Food Chem X
2023 Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1 Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels "Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas" "Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China" Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality Characterization of volatile flavor compounds from fish maw soaked in five different seasonings Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu 2022 In-tube dynamic extraction for analysis of volatile organic compounds in honey samples Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation The synthesis of soluble and volatile bioactive compounds by selected brewer's yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler - toxigenic Aspergillus sp Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry "Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine" Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods "Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions" 2021 Sensory and chemical characteristics of Tieguanyin oolong tea after roasting In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide 2020 "Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage"
