Relation: http://gdnykx.cnjournals.org/gdnykx/ch/reader/view_abstract.aspx?file_no=202409014; https://doaj.org/toc/1004-874X

URL الوصول: https://doaj.org/article/fc6e48d1442e43489573586912631f01

المؤلفون: Jing Zhang, Yunxuan Duan, Yang Lin, Jing Chen, Jie Cheng, Chuan Song, Jincen Zuo, Suyi Zhang, Yong Zuo

المصدر: Frontiers in Microbiology, Vol 16 (2025)

مصطلحات موضوعية: strong-flavor Baijiu, pits, ethyl acetate, microbial diversity, volatile flavor components, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2025.1532869/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/6733ed75bc06435091abd9bd0c1a3a0a

المؤلفون: Sinian He, Shengsheng He, Liya Niu, Chao Sun, Zicong Zeng, Jianhui Xiao

المصدر: Food Chemistry: X, Vol 25, Iss , Pp 102201- (2025)

مصطلحات موضوعية: Sweet potatoes, Sugar conversion, Volatile flavor compounds, Carotenoids degradation, Digestive properties, 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/S2590157525000471; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/a554db38a0814e1fb6eeb8e7465f473a

المؤلفون: Hanqiao Liang, Zidong Zhu, Yong Fan, Jinghong Hu, Jiaqi Wu, Ziying Mu, Yang Li, Qin Wei, Chunmei Yang, Jing Tian, Shouqian Li

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 102016- (2024)

مصطلحات موضوعية: Yi traditional fermented food, Fermentation, Metagenomics, Volatile flavor compounds, Metabolomics, 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/S2590157524009040; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/848dbb67839b40f7ad6400541e8ce4fb

المؤلفون: Tongwei Guan, Xinyue Wei, Xianping Qiu, Ying Liu, Jianshen Yu, Rui Hou, Maoke Liu, Yichen Mao, Qingru Liu, Lei Tian, Zongjun He, Shuangquan Xiang

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 102063- (2024)

مصطلحات موضوعية: Nongxiangxing Daqu, Different seasonal scales, Microbial community, Volatile flavor compounds, Metabolites, 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/S2590157524009519; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/1cddf3e28e4f4aafb6bcf228b54ea387

المؤلفون: Luqi Qin, Jiahuan Zheng, Bei Fan, Yixia Zhou, Rao Diao, Yufeng Sun, Jiameng Liu, Fengzhong Wang

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 102019- (2024)

مصطلحات موضوعية: Potato, varieties, HS-SPME-GC–MS, Volatile flavor compounds, Starch, Soil elements, 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/S2590157524009076; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/07cfc240e1dc4c1d930e8663d828785a

المؤلفون: Hao Jiang, Shaobi Ou, Junjie Ye, Min Qian, Jinpei Wen, Heming Qi, Xiaofang Zeng, Wenhong Zhao, Weidong Bai

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 101846- (2024)

مصطلحات موضوعية: Salt-baked chicken, Volatile flavor compound, Electronic nose, Gas chromatography-mass spectrometry, Odor activity value, 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/S259015752400734X; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/5344da02025240a492d48429a0acd0b0