Volatile compounds in Chinese naked and covered oat groats and flakes-Reference-Cited by-同舟云学术

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Volatile compounds in Chinese naked and covered oat groats and flakes

Published:2018-08 Issue:8 Volume:42 Page:e13691
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Jin Wenyuan¹^ORCID,Liu Dan²,Hu Xinzhong¹

Affiliation:

1. College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an, Shaanxi China

2. College of Food Science and Engineering; Northwest A&F University; Yangling China

Funder

Chinese Agricultural Research System

Science and Technology Innovation Projects of Shaanxi Province

Fundamental research funds for the central universities

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13691/fullpdf

Reference32 articles.

1. Chemical composition and nutritive value of husked and naked oats grain;Biel;Journal of Cereal Science,2009

2. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis;Cheng;Food Research International,2015

3. Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour;Conde-Martínez;Food Chemistry,2014

4. Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials;Donglu;Food Chemistry,2017

5. Assessment of sensory metabolites distribution in 3 cactus Opuntia ficus-indica fruit cultivars using UV fingerprinting and GC/MS profiling techniques;Farag;LWT - Food Science and Technology,2017

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