科研产出
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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
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