Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis-Reference-Cited by-同舟云学术

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Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis

Published:2023-12 Issue: Volume:429 Page:136909
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Jing,Qiao Lina,Liu Bing,Wang Junyi,Wang Ruifang,Zhang Ning,Sun Baoguo,Chen Haitao,Yu Yang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Proximate composition, minerals, vitamins, phytochemical constituents and anti-nutrient profile of Beilschmiedia mannii seeds and Combretum racemosum leaves for soup preparation;Akintimehin;Journal of Food Science and Technology-Mysore,2022

2. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content;Balagiannis;Food Chemistry,2019

3. Ceccanti, C., Rocchetti, G., Lucini, L., Giuberti, G., Landi, M., Biagiotti, S., & Guidi, L. (2021). Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion. Food Chemistry, 338.

4. Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GCxGC-TOF and HPLC-DAD;Cecchi;Molecules,2020

5. Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis;Chang;Journal of Food Science,2021

Cited by 3 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. Vacuum freeze drying combined with catalyzed infrared drying of chive: Effects on flavor and quality characterization;Drying Technology;2024-05-28

2. Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis;Journal of Food Composition and Analysis;2024-05

3. Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance;Foods;2023-12-16

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