Effect of cooking methods on volatile compounds and texture properties in maize porridge-Reference-Cited by-同舟云学术

Effect of cooking methods on volatile compounds and texture properties in maize porridge

Published:2024-06 Issue: Volume:22 Page:101515
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Shihao,Chen Kaixuan,Tian Ailing,Pan Meifan,Liu Xinyang,Qu Lingyun,Jin Jin,Lv Sijie,Xu Yanqiu,Li Yangguang,Yang Wenzhe,Zhang Xinfang,Zheng Lili,Zhang Yani,Yang Xueliang,Zhong Feng,Xu Lirong,Ma Aiguo

Publisher

Elsevier BV

Reference38 articles.

1. Grain quality, provitamin a carotenoid profiles, and sensory quality of provitamin a-biofortified maize stiff porridges;Beswa;Foods,2020

2. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour;Cappa;Food Research International,2016

3. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS;Chen;Food Research International,2020

4. Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS;Ekpa;Journal of the Science of Food and Agriculture,2021

5. Comparative analysis of key odorants and aroma characteristics in hot-pressed yellow horn (Xanthoceras sorbifolia bunge) seed oil via gas chromatography–ion mobility spectrometry and gas chromatography–olfactory-mass spectrometry;Gao;Foods,2023

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. Effect of cooking methods on volatile compounds and texture properties in millet porridge;Food Chemistry: X;2024-10