Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

(2021) Jie Sun et al.   Foods

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

(2020) Jie Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint

(2020) Li Yu et al.   JOURNAL OF FOOD SCIENCE

Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods

(2020) Nana Jing et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Situ Method for Real-Time Discriminating Salmon and Rainbow Trout without Sample Preparation Using iKnife and Rapid Evaporative Ionization Mass Spectrometry-Based Lipidomics

(2019) Gongshuai Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

(2019) Hehe Li et al.   FOOD CHEMISTRY

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

(2019) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

(2019) Ning Zhang et al.   FOOD RESEARCH INTERNATIONAL

1H NMR-based fingerprinting of eleven Mexican Capsicum annuum cultivars

(2019) Elideth Florentino-Ramos et al.   FOOD RESEARCH INTERNATIONAL

Aromatic profiling of Zanthoxylum myriacanthum (makwhaen) essential oils from dried fruits using different initial drying techniques

(2019) Trid Sriwichai et al.   INDUSTRIAL CROPS AND PRODUCTS

Geographical variations in the fatty acids of Zanthoxylum seed oils: A chemometric classification based on the random forest algorithm

(2019) Lixiu Hou et al.   INDUSTRIAL CROPS AND PRODUCTS

Extraction solvent affects the antioxidant, antimicrobial, cholinesterase and HepG2 human hepatocellular carcinoma cell inhibitory activities of Zanthoxylum bungeanum pericarps and the major chemical components

(2019) Yao Ma et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of Zanthoxylum piperitum ethanol extract on osteoarthritis inflammation and pain

(2018) Kyung-A Hwang et al.   BIOMEDICINE & PHARMACOTHERAPY

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Nontargeted Metabolomic Study on Variation of Phenolics in Different Cranberry Cultivars Using UPLC-IM – HRMS

(2018) Yifei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolome based volatiles profiling in 13 date palm fruit varieties from Egypt via SPME GC–MS and chemometrics

(2017) Mohammed N.A. Khalil et al.   FOOD CHEMISTRY

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

(2016) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing

(2015) Junke Li et al.   Journal of Functional Foods

Linalool: a review on a key odorant molecule with valuable biological properties

(2014) Ana Clara Aprotosoaie et al.   FLAVOUR AND FRAGRANCE JOURNAL

Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities

(2013) Li-Chen Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioengineering of plant (tri)terpenoids: from metabolic engineering of plants to synthetic biologyin vivoandin vitro

(2013) Tessa Moses et al.   NEW PHYTOLOGIST

An approach for simultaneous determination for geographical origins of Korean Panax ginseng by UPLC-QTOF/MS coupled with OPLS-DA models

(2013) Hyuk-Hwan Song et al.   Journal of Ginseng Research

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Searching for Novel Cancer Chemopreventive Plants and their Products:The Genus Zanthoxylum

(2011) Francesco Epifano et al.   CURRENT DRUG TARGETS

Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.

(2011) Shigang Wei et al.   JOURNAL OF CHROMATOGRAPHY A

The family of terpene synthases in plants: a mid-size family of genes for specialized metabolism that is highly diversified throughout the kingdom

(2011) Feng Chen et al.   PLANT JOURNAL

Effect of oxidative deterioration on flavour and aroma components of lemon oil

(2008) Hue Nguyen et al.   FOOD CHEMISTRY

Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

(2008) Xiaogen Yang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Visualization of GC/TOF-MS-Based Metabolomics Data for Identification of Biochemically Interesting Compounds Using OPLS Class Models

(2007) Susanne Wiklund et al.   ANALYTICAL CHEMISTRY