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CORC

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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
作者:  Hong Jiang;  Wensheng Duan;  Yuci Zhao;  Xiaofeng Liu;  Guohong Wen
收藏  |  浏览/下载：1/0  |  提交时间：2023/11/03
Evolution of volatile compounds composition during grape berry development at the germplasm level 期刊论文
SCIENTIA HORTICULTURAE, 2022, 卷号: 293
作者:  Liu, Xianju;  Fan, Peige;  Jiang, Jinzhu;  Gao, Yingying;  Liu, Cuixia
收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07
A colorimetric sensor array for the discrimination of Chinese liquors 期刊论文
ANALYST, 2020, 卷号: 145, 期号: 21, 页码: 6968-6973
作者:  Sun, Shan;  Qian, Sihua;  Zheng, Jianping;  Li, Zhongjun;  Lin, Hengwei
收藏  |  浏览/下载：113/0  |  提交时间：2020/12/16
Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS) 期刊论文
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2020, 卷号: 26, 期号: 1, 页码: 25-37
作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan
收藏  |  浏览/下载：13/0  |  提交时间：2020/03/24
Multi-capillary column high-pressure photoionization time-of-flight mass spectrometry and its application for online rapid analysis of flavor compounds 期刊论文
TALANTA, 2019, 卷号: 201, 页码: 33-39
作者:  Chen, Xuan;  Hua, Lei;  Jiang, Jichun;  Hu, Fan;  Wan, Ningbo
收藏  |  浏览/下载：60/0  |  提交时间：2019/12/02
Mesoporous silica nanospheres with the ability of photo-driven releasing sandela 803 for the application to wallpaper 期刊论文
CHINESE CHEMICAL LETTERS, 2019, 卷号: 30, 期号: 3, 页码: 747-749
作者:  Ji, Weihong;  Zhang, Tianlu;  Lu, Zhiguo;  Shen, Jie;  Hu, Jing
收藏  |  浏览/下载：56/0  |  提交时间：2019/06/14
The relationships between odors and environmental factors at bloom and non-bloom area in Lake Taihu, China 期刊论文
CHEMOSPHERE, 2019, 卷号: 218, 页码: 569-576
作者:  Deng Xuwei;  Qi Min;  Ren Ren;  Liu Jiarui;  Sun Xiaoxue
收藏  |  浏览/下载：46/0  |  提交时间：2019/06/18
Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety 期刊论文
FOOD CHEMISTRY, 2019, 卷号: 301
作者:  Bi, Hongyan;  Cai, Dandan;  Zhang, Rutan;  Zhu, Yiwen;  Zhang, Danni
收藏  |  浏览/下载：38/0  |  提交时间：2019/12/05
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu 期刊论文
Journal of Food Science, 2019, 卷号: Vol.84 No.1, 页码: 6-18
作者:  Ming‐Yao Wang;  Jian‐Gang Yang;  Qing‐Song Zhao;  Kai‐Zheng Zhang;  Chang Su
收藏  |  浏览/下载：2/0  |  提交时间：2019/02/25
Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability 期刊论文
FRONTIERS IN MICROBIOLOGY, 2019, 卷号: Vol.9
作者:  Dan, Tong;  Chen, Haiyan;  Li, Ting;  Tian, Jiale;  Ren, Weiyi
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/17

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