Works matching AU YI Yuwen
Results: 11
Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 703, doi. 10.1111/ijfs.16788
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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology.
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- Science & Technology of Food Industry, 2024, v. 45, n. 24, p. 252, doi. 10.13386/j.issn1002-0306.2024010239
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Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry.
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- Fermentation (Basel), 2024, v. 10, n. 11, p. 543, doi. 10.3390/fermentation10110543
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Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 111, doi. 10.3390/fermentation10020111
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Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose.
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- Molecules, 2023, v. 28, n. 19, p. 6979, doi. 10.3390/molecules28196979
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Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment.
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- Frontiers in Sustainable Food Systems, 2024, p. 1, doi. 10.3389/fsufs.2024.1496327
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Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy.
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- International Journal of Food Properties, 2018, v. 21, n. 1, p. 2671, doi. 10.1080/10942912.2018.1559186
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Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages.
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- Food Science & Biotechnology, 2015, v. 24, n. 2, p. 421, doi. 10.1007/s10068-015-0055-6
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Effects of Chitosan Coating Containing Antioxidant of Bamboo Leaves on Qualitative Properties and Shelf Life of Silver Carp during Chilled Storage.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 5, p. 451, doi. 10.17221/149/2013-cjfs
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Effect of beer type on the flavoring of beer braised duck.
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- China Food Additives, 2023, v. 34, n. 3, p. 315, doi. 10.19804/j.issn1006-2513.2023.03.038
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- Article
Analysis of the influence of cooking methods on volatile flavor of green prickleyash by E-nose and GC-MS.
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- China Food Additives, 2021, v. 32, n. 10, p. 127, doi. 10.19804/j.issn1006-2513.2021.10.018
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- Article