Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose

The key aroma compounds and sensory characteristics of commercial Cheddar Cheeses

(2021) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

(2021) Xiujuan Deng et al.   FOOD CHEMISTRY

Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

(2021) Dong-Yu Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of bamboo leaves extract to Chinese yellow rice wine brewing for ethyl carbamate regulation and its mitigation mechanism

(2020) Wanyi Zhou et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bamboo as an eco-friendly material for food and biotechnology industries

(2020) Marcos Fellipe Silva et al.   Current Opinion in Food Science

Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer

(2020) Ana C. Vieira et al.   FOOD CHEMISTRY

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun Wang et al.   FOOD CHEMISTRY

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

(2020) Xinxing Xu et al.   FOOD CHEMISTRY

Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

(2020) Fan Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolics and antioxidant activity of bamboo leaves soup as affected by in vitro digestion

(2019) Yilong Ma et al.   FOOD AND CHEMICAL TOXICOLOGY

Structural characterization, antioxidant and antimicrobial activity of water-soluble polysaccharides from bamboo (Phyllostachys pubescens Mazel) leaves

(2019) Zhuqian Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fractionation and characterization of hemicelluloses from young bamboo (Phyllostachys pubescens Mazel) leaves

(2013) Hong Peng et al.   CARBOHYDRATE POLYMERS

Optimisation of pressurised liquid extraction of antioxidants from black bamboo leaves

(2013) Ya Fang Shang et al.   FOOD CHEMISTRY

Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract

(2012) Di Wu et al.   FOOD CHEMISTRY