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1دورية أكاديمية
المؤلفون: Yunlong Li, Jianan Wei, Siyi Zhu, Xiaoli Zhou, Yiming Zhou, Minglong Wang
المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101475- (2024)
مصطلحات موضوعية: Buckwheat, Volatile substances, Odor activity values (OAV), Principal component analysis (PCA), Orthogonal partial least squares discriminant analysis (OPLS-DA), Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157524003626Test; https://doaj.org/toc/2590-1575Test
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2دورية أكاديمية
المؤلفون: Yi SONG, Jianhui YAN, Meichao ZHANG, Shiyang LI, Yue ZHAO, Haohao WU
المصدر: Shipin gongye ke-ji, Vol 44, Iss 24, Pp 139-151 (2023)
مصطلحات موضوعية: seriola lalandi roe, yeast fermentation, solid-phase microextraction-gas chromatography-mass spectrometry (spme/gc-ms), volatile flavor composition, relative odor activity values (roav), Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/1002-0306Test
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3دورية أكاديمية
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
الإتاحة: https://doi.org/10.1021/acs.jafc.3c07053.s001Test
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/24936879Test -
4دورية أكاديمية
مصطلحات موضوعية: Cell Biology, Neuroscience, Physiology, Ecology, Space Science, Environmental Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, squares regression analysis, reduces consumer acceptance, odor activity values, low oxygen could, 1 ° c, 2 sub, maintained muscat flavor, either 1 kpa, controlled atmosphere storage, controlled atmosphere, muscat flavor, 1 kpa, term storage, muscat aroma, cold storage, 10 kpa, unique flavor, volatile profiles, potential means, partial least, 63 days
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5دورية أكاديمية
المؤلفون: Xue Wu, Yanqi Hu, Qian Wang, Jian Liu, Song Fang, Dewen Huang, Xueli Pang, Jianmin Cao, Yumeng Gao, Yang Ning
المصدر: Frontiers in Microbiology, Vol 14 (2023)
مصطلحات موضوعية: cigar tobacco, macro-genome sequencing, gas chromatograph/sniffer, flavor substances, relative odor activity values, correlations, Microbiology, QR1-502
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1267447/fullTest; https://doaj.org/toc/1664-302XTest
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6دورية أكاديمية
المؤلفون: Fan Wu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, Ke Tang
المصدر: Foods, Vol 13, Iss 5, p 681 (2024)
مصطلحات موضوعية: rice-based Baijiu, sensory evaluation, aroma, GC-O-MS, odor activity values (OAVs), multivariate statistical analysis, Chemical technology, TP1-1185
وصف الملف: electronic resource
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7دورية أكاديمية
المؤلفون: Bing Zhang, Kun Li, Hao Cheng, Jianguang Hu, Xitao Qi, XinBo Guo
المصدر: Food Chemistry: X, Vol 18, Iss , Pp 100743- (2023)
مصطلحات موضوعية: Sweet corn, Thermal treatments, Volatiles, Fatty acids, Aroma formation, Relative odor activity values, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157523001864Test; https://doaj.org/toc/2590-1575Test
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8دورية أكاديمية
المؤلفون: Xiaofeng Yue, Yanlun Ju, Yitong Cui, Shichao Wei, Huaide Xu, Zhenwen Zhang
المصدر: Food Chemistry: X, Vol 18, Iss , Pp 100676- (2023)
مصطلحات موضوعية: Wine grape, Green leaf volatiles, Maturation process, Odor activity values, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157523001189Test; https://doaj.org/toc/2590-1575Test
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9دورية أكاديمية
المؤلفون: Tie Wang, Bo Xiong, Zhendong Zheng, Zeyu Qin, Lijun Deng, Wei Zheng, Mingfei Zhang, Guochao Sun, Siya He, Jun Wang, Zhihui Wang
المصدر: International Journal of Molecular Sciences; Volume 24; Issue 10; Pages: 8816
مصطلحات موضوعية: citrus, bud mutation, flavor substances, HS-SPME-GC–MS, odor activity values
جغرافية الموضوع: agris
وصف الملف: application/pdf
العلاقة: Molecular Plant Sciences; https://dx.doi.org/10.3390/ijms24108816Test
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10دورية أكاديمية
المؤلفون: Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang
المصدر: Foods; Volume 12; Issue 6; Pages: 1238
مصطلحات موضوعية: light-flavor Baijiu (LFB), grades, GC-O-MS, odor activity values (OAVs), sensory evalution
جغرافية الموضوع: agris
وصف الملف: application/pdf
العلاقة: Drinks and Liquid Nutrition; https://dx.doi.org/10.3390/foods12061238Test