Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices
出版年份 2020 全文链接
标题
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices
作者
关键词
-
出版物
Food Science & Nutrition
Volume 8, Issue 7, Pages 3777-3792
出版商
Wiley
发表日期
2020-06-05
DOI
10.1002/fsn3.1667
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Comparison of nonvolatile taste components in 18 strong fragrance spices
- (2020) Wen Duan et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Optimization of the cooking methods of stir‐fried beef by instrumental analysis
- (2020) Wen Duan et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed
- (2020) Linhan Wang et al. Food Science & Nutrition
- In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract
- (2019) R. Armellini et al. FOOD CHEMISTRY
- Modulatory functions of bioactive fruits, vegetables and spices in adipogenesis and angiogenesis
- (2019) Priyanka Sarkar et al. Journal of Functional Foods
- Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process
- (2019) Hong-Kai Xie et al. FOOD CHEMISTRY
- Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
- (2019) Aziz Korkmaz et al. FOOD CHEMISTRY
- Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria
- (2018) Henrietta Ene-Obong et al. FOOD CHEMISTRY
- Characterization of rosemary and thyme extracts for incorporation into a whey protein based film
- (2018) Mariana A. Andrade et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Chemical composition and biological activity of Capparis spinosa L. from Lipari Island
- (2018) A. Mollica et al. SOUTH AFRICAN JOURNAL OF BOTANY
- Evaluation of non-volatile taste components in commercial soy sauces
- (2018) Yan Kong et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat
- (2018) Lin-Han Wang et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages
- (2018) Pengxue Liu et al. MEAT SCIENCE
- Identification of a key umami -active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking
- (2017) Yiseul Kim et al. FOOD CHEMISTRY
- Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
- (2017) Yan Kong et al. FOOD RESEARCH INTERNATIONAL
- Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching
- (2017) Biao Li et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
- (2016) Chanvorleak Phat et al. FOOD CHEMISTRY
- Novel Umami Ingredients: Umami Peptides and Their Taste
- (2016) Yin Zhang et al. JOURNAL OF FOOD SCIENCE
- Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
- (2015) Dashmaa Dashdorj et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures
- (2015) K. Radha krishnan et al. JOURNAL OF FOOD ENGINEERING
- Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment
- (2014) Ya Liu et al. Journal of Aquatic Food Product Technology
- Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken
- (2014) Lingxia Sun et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake
- (2012) Kaori Okada et al. AMINO ACIDS
- Synergic effect of water-soluble components on the coloring strength of saffron spice
- (2011) Jéssica Serrano-Díaz et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum)
- (2010) Ahmed Hassan El-Ghorab et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Application of analytical and preparative high-speed counter-current chromatography for the separation ofZ-ligustilide from a crude extract ofAngelica sinensis
- (2008) Xiao Wang et al. PHYTOCHEMICAL ANALYSIS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search