Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

(2022) Zixuan Zhao et al.   Foods

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

(2022) Kangyi Zhang et al.   Frontiers in Chemistry

Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

(2022) Qingyue Hong et al.   Food Science and Human Wellness

Highland barley: Chemical composition, bioactive compounds, health effects, and applications

(2021) Mohammed Obadi et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

(2021) Kangyi Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting

(2021) Sylwia Mildner-Szkudlarz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch

(2021) Yong Xie et al.   FOOD CHEMISTRY

Bioactive compounds of highland barley and their health benefits

(2021) Yitong Li et al.   JOURNAL OF CEREAL SCIENCE

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley

(2021) Hebe Parr et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

(2021) Zhi-Jing Ni et al.   Food Chemistry-X

Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)

(2020) Dan Dan Cui et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

(2020) Tianli Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of roasting process on enzymes inactivation and starch properties of highland barley

(2020) Bo Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

(2020) Jia-Shen Cai et al.   FOOD CHEMISTRY

Effect of extrusion on physicochemical properties, functional properties and antioxidant activities of shrimp shell wastes protein

(2019) Guoqi Yuan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system

(2019) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey

(2018) Natalie Gerhardt et al.   ANALYTICAL CHEMISTRY

Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars

(2018) Shang Lin et al.   JOURNAL OF CEREAL SCIENCE

Hypoglycemic and hypolipidemic effects of anthocyanins extract from black soybean seed coat in high fat diet and streptozotocin-induced diabetic mice

(2018) Zhongqin Chen et al.   Food & Function

Characterization, in vitro binding properties, and inhibitory activity on pancreatic lipase of β-glucans from different Qingke (Tibetan hulless barley) cultivars

(2018) Huan Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

(2018) Yi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

(2017) Xuetao Chen et al.   FOOD CHEMISTRY

High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

(2016) Daniel O. Carvalho et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Acrylamide elution from roasted barley grains into mugicha and its formation during roasting

(2016) Yuzo Mizukami et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

(2016) Wronkowska Małgorzata et al.   FOOD CHEMISTRY

Inhibitory effect on HT-29 colon cancer cells of a water-soluble polysaccharide obtained from highland barley

(2016) Dai Cheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of Microwaves Treatment of Rapeseed on Phenolic Compounds and Canolol Content

(2014) Mei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination

(2013) Qi Zhou et al.   JOURNAL OF FOOD SCIENCE

Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

(2012) Şelale Kara et al.   JOURNAL OF FOOD ENGINEERING

Effect of fermentation time and drying temperature on volatile compounds in cocoa

(2011) J. Rodriguez-Campos et al.   FOOD CHEMISTRY

Effect of sand roasting and microwave cooking on antioxidant activity of barley

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties

(2010) Ganiyu Oboh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Barley and Oat β-Glucan Content Measured by Calcofluor Fluorescence in a Microplate Assay

(2009) Mark R. Schmitt et al.   CEREAL CHEMISTRY

Inhibitory Mechanism of Naringenin against Carcinogenic Acrylamide Formation and Nonenzymatic Browning in Maillard Model Reactions

(2009) Ka-Wing Cheng et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting

(2009) Henryk Zielinski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic synthesis of fruit flavor esters by immobilized lipase from Rhizopus oligosporus optimized with response surface methodology

(2009) Paramita Mahapatra et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Studies on roasting of wheat using fluidized bed roaster

(2008) K. Venkatesh Murthy et al.   JOURNAL OF FOOD ENGINEERING

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE