Selenium speciation and volatile flavor compound profiles in the edible flowers, stems, and leaves of selenium-hyperaccumulating vegetable Cardamine violifolia-Reference-Cited by-同舟云学术

Selenium speciation and volatile flavor compound profiles in the edible flowers, stems, and leaves of selenium-hyperaccumulating vegetable Cardamine violifolia

Published:2023-11 Issue: Volume:427 Page:136710
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Yan,Yin Jinjing,Wang Jingyi,Liu Xin,He Jingren,Zhang Rui,Rao Shen,Cong Xin,Xiong Yin,Wu Muci

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS and HS-GC-IMS;Chen;Lwt-Food Science and Technology,2021

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. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

5. Benzyl isothiocyanate ameliorates high-fat diet-induced hyperglycemia by enhancing Nrf2-dependent antioxidant defense-mediated IRS-1/AKT/TBC1D1 signaling and GLUT4 expression in skeletal muscle;Chuang;Journal of Agricultural and Food Chemistry,2020

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5. Selenium content, chemical composition and volatile components of essential oil and hydrosol from flowers of Cardamine violifolia;Chemistry & Biodiversity;2024-01-18