Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life-Reference-Cited by-同舟云学术

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Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life

Published:2024 Issue: Volume:8 Page:100693
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Li Yilin^ORCID,Li Ruotong,Hu Xinyu,Liu Jiani,Liu Guirong,Gao Lipeng,Zhang Yongjiu,Wang Houyin,Zhu Baoqing^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. The impact of different drying techniques and Controlled storage on the development of advanced glycation end products in skim milk powders using Isotope Dilution ESI-LC-MS/MS;Aalaei;Food Bioprocess Technol.,2017

2. Volatile Sulphur compounds in UHT milk;Al-Attabi;Crit. Rev. Food Sci. Nutr.,2008

3. Solvent-free microwave extraction of essential oil from oregano;Bayramoglu;J. Food Eng.,2008

4. Comparison of new approach of GC-HRMS (Q-Orbitrap) to GC–MS/MS (triple-quadrupole) in analyzing the pesticide residues and contaminants in complex food matrices;Belarbi;Food Chem.,2021

5. Effect of processing on nutritive values of milk protein;Borad;Crit. Rev. Food Sci. Nutr.,2017

Cited by 1 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. Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis;Foods;2024-09-07

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