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

Food chemistry, 2024-08, Vol.450, p.139375-139375, Article 139375

2024

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A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban

Food chemistry, 2024-08, Vol.448, p.139052-139052, Article 139052

2024

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Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon

Food chemistry, 2024-08, Vol.448, p.139111-139111, Article 139111

2024

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Pattern-based colorimetric sensor array chip for discrimination of Baijiu aromas

Food chemistry, 2024-07, Vol.446, p.138845-138845, Article 138845

2024

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Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

Food chemistry, 2024-07, Vol.445, p.138746-138746, Article 138746

2024

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An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour

Food chemistry, 2024-05, Vol.441, p.138387-138387, Article 138387

2024

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Formation of key aroma-active and off-flavor components in concentrated peach puree

Food chemistry, 2024-05, Vol.439, p.138105-138105, Article 138105

2024

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Does alteration of fumonisin production in Fusarium verticillioides lead to volatolome variation?

Food chemistry, 2024-04, Vol.438, p.138004-138004, Article 138004

2024

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Development of rapid and non-destructive electric nose (E-nose) system for shelf life evaluation of different edible seeds

Food chemistry, 2023-11, Vol.426, p.136562-136562, Article 136562

2023

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Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach

Food chemistry, 2023-08, Vol.416, p.135783-135783, Article 135783

2023

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Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment

Food chemistry, 2023-06, Vol.412, p.135528-135528, Article 135528

2023

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Efficient extraction approach based on polydimethylsiloxane/ZIF-derived carbons sponge followed by GC–MS for the determination of volatile compounds in cumin

Food chemistry, 2023-03, Vol.405, p.134775, Article 134775

2023

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Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Food chemistry, 2023-03, Vol.405, p.134814-134814, Article 134814

2023

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Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Food chemistry, 2023-03, Vol.405, p.134767-134767, Article 134767

2023

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Detection of wheat toxigenic Aspergillus flavus based on nano-composite colorimetric sensing technology

Food chemistry, 2023-03, Vol.405, p.134803, Article 134803

2023

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Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

Food chemistry, 2022-09, Vol.387, p.132887-132887, Article 132887

2022

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Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

Food chemistry, 2022-08, Vol.386, p.132653-132653, Article 132653

2022

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Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

Food chemistry, 2022-08, Vol.386, p.132741-132741, Article 132741

2022

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Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

Food chemistry, 2022-08, Vol.385, p.132539-132539, Article 132539

2022

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Authentication of extra virgin Argan oil by selected-ion flow-tube mass-spectrometry fingerprinting and chemometrics

Food chemistry, 2022-07, Vol.383, p.132565-132565, Article 132565

2022

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Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

Food chemistry, 2022-03, Vol.373 (Pt B), p.131460-131460, Article 131460

2022

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Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Food chemistry, 2022-03, Vol.373 (Pt B), p.131648-131648, Article 131648

2022

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Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus

Food chemistry, 2022-03, Vol.373 (Pt B), p.131537-131537, Article 131537

2022

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Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprint

Food chemistry, 2022-03, Vol.372, p.131236-131236, Article 131236

2022

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Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach

Food chemistry, 2022-02, Vol.370, p.131296-131296, Article 131296

2022

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

A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban

Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon

Pattern-based colorimetric sensor array chip for discrimination of Baijiu aromas

Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches

An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour

Formation of key aroma-active and off-flavor components in concentrated peach puree

Does alteration of fumonisin production in Fusarium verticillioides lead to volatolome variation?

Development of rapid and non-destructive electric nose (E-nose) system for shelf life evaluation of different edible seeds

Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach

Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment

Efficient extraction approach based on polydimethylsiloxane/ZIF-derived carbons sponge followed by GC–MS for the determination of volatile compounds in cumin

Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Detection of wheat toxigenic Aspergillus flavus based on nano-composite colorimetric sensing technology

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

Authentication of extra virgin Argan oil by selected-ion flow-tube mass-spectrometry fingerprinting and chemometrics

Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus

Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprint

Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach

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