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资源类型

  • 中文期刊(566296)
  • 外文期刊(8)
  • 会议论文(35908)
  • 获奖成果(7190)
  • 专利(42595)

期刊名称

  • food chemistry(4)
  • drying technology(1)
  • international journal of food engineering(1)
  • journal of food composition and analysis(1)
  • trends in food science & technology(1)

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关键词

  • aroma-active compounds; functional genes; temperature; machine learning; molecular docking; neuroimaging techniques(1)
  • enzyme treatments; off-flavor; cooked; 1-octen-3-one; grassy; floral(1)
  • freeze drying; frying; steaming; baking; gc-ms/ms; untargeted metabolomics(1)
  • maillard reaction; solid-state model; ph; red jujube matrix; alkylpyrazine formation(1)
  • mulberry leaf; oat bran; physico-chemical quality; pumpkin; regression analysis; spray-dried(1)
  • peach-like aroma; aroma deterioration; sour/rancid attribute; fatty acids; free amino acids(1)
  • pilot scale freeze drying; amino acids; fatty acids; network analysis; mantel test(1)
  • thermal concentration; thermal sterilization; unpleasant odor attributes; fatty acids metabolism; amino acids metabolism(1)

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作者

  • Liu, Gege AND Bi, Jinfeng AND Chen, Qinqin(0)

机构

  • chinese acad agr sci caas, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(6)
  • chinese acad agr sci caas, inst food sci & technol, key lab agro prod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)
  • chinese acad agr sci caas, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs,lab agroprod proc, beijing 100193, peoples r china(1)
  • chinese acad agr sci, inst food sci technol nutr & hlth cangzhou, beijing, peoples r china(1)
  • shenyang agr univ, dept food sci, shenyang 110866, peoples r china(1)
  • univ liege, lab chem nat mol, gembloux agro bio tech, b-5030 gembloux, belgium(1)
  • univ liege, lab chem nat mol, gembloux agrobio tech, b-5030 gembloux, belgium(1)
  • univ liege, lab chem nat mol, gembloux agrobio tech, gembloux, belgium(1)
  • xinjiang acad agr & reclamat sci, inst agroprod proc sci & technol, shihezi, peoples r china(1)

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年份

  • 2025(3)
  • 2024(3)
  • 2023(2)
科研产出
资源类型: 外文期刊
作者:Liu, Gege(精确检索)
作者:Bi, Jinfeng(精确检索)
作者:Chen, Qinqin(精确检索)
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共8条记录
1Formation of key aroma-active and off-flavor components in concentrated peach puree

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Thermal concentration; Thermal sterilization; Unpleasant odor attributes; Fatty acids metabolism; Amino acids metabolism

年份：2024

2Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders

作者：

机构：

来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

关键词： mulberry leaf; oat bran; physico-chemical quality; pumpkin; regression analysis; spray-dried

年份：2023

3The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Enzyme treatments; Off-flavor; Cooked; 1-octen-3-one; Grassy; Floral

年份：2024

4Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Pilot scale freeze drying; Amino acids; Fatty acids; Network analysis; Mantel test

年份：2023

5Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods

作者：

机构：

来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

关键词： Freeze drying; Frying; Steaming; Baking; GC-MS/MS; Untargeted metabolomics

年份：2024

6Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature

作者：

机构：

来源：DRYING TECHNOLOGY

关键词： Maillard reaction; solid-state model; pH; red jujube matrix; alkylpyrazine formation

年份：2025

7Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools

作者：

机构：

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Aroma-active compounds; Functional genes; Temperature; Machine learning; Molecular docking; Neuroimaging techniques

年份：2025

8Impact of postharvest ripening on peach quality: Aroma release and formation mechanism

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Peach-like aroma; Aroma deterioration; Sour/rancid attribute; Fatty acids; Free amino acids

年份：2025

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