Key aroma compounds in Chinese fried food of youtiao

Impact of vacuum frying on quality of potato crisps and frying oil

(2018) Beverly Belkova et al.   FOOD CHEMISTRY

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Degradation of Edible Oil During Deep-Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation

(2017) Ying Liu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Dietary exposure to aluminium in the popular Chinese fried bread youtiao

(2017) Ge Li et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao

(2016) Ge Li et al.   FOOD CHEMISTRY

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

(2016) Jingjing Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

(2016) Eva Ortner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

(2016) Alice Thürer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

(2015) Zheng Yang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Determination of compounds responsible for tempeh aroma

(2013) Henryk Jeleń et al.   FOOD CHEMISTRY

Flavour generation during commercial barley and malt roasting operations: A time course study

(2013) Hafiza Yahya et al.   FOOD CHEMISTRY

Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

(2013) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

(2013) Sonja Grosshauser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction

(2008) Yu Wang et al.   FOOD CHEMISTRY

Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

(2008) Fong Lam Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Characteristic Aroma Components of Thai Fried Chili Paste

(2007) Premsiri Rotsatchakul et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY