GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
Author:
Funder
National Natural Science Foundation of China
Ministry of Agriculture
Henan University of Technology
Publisher
Elsevier BV
Reference33 articles.
1. Analysis of volatile aroma components from Mantou fermented by different starters;Fan;J Food Process Pres,2018
2. Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread;Yan;Lwt-Food Sci Technol,2019
3. Effect of mixed strain starter culture on rheological properties of wheat dough and quality of steamed bread;Li;J Texture Stud,2014
4. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods;Li;Int J Food Microbiol,2016
5. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread;Liu;Food Chem,2018
Cited by 42 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. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters;Food Chemistry;2024-11
2. Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches;Journal of Food Composition and Analysis;2024-09
3. Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS;Foods;2024-08-08
4. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network;Food Research International;2024-07
5. Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract;LWT;2024-05
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