Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of Toona sinensis (A. Juss.) Roem. Using GC-MS and GC-O"
written by Changjin Liu, Jie Zhang, Zhongkai Zhou, Zetian Hua, Hongying Wan, Yanhui Xie, Zhiwei Wang, Li Deng,
published by Food and Nutrition Sciences, Vol.4 No.3, 2013
has been cited by the following article(s):
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[1] Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching
2020
[2] Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis
2020
[3] Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach
2020
[4] Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
2019
[5] Cu-Induced oxidative stress modifies the metabolic profile of Allium cepa roots
2019
[6] The combined effect of ozone treatment and polyethylene packaging on postharvest quality and biodiversity of Toona sinensis (A. Juss.) M. Roem
2019
[7] Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept
2019
[8] Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation
2019
[9] Assessment of the Effect of Different Packaging Materials on Some Quality Indices of a Nigerian Stick Meat (Tsire) during Storage
2018
[10] Investigation on the influence of shred heights in pork muscle on quality characteristics of balangu
International Food Research Journal, 2017
[11] Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
International Journal of Food Microbiology, 2017
[12] Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture
Ukrainian food journal, 2016
[13] Novel tirucallane triterpenoids from the stem bark of Toona sinensis
Fitoterapia, 2016
[14] Purification and characterization of a flavor-related enzyme, γ-glutamyl-transpeptidase, from Toona sinensis leaves
Contemporary Social Science, 2016
[15] Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
International Journal of Food Microbiology, 2016
[16] Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture.
Ukrainian Food Journal, 2016
[17] 响应面法优化香椿中 γ-谷氨酰转肽酶的超声波辅助提取条件
2016
[18] Chemical Compositions and Antibacterial Activity of Four Essential Oils from Ferula vesceritensisCoss. & Dur. Against Clinical Isolated and Food-Borne Pathogens
Records of Natural Products, 2015
[19] 固相微萃取 (SPME) 近几年的发展
分析试验室, 2015
[20] 固相微萃取 (SPME) 近几年的发展 Development of solidphase microextraction (SPME) in recent years
分析试验室, 2015
[21] Chemical Compositions and Antibacterial Activity of Four Essential Oils from Ferula vesceritensis Coss. & Dur. Against Clinical Isolated and Food-Borne Pathogens
Records of Natural Products, 2015
[22] Effects of different cutting traits on bud emergence and early growth of the Chinese vegetable Toona sinensis
Scientia Horticulturae, 2015
[23] Changes in Physicochemical Properties and Volatiles of Pork Balangu as Possible Indicators of Spoilage during Ambient Temperature Storage
Journal of Food Processing and Preservation, 2015
[24] Caracterización y trazabilidad del aceite de sacha inchi (plukenetia volubilis linneo)
2014
[25] Volatile Organic Compounds of six French Dryopteris Species: Natural Odorous and Bioactive Resources
2014
[26] GC-MS Characterization of Volatile Odorous Compounds in Allium Cepa
2014
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