Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations-Reference-Cited by-同舟云学术

Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations

Published:2019-08-13 Issue:9 Volume:84 Page:2432-2440
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Longlong¹²³⁴^ORCID,Kong Weina⁵,He Lu⁶,Wang Yi¹,Zhang Yiru¹,Ma Mingchuan²³⁴,Zhang Lijun²³⁴,Zhou Jianping²³⁴,Cui Lin²³⁴,Han Yuanhuai¹²³

Affiliation:

1. College of AgronomyShanxi Agricultural Univ. Taigu 030801 China

2. Inst. of Crop Germplasm Resources ResearchShanxi Academy of Agricultural Sciences Taiyuan 030031 China

3. Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess PlateauMinistry of Agriculture Taiyuan 030031 China

4. Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops Taiyuan 030031 China

5. Inst. of Plant ProtectionShanxi Academy of Agricultural Science Taiyuan 030031 China

6. Maize Research Inst.Shanxi Academy of Agricultural Sciences Xinzhou 034000 China

Funder

ShanXi Science and Technology Department

China Agricultural Research System

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14682

Reference40 articles.

1. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

2. Volatile metabolites produced by six fungal species compared with other indicators of fungal growth on cereal grains;Börjesson T.;Applied and Environmental Microbiology,1992

3. Contribution of Lipids to Volatiles Generation in Extruded Corn-Based Model Systems

4. Delving deeper into technological innovations to understand differences in rice quality

5. The effects of different inactivation treatments on the storage properties and sensory quality of naked oat;Cao R.;Food & Bioprocess Technology,2011

Cited by 6 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. Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling;Food Chemistry;2023-03

2. The relationship between ecological factors and commercial quality of high-quality foxtail millet “Jingu 21”;Food Research International;2023-01

3. Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose;Food Quality and Safety;2022-11-15

4. Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties;Journal of Cereal Science;2022-09

5. Mucormycosis in a Patient with Uncontrolled Diabetes Mellitus;Turkish Journal of Intensive Care;2022-06-03