Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics-Reference-Cited by-同舟云学术

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Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics

Published:2024-12 Issue: Volume:461 Page:140944
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jia Xiao,Cui Hongli,Qin Song,Ren Jingnan,Zhang Zhifeng,An Qi,Zhang Nawei,Yang Jinchu,Yang Yongfeng,Fan Gang,Pan Siyi

Publisher

Elsevier BV

Reference47 articles.

1. Volatile metabolites emission by in vivo microalgae—An overlooked opportunity?;Achyuthan;Metabolites,2017

2. Volatile components of a commercial sample of the blue-green algae Spirulina platensis;Aguero;Journal of Essential Oil Research,2003

3. Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science;Al-Dalali;Journal of Agricultural and Food Chemistry,2020

4. Shedding light on the impacts of Spirulina platensis on gut microbiota and related health benefits;Alves;Critical Reviews in Food Science and Nutrition,2024

5. Microalgae: Bioactive composition, health benefits, safety and prospects as potential high-value ingredients for the functional food industry;Ampofo;Foods,2022

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