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Analysis of the Effect of Drying Methods on Volatile Components of Toona sinensis Based on GC-IMS and GC-MS Combined with Chemometrics.
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- Science & Technology of Food Industry, 2024, v. 45, n. 11, p. 222, doi. 10.13386/j.issn1002-0306.2023070120
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- Article
Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3391, doi. 10.1007/s13197-018-3227-6
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- Article
Effects of different thermal processing methods on nutrients and flavor of Toona sinensis.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16691
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- Article
Effect of exogenous glycine betaine on qualities of button mushrooms ( Agaricus bisporus) during postharvest storage.
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- European Food Research & Technology, 2015, v. 240, n. 1, p. 41, doi. 10.1007/s00217-014-2305-x
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- Article
Effect of different drying methods on the volatile components of Toona sinensis on GC-IMS.
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- Journal of Light Industry, 2023, v. 38, n. 3, p. 25, doi. 10.12187/2023.03.004
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- Article
Comparative analysis of main active components, antioxidant activity and volatile compounds of two commercial Toona sinensis tea.
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- Journal of Light Industry, 2023, v. 38, n. 3, p. 35, doi. 10.12187/2023.03.005
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- Article
Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine.
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- Molecules, 2022, v. 27, n. 2, p. 512, doi. 10.3390/molecules27020512
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- Article
Identification of the Key Aroma Components in Toona sinensis Using Odor Activity Value and Gas Chromatography-olfactometry-mass Spectrometry.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 264, doi. 10.13982/j.mfst.1673-9078.2022.11.0039
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- Article
Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1644, doi. 10.1111/ijfs.15526
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- Article