Key aroma compounds in Chinese fried food of youtiao-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Key aroma compounds in Chinese fried food of youtiao

Published:2019-10-10 Issue:1 Volume:35 Page:88-98
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Du Wenbin¹,Zhao Mengyao²,Zhen Dawei³,Tan Jia¹,Wang Tianze¹,Xie Jianchun¹^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China

2. The Business Research Institute of Henan Academy of Science Zhengzhou China

3. Beijing Lanjingzhongyu Scientific Development Co. Ltd Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3539

Reference32 articles.

1. Dietary exposure to aluminium in the popular Chinese fried bread youtiao

2. Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao

3. Changes in food caused by deep fat frying–A review;Bordin K;Arch Latinoam Nutr,2013

4. Impact of vacuum frying on quality of potato crisps and frying oil

5. Effects of various oils on volatile compounds of deep-fried shallot flavouring

Cited by 39 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. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef;Food Chemistry;2024-12

2. Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods;Journal of Food Composition and Analysis;2024-11

3. Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC–MS-O;Food Chemistry;2024-10

4. Ultrasound-induced modifications of beef flavor characteristics during postmortem aging;Ultrasonics Sonochemistry;2024-08

5. Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles;International Journal of Food Science & Technology;2024-07-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3