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CORC

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Evolution of volatile compounds composition during grape berry development at the germplasm level 期刊论文
SCIENTIA HORTICULTURAE, 2022, 卷号: 293
作者:  Liu, Xianju;  Fan, Peige;  Jiang, Jinzhu;  Gao, Yingying;  Liu, Cuixia
收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07
Characterization of the Berry Quality Traits and Metabolites of 'Beimei' Interspecific Hybrid Wine Grapes during Berry Development and Winemaking 期刊论文
HORTICULTURAE, 2022, 卷号: 8, 期号: 6
作者:  Kuang, Yangfu;  Ren, Chong;  Wang, Yi;  Kirabi, Gathunga Elias;  Wang, Yongjian
收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 会议论文
作者:  Xu, Dan;  Zhou, Xiaoping;  Lei, Chunni;  Shang, Yan;  Zhao, Yuci
收藏  |  浏览/下载：2/0  |  提交时间：2020/12/18
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Journal of Food Processing and Preservation, 2020, 卷号: 44, 期号: 7
作者:  Xu, Dan;  Zhou, Xiaoping;  Lei, Chunni;  Shang, Yan;  Zhao, Yuci
收藏  |  浏览/下载：2/0  |  提交时间：2020/11/14
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
作者:  Dan Xu;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Yuci Zhao
收藏  |  浏览/下载：4/0  |  提交时间：2022/11/27
Modulation of volatile compound metabolome and transcriptome in grape berries exposed to sunlight under dry-hot climate 期刊论文
BMC PLANT BIOLOGY, 2020, 卷号: 20, 期号: 1
作者:  He, Lei;  Xu, Xiao-Qing;  Wang, Yu;  Chen, Wei-Kai;  Sun, Run-Ze
收藏  |  浏览/下载：23/0  |  提交时间：2022/03/01
Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS) 期刊论文
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2020, 卷号: 26, 期号: 1, 页码: 25-37
作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan
收藏  |  浏览/下载：13/0  |  提交时间：2020/03/24
Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction 期刊论文
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 页码: 10
作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan
收藏  |  浏览/下载：70/0  |  提交时间：2019/12/02
An Electronic Nose Based on Copper Oxide Heterojunctions for Rapid Assessment of Liquor 期刊论文
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY, 2019, 卷号: 47, 期号: 7, 页码: 8
作者:  Liang Kang;  Wang Yu;  He Jia-Qi;  Meng Hu;  Chen Shu-Qin
收藏  |  浏览/下载：71/0  |  提交时间：2019/12/02
Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics 期刊论文
FOOD CHEMISTRY, 2019, 卷号: 271, 页码: 211-215
作者:  Guo, Ming-Quan;  Zhong, Cai-Hong;  Zhang, Qiong;  Zhang, Chun-Yun
收藏  |  浏览/下载：136/0  |  提交时间：2019/01/04

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