المؤلفون: Jingnian ZHANG, Shengsheng LI, Jibing MA, Chenglu LIU

المصدر: Shipin gongye ke-ji, Vol 46, Iss 2, Pp 258-270 (2025)

مصطلحات موضوعية: yak meat, different parts, gas chromatography-ion mobility spectrometry, characteristic flavor, fingerprinting, cluster analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/3ca226cf33744aaf8800eaa9e26cec37

المؤلفون: Xianfeng Hu, Deyan Li, Yi Ding, Yubo Zhang, Chunguang Ren

المصدر: Frontiers in Nutrition, Vol 12 (2025)

مصطلحات موضوعية: characteristic flavor compounds, ‘Fengtangli’ plum, flavor omics, germplasm resources, ‘Siyueli’ plum, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2025.1536954/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/e53bfa7c23d147e9b15832387f22b0ea

المؤلفون: Cenyue Zhang, Juan Wang, Ziting Ma, Changcheng Zhao, Chunxiang Piao, Mingxun Cui, Hongmei Li, Tingyu Li, Baide Mu, Guanhao Li

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 101868- (2024)

مصطلحات موضوعية: Glutinous rice chicken, Characteristic flavor, GC–MS, Process optimization, Cooking conditions, Physicochemical 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/S2590157524007569; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/73ca7274fbfa4ba6b887304aff914138

المؤلفون: XU Jin, FENG Wencong, ZHU Aodi, LI Liang, DONG Xiaoyuan, CHANG Xu, CHEN Maobin, FANG Shangling

المصدر: Shipin Kexue, Vol 45, Iss 13, Pp 104-114 (2024)

مصطلحات موضوعية: different flavor types of daqu, physicochemical indexes, characteristic flavor compounds, microbial community, correlation analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-13-013.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/c493513a650f4ea58c5ff0021b9f9561

المؤلفون: ZHOU Bingqian, LIU Yongle, HUANG Yiqun, LI Xianghong, WANG Faxiang, MA Xiayin

المصدر: Shipin Kexue, Vol 45, Iss 7, Pp 281-289 (2024)

مصطلحات موضوعية: traditional fermented fish products, microflora composition, characteristic flavor substances, microbial metabolism, correlation analysis, omics analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-033.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/a27e4e4fd58f4648a586dec962824bac

المؤلفون: WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong

المصدر: Shipin Kexue, Vol 45, Iss 4, Pp 225-231 (2024)

مصطلحات موضوعية: fig extract, gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma recombination and omission experiment, key characteristic flavor substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-025.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/3969b045ed60478ba21a189ff246379f

المؤلفون: Peng ZHANG, Jinshan ZHAO, Jinhong ZANG, Chuantao PENG

المصدر: Shipin gongye ke-ji, Vol 45, Iss 2, Pp 380-391 (2024)

مصطلحات موضوعية: fermented meat products, characteristic flavor compounds, microorganisms, microbiological sereening methods, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/abe15d2ba20b45aeb06ec1cc16500645

المؤلفون: 陈璐，刘玉兰，马宇翔，朱文学 CHEN Lu, LIU Yulan, MA Yuxiang, ZHU Wenxue

المصدر: Zhongguo youzhi, Vol 48, Iss 11, Pp 65-72 (2023)

مصطلحات موضوعية: 高油酸油料；油莎豆；花生；可溶性糖；氨基酸；挥发性成分；特征风味成分；感官评价, high oleic acid oilseeds, cyperus esculentus, peanut, soluble sugar, amino acids, volatile components, characteristic flavor components, sensory evaluation, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231111&flag=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/105bbdbaa167424587bb2f70f93e8569

المؤلفون: GUO Jingtong, ZHAO Yuan, SUN Yujing

المصدر: Shipin Kexue, Vol 44, Iss 17, Pp 169-187 (2023)

مصطلحات موضوعية: tomato, quality, flavor substances, characteristic flavor, biosynthetic pathway, storage, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-021.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/13b58697802b4fb49b9fffac4104446c

المؤلفون: LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun

المصدر: Shipin Kexue, Vol 44, Iss 16, Pp 347-352 (2023)

مصطلحات موضوعية: ultra-high temperature sterilized milk, characteristic flavor, prediction model, light flux, entropy weight method, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-044.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/3e6119650ca14046baecefdf4de318c4

المؤلفون: HOU Xiaohui, ZHANG Ting, ZHANG Meng, LUO Haojie, YUE Yuan, XIAO Chunge, YUE Tianli

المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 245-257 (2023)

مصطلحات موضوعية: jingyang fu brick tea, volatile compounds, characteristic flavor substances, gas chromatography-ion mobility spectrometry, headspace solid phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-029.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/267148d8fce3426d909196950a15d411

المؤلفون: CHEN Shaoyi, LANG Ying, QIU Shuyi, WU Botian, HU Shenglan, ZHOU Hongxiang

المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 134-143 (2023)

مصطلحات موضوعية: microbial community structure, physicochemical indexes, characteristic flavor substances, correlation analysis, redundancy analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-017.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/da123c75b1034af0a05024272307c230

المؤلفون: Ya Mao, Qi Liu, Jianwei Shao, Li Yang, Xuewu Zhang

المصدر: Foods, Vol 13, Iss 14, p 2221 (2024)

مصطلحات موضوعية: passion fruit, roasted chicken, characteristic flavor components, flavor evolution pattern, flavoromics, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/14/2221; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/931d8f046e9948fab67670e03fbc1c24

المؤلفون: Miao Hu, Jiao Wang, Yaxin Gao, Bei Fan, Fengzhong Wang, Shuying Li

المصدر: Foods, Vol 13, Iss 15, p 2399 (2024)

مصطلحات موضوعية: Bacillus subtilis, fermented soymilk, characteristic flavor, proteomics, TMT technology, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/15/2399; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/cf8c8714b0bc41cb91a37c7d4dd71715

المؤلفون: MENG Xiang-ren, GAO Zi-wu, WANG Heng-peng, TU Ming-liang, WU Dan-xuan, GAO Su-min, LIU Zong-zhen

المصدر: Shipin yu jixie, Vol 38, Iss 10, Pp 29-36 (2022)

مصطلحات موضوعية: principal component analysis, beef, recycling brine cooking, characteristic flavor substances, evaluation model, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20221006; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/e594d55050d34283b391fdf32cf052b3

المؤلفون: 段旭林1，胡容1，王瑞1，王安体2，周波2，何强1，迟原龙1 DUAN Xulin1, HU Rong1, WANG Rui1, WANG Anti2, ZHOU Bo2, HE Qiang1, CHI Yuanlong

المصدر: Zhongguo youzhi, Vol 47, Iss 9, Pp 71-75 (2022)

مصطلحات موضوعية: 浓香菜籽油；浓香花生油；浓香亚麻籽油；特征风味化合物；氧化稳定性, fragrant rapeseed oil；fragrant peanut oil；fragrant flaxseed oil；characteristic flavor compound；oxidation stability, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220913&year_id=2022&quarter_id=9&falg=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/0995e48019e14be5b0b2b3470cb72c5d

المؤلفون: Aoxing Tang, Bangzhu Peng

المصدر: Foods, Vol 12, Iss 3576, p 3576 (2023)

مصطلحات موضوعية: black rice wine, Xiaoqu, characteristic flavor compounds, core microbes, correlation analysis, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/12/19/3576; https://doaj.org/toc/2304-8158; https://doaj.org/article/0de2a168ff3f46e0a0a611adbc281ae0

الاتاحة: https://doi.org/10.3390/foods12193576
https://doaj.org/article/0de2a168ff3f46e0a0a611adbc281ae0

المؤلفون: Alexander, Maurice A., Stringer, William C.

مصطلحات موضوعية: characteristic flavor, natural refrigeration, curing mixtures, ham aging, Ham

Relation: G - Agricultural Guides (University of Missouri--Columbia. Extension); 02526 (1993); University of Missouri--Columbia. Extension; G-02526-1993; http://hdl.handle.net/10355/6517

الاتاحة: http://hdl.handle.net/10355/6517

المؤلفون: Hideo NOHARA, Masahiro NUMATA, Miho ARAKI, Miki SUZUKI, Yutaka MORIOKA, 森岡 豊, 沼田 正寛, 荒木 美穂, 野原 英夫, 鈴木 美紀

المصدر: 日本畜産学会報 / Nihon Chikusan Gakkaiho. 1996, 67(2):204

المؤلفون: Qiang Li, Haiyang Hu, Xingyi Tan, Jianhui Wang, Ruhuai Mei, Fangguo Jiang, Yunkun Ling, Xiang Li

مصطلحات موضوعية: Molecular Biology, Ecology, Sociology, Plant Biology, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, throughput sequencing showed, different treatment groups, could potentially serve, 16s rdna high, truffle samples stored, truffle decay characteristics, sealed gas components, latter decreased initially, 63 volatile components, e )- 2, common fungi detected, 4 ° c, 2 , characteristic flavor components, whole storage period, modified atmosphere fresh, volatile flavor components, volatile components, truffle flavor, storage period, former decreased, study explored, storage quality, spontaneous controlled

Relation: https://figshare.com/articles/journal_contribution/Effects_of_Storage_in_an_Active_and_Spontaneous_Controlled_O_sub_2_sub_CO_sub_2_sub_Atmosphere_on_Volatile_Flavor_Components_and_the_Microbiome_of_Truffles/25215172

الاتاحة: https://doi.org/10.1021/acsomega.3c08375.s001
https://figshare.com/articles/journal_contribution/Effects_of_Storage_in_an_Active_and_Spontaneous_Controlled_O_sub_2_sub_CO_sub_2_sub_Atmosphere_on_Volatile_Flavor_Components_and_the_Microbiome_of_Truffles/25215172