E-LIB Suche - Ergebnisse für: Song, Huan-Lu

1

Characterization of key odor-active compounds in pure chick..:

Shen, Dong-Yu ; Li, Meng-Ke ; Zhao, Mu...
Journal of Food Composition and Analysis. 115 (2023) - p. 104879 , 2023

Link: https://doi.org/10.1016/..

2

Characterization of odor-active compounds in moso bamboo (P..:

Shen, Dong-Yu ; Song, Huan-Lu ; Zou, Ting-Ting..
Food Research International. 152 (2022) - p. 110916 , 2022

Link: https://doi.org/10.1016/..

3

Identification of novel saltiness-enhancing peptides from y..:

Shen, Dong-Yu ; Pan, Fei ; Yang, Zi-Chen...
Food Chemistry. 388 (2022) - p. 132993 , 2022

Link: https://doi.org/10.1016/..

4

Characterization of aroma in response surface optimized no-..:

Shen, Dong-Yu ; Li, Meng-ke ; Song, Huan-Lu...
LWT. 147 (2021) - p. 111559 , 2021

Link: https://doi.org/10.1016/..

5

In vitro and in vivo antioxidant activity and umami taste o..:

Shen, Dong-Yu ; Begum, Nabila ; Song, Huan-Lu...
Food Bioscience. 40 (2021) - p. 100901 , 2021

Link: https://doi.org/10.1016/..

6

Identification of Key Off-Flavor Compounds in Thermally Tre..:

Yang, Xiao ; Yang, Fan ; Liu, Ye..
Foods. 9 (2020) 2 - p. 227 , 2020

Link: https://doi.org/10.3390/..

7

Characterization and Discrimination of Chinese Marinated Po..:

Han, Dong ; Mi, Si ; Zhang, Chun-Hui...
Molecules. 24 (2019) 7 - p. 1385 , 2019

Link: https://doi.org/10.3390/..

8

Effects of Different Treatments on Fishy Odor of Fish Soups:

Xue, Dan-Dan ; He, Tian-Peng ; You, Meng-Chen...
Journal of Aquatic Food Product Technology. 27 (2018) 6 - p. 722-732 , 2018

Link: https://doi.org/10.1080/..

9

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Ver..:

Liu, Ye ; Su, Hang ; Song, Huan-Lu
Food Analytical Methods. 11 (2017) 2 - p. 343-354 , 2017

Link: https://doi.org/10.1007/..

10

Investigation of Physicochemical and Textural Characteristi..:

Sha, Kun ; Zhang, Ze-Jun ; Sun, Bao-Zhong...
Food Science and Technology Research. 23 (2017) 3 - p. 375-383 , 2017

Link: https://doi.org/10.3136/..

11

Aroma-Active Compounds in Jinhua Ham Produced With Differen..:

Liu, Xiao-Sheng ; Liu, Jian-Bin ; Yang, Zheng-Mao...
Molecules. 19 (2014) 11 - p. 19097-19113 , 2014

Link: https://doi.org/10.3390/..

12

Research on Brown Sugar Quality Using Color Difference and ..:

ZENG Xin-yi ; CHEN Er-bao ; ZHANG Yu...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200530?st=article_issue. , 2020

Link: https://doi.org/10.16210..

13

Research on the Relationships between the Aroma of Sachima ..:

YANG Ping ; YOU Meng-chen ; SONG Huan-lu
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200621?st=article_issue. , 2020

Link: https://doi.org/10.16210..

14

Identification of Key Off-Flavor Compounds in Thermally Tre..:

Yang, Xiao ; Yang, Fan ; Liu, Ye..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074304/. , 2020

Link: http://www.ncbi.nlm.nih...

15

Characterization and discrimination of Chinese marinated po..:

Han, Dong ; Mi, Si ; Zhang, Chun...
https://www.mdpi.com/1420-3049/24/7/1385. , 2019

Link: https://orbi.uliege.be/h..