Recent advances on the structure identification of components in food-Reference-Cited by-同舟云学术

Recent advances on the structure identification of components in food

Published:2022-11-25 Issue:6 Volume:3 Page:
ISSN:2666-3066
Container-title:eFood
language:en
Short-container-title:eFood

Author:

Zhao Min¹^ORCID,Tian Jin‐Long¹^ORCID

Affiliation:

1. College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing Liaoning Province Shenyang Liaoning China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/efd2.51

Reference24 articles.

1. Advances in decomposing complex metabolite mixtures using substructure- and network-based computational metabolomics approaches

2. Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed

3. Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

4. Evaluation of different extraction procedures for the quantification of seven cannabinoids in cannabis-based edibles by the use of LC-MS

5. A narrative review on conformational structure characterization of natural polysaccharides;Du B.;Food Frontiers,2022

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1. Examining starch metabolism in lotus roots (Nelumbo nucifera Gaertn.) during post-harvest storage at different temperatures;Food Chemistry;2024-09

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3. Assessing the quality of octopus: From sea to table;Food Frontiers;2023-03-27

4. Revisiting the nutraceutical profile, chemical composition, and health benefits of jaggery: Updates from recent decade;eFood;2023-02-27