A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
Author:
Funder
Rural Development Administration
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-01029-0.pdf
Reference28 articles.
1. Buck L, Axel R. (1991). A novel multigene family may encode odorant receptors: a molecular basis for odor recognition. Cell. 65(1): 175-187 (1991) https://doi.org/10.1016/0092-8674(91)90418-X
2. Chen HZ, Zhang M, Guo Z. Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry. Postharvest Biology and Technology. 148: 168-175 (2019) https://doi.org/10.1016/j.postharvbio.2018.10.019
3. Danowska‐Oziewicz, M., Narwojsz, A., Draszanowska, A., Marat, N. The effects of cooking method on selected quality traits of broccoli and green asparagus. International Journal of Food Science & Technology. 55(1): 127-135 (2020) https://doi.org/10.1111/ijfs.14269
4. Dong W, Hu R, Long Y, Li H, Zhang Y, Zue K, Chu Z. 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. Food Chemistry. 272: 723-731 (2019) https://doi.org/10.1016/j.foodchem.2018.08.068
5. Fiore A, Di Monaco R, Cavella S, Visconti A, Karneili O, Bernhardt S, Fogliano V. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. Food Chemistry. 139(1-4): 515-520 (2013) https://doi.org/10.1016/j.foodchem.2013.01.028
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Evolving trends in fluorescence spectroscopy techniques for food quality and safety: A review;Journal of Food Composition and Analysis;2024-07
2. Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors;Food Science and Biotechnology;2024-06-14
3. Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants;Trends in Food Science & Technology;2024-05
4. Quality Assessment of Fermented Broccoli as a New Special Dietary Food Based on Physicochemical Properties and Flavor Profiles;2024
5. Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition;Current Issues in Pharmacy and Medical Sciences;2023-12-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3