Effect of static‐state fermentation on volatile composition in rapeseed meal
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of static‐state fermentation on volatile composition in rapeseed meal
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-01-06
DOI
10.1002/jsfa.10238
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd
- (2019) Ping Liu et al. JOURNAL OF FOOD SCIENCE
- Tetramethylpyrazine supplementation reduced Salmonella Typhimurium load and inflammatory response in broilers
- (2019) N Liu et al. POULTRY SCIENCE
- Rapeseed protein concentrates for non-food applications prepared from pre-pressed and cold-pressed press cake via acidic precipitation and ultrafiltration
- (2019) Andreas Fetzer et al. INDUSTRIAL CROPS AND PRODUCTS
- Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
- (2019) Jiahui Zhang et al. FOOD RESEARCH INTERNATIONAL
- Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones
- (2019) Yan Zhu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Increasing levels of rapeseed expeller meal in diets for pigs: effects on protein and energy metabolism
- (2018) M. Pérez de Nanclares et al. Animal
- GC–FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium
- (2018) Zijun Xiao et al. FOOD CHEMISTRY
- Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards ( R )-methyl 2-methylbutanoate in a beverage fermented with shiitake
- (2018) Yanyan Zhang et al. FOOD CHEMISTRY
- Screening and analysis of potentially active components in Shenxiong glucose injection using UHPLC coupled with photodiode array detection and MS/MS
- (2018) Meng Zhou et al. JOURNAL OF SEPARATION SCIENCE
- Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS
- (2018) Wenjiang Dong et al. FOOD CHEMISTRY
- Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system
- (2018) Shudong He et al. INDUSTRIAL CROPS AND PRODUCTS
- Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
- (2017) Ida Steen et al. FOOD CHEMISTRY
- Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
- (2017) Do-Won Jeong et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Rapeseed meal and canola meal can partially replace soybean meal as a protein source in finishing pigs
- (2017) Hyeok Min Yun et al. JOURNAL OF APPLIED ANIMAL RESEARCH
- Determination of potential off-flavour in yeast extract
- (2017) Ya Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fermented rapeseed meal is effective in controlling Salmonella enterica serovar Typhimurium infection and improving growth performance in broiler chicks
- (2017) Amin Ashayerizadeh et al. VETERINARY MICROBIOLOGY
- Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose
- (2016) Wenjian Yang 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
- Effect of Fermentation Temperature on the Volatile Composition of Kimchi
- (2016) Sang Pil Hong et al. JOURNAL OF FOOD SCIENCE
- Volatile Compounds Produced byLactobacillus paracaseiDuring Oat Fermentation
- (2016) Sang Mi Lee et al. JOURNAL OF FOOD SCIENCE
- Improving the nutritional value of rapeseed cake and wheat dried distillers grains with solubles by addition of enzymes during liquid fermentation
- (2015) Grethe Venås Jakobsen et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Effects of fermented rapeseed meal on antioxidant functions, serum biochemical parameters and intestinal morphology in broilers
- (2015) Yongna Hu et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Chemometric approach to the optimization of HS-SPME/GC–MS for the determination of multiclass pesticide residues in fruits and vegetables
- (2015) Lukman Bola Abdulra’uf et al. FOOD CHEMISTRY
- Analysis of plasticiser migration to meat roasted in plastic bags by SPME–GC/MS
- (2015) Miriany Avelino Moreira et al. FOOD CHEMISTRY
- Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis
- (2015) Huan Cheng et al. FOOD RESEARCH INTERNATIONAL
- Electronic noses for food quality: A review
- (2015) Amy Loutfi et al. JOURNAL OF FOOD ENGINEERING
- Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics
- (2015) Shaoqing Cui et al. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
- Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose
- (2015) Yingzheng Yao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content
- (2013) Oliver Buddrick et al. JOURNAL OF CEREAL SCIENCE
- Effects of Replacing Soybean Meal with Fermented Rapeseed Meal on Performance, Serum Biochemical Variables and Intestinal Morphology of Broilers
- (2012) F. Z. Xu et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Antioxidant activities of rapeseed peptides produced by solid state fermentation
- (2012) Rong He et al. FOOD RESEARCH INTERNATIONAL
- Electronic Tongue Coupled with Physicochemical Analysis for the Recognition of Orange Beverages
- (2012) Miao Liu et al. JOURNAL OF FOOD QUALITY
- Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines
- (2012) Simonetta Capone et al. SENSORS AND ACTUATORS B-CHEMICAL
- Effects of Fermented Rapeseed Meal on Growth Performance and Serum Parameters in Ducks
- (2011) Xu Fazhi et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties
- (2010) Siong H. Tan et al. JOURNAL OF FOOD SCIENCE
- Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage
- (2009) Erzheng Su et al. FOOD AND BIOPRODUCTS PROCESSING
- High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach
- (2009) Bing-Feng Zhu et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Study of tetramethylpyrazine formation in fermentation system from glucose by Bacillus subtilis XZ1124
- (2009) B. Zhu et al. New Biotechnology
- The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients
- (2008) T.B. Adams et al. FOOD AND CHEMICAL TOXICOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started