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Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

Frontiers in chemistry, 2022-07, Vol.10, p.725208-725208

2022

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Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus Hericium erinaceus

Polymers, 2023-10, Vol.15 (20), p.4165

2023

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Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Molecules (Basel, Switzerland), 2019-09, Vol.24 (18), p.3305

2019

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Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

Molecules (Basel, Switzerland), 2019-06, Vol.24 (13), p.2384

2019

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Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba

Molecules (Basel, Switzerland), 2024-07, Vol.29 (14), p.3437

2024

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Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Journal of food quality, 2021-11, Vol.2021, p.1-13

2021

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Taste mechanism of kokumi peptides from yeast extracts revealed by molecular docking and molecular dynamics simulation

Journal of future foods, 2022-12, Vol.2 (4), p.358-364

2022

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Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom

Foods, 2019-01, Vol.8 (2), p.43

2019

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Editorial: Medicine and food homology: emerging tool and methodology for separation and analysis of the bioactive factors

Frontiers in nutrition (Lausanne), 2023-10, Vol.10, p.1288237-1288237

2023

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The Inhibitory Effects of Hericium erinaceus β-glucan on in vitro Starch Digestion

Frontiers in nutrition (Lausanne), 2021-01, Vol.7, p.621131-621131

2021

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Characterisation of Pasting, Structural and Volatile Properties of Potato Flour

Agriculture (Basel), 2022-12, Vol.12 (12), p.1974

2022

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Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Journal of food quality, 2022-01, Vol.2022, p.1-13

2022

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Effect of Peptides on New Taste Sensation: Kokumi-Review

Mini-reviews in organic chemistry, 2016-08, Vol.13 (4), p.255-261

2016

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Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

Heliyon, 2020-10, Vol.6 (10), p.e05302-e05302, Article e05302

2020

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Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation

Czech Journal of Food Sciences, 2022-01, Vol.40 (3), p.195-201

2022

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Isolation, identification, and application of yeast strains from the local ecosystem of Summer Black vineyard

Journal of food processing and preservation, 2022-03, Vol.46 (3), p.n/a

2022

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Rheological properties of cereal starch gels and Mesona Blumes gum mixtures

Die Stärke, 2010-09, Vol.62 (9), p.480-488

2010

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Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

Journal of food biochemistry, 2022-06, Vol.46 (6), p.e13875-n/a

2022

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Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Journal of agricultural and food chemistry, 2022-10, Vol.70 (42), p.13741-13753

2022

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EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES

Journal of food processing and preservation, 2010-12, Vol.34 (6), p.1080-1102

2010

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Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates

International journal of food science & technology, 2010-11, Vol.45 (11), p.2415-2424

2010

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Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound

International Journal of Polymer Science, 2015-01, Vol.2015 (2015), p.18-25-102

2015

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Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus IHericium erinaceus/I

Polymers, 2023-10, Vol.15 (20)

2023

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RHEOLOGICAL PROPERTIES OF RICE STARCH-MESONA BLUMES GUM MIXTURES

Journal of texture studies, 2010-10, Vol.41 (5), p.685-702

2010

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Research on Technology of Medicinal Functional Food

Processes, 2022-08, Vol.10 (8), p.1509

2022

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Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus Hericium erinaceus

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba

Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS

Taste mechanism of kokumi peptides from yeast extracts revealed by molecular docking and molecular dynamics simulation

Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom

Editorial: Medicine and food homology: emerging tool and methodology for separation and analysis of the bioactive factors

The Inhibitory Effects of Hericium erinaceus β-glucan on in vitro Starch Digestion

Characterisation of Pasting, Structural and Volatile Properties of Potato Flour

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Effect of Peptides on New Taste Sensation: Kokumi-Review

Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation

Isolation, identification, and application of yeast strains from the local ecosystem of Summer Black vineyard

Rheological properties of cereal starch gels and Mesona Blumes gum mixtures

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES

Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates

Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound

Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus IHericium erinaceus/I

RHEOLOGICAL PROPERTIES OF RICE STARCH-MESONA BLUMES GUM MIXTURES

Research on Technology of Medicinal Functional Food

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