Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR‐QiTOF‐MS and HS‐SPME GC–MS-Reference-Cited by-同舟云学术

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Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR‐QiTOF‐MS and HS‐SPME GC–MS

Published:2020-09-21 Issue:4 Volume:101 Page:1618-1628
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ekpa Onu¹^ORCID,Fogliano Vincenzo¹^ORCID,Linnemann Anita¹^ORCID

Affiliation:

1. Food Quality and Design Group, Department of Agrotechnology and Food Sciences Wageningen University and Research Centre Wageningen The Netherlands

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10781

Reference35 articles.

1. Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes

2. Consumer acceptance of yellow, provitamin A-biofortified maize in KwaZulu-Natal

3. Studies on Flavor Volatiles of Some Sweet Corn Products

4. Instrumental analysis of volatiles from rice and corn products

5. Volatile Compounds in Five Starches

Cited by 8 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. Effect of cooking methods on volatile compounds and texture properties in maize porridge;Food Chemistry: X;2024-06

2. Maize landrace and post-harvest traits are reflected in the volatile profile and nutritional composition of Italian maize porridge (Polenta): A preliminary study;Food Chemistry Advances;2024-06

3. Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues;International Journal of Agricultural and Biological Engineering;2023

4. Volatile organic compounds (VOCs) from plants: From release to detection;TrAC Trends in Analytical Chemistry;2023-01

5. Degree of maturity and dry-heat processing affect visual quality and volatile profile of roasted immature rice grains;LWT;2022-09

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