Editorial: Chinese flavor science.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.13051
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- Publication type:
- Article
Works matching IS 01458884 AND DT 2019 AND VI 43 AND IP 10
Results: 14
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Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12964
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- Publication type:
- Article
3
Optimization of solid phase microextraction combined with gas chromatography‐mass spectrometry (GC‐MS) to analyze aromatic compounds in fresh tomatoes.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12858
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- Publication type:
- Article
4
Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12852
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- Publication type:
- Article
5
The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12743
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- Publication type:
- Article
6
Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12842
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- Publication type:
- Article
7
Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12817
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- Publication type:
- Article
8
Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12811
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- Publication type:
- Article
9
Quality evaluation of Chinese red wine based on cloud model.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12787
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- Publication type:
- Article
10
Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12786
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- Publication type:
- Article
11
Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12837
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- Publication type:
- Article
12
Volatile aroma compounds in wines from Chinese wild/hybrid species.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12684
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- Publication type:
- Article
13
Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis).
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12646
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- Publication type:
- Article
14
Issue Information.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12619
- Publication type:
- Article