Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products-Reference-Cited by-同舟云学术

Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products

Published:2021-01 Issue: Volume:135 Page:110026
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Guozhong,Gao Qidou,Hadiatullah Hadiatullah,Zhang Jian,Zhang Ailin,Yao Yunping

Funder

National Natural Science Foundation of China

Foundation of Engineering Research Center of Food Biotechnology

Ministry of Education, P. R. China

Open Project Program of State Key Laboratory of Food Nutrition and Safety

Tianjin University of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics;Cui;Journal of Pharmaceutical and Biomedical Analysis,2015

5. Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon;Dos-Santos;Food Research International,2013

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2. The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS;Journal of Cereal Science;2024-05

3. Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran;Innovative Food Science & Emerging Technologies;2024-05

4. Physical properties, phenolic profile and antioxidant capacity of Java tea (Clerodendranthus spicatus) stems as affected by steam explosion treatment;Food Chemistry;2024-05

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