Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking-Reference-Cited by-同舟云学术

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Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking

Published:2002-02 Issue:1 Volume:35 Page:80-86
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Oruna-Concha M.J.,Bakker J.,Ames J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Identification of Essential Oil Components by Gas Chromatography Mass Spectroscopy;ADAMS,1995

2. Heat transfer in food processing;BIMBENET,1980

3. Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage;BRIERLEY;Journal of the Science of Food and Agriculture,1996

4. Acceptability of microwave and conventionally baked potatoes;BRITTIN;Journal of Food Science,1980

5. Earthy aroma of potatoes;BUTTERY;Journal of Agricultural and Food Chemistry,1973

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1. Identification and Analysis of Characteristic Flavour Compounds in Baked Potato of Different Cultivars Based on HS-GC-IMS;Potato Research;2023-12-01

2. Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties;Foods;2023-06-02

3. Identification and analysis of characteristic flavor compounds in baked potato of different cultivars based on HS-GC-IMS;2023-03-03

4. Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying;Current Research in Food Science;2022

5. Investigation of Volatile Compounds in Combination with Multivariate Analysis for the Characterization of Monofloral Honeys;Applied Sciences;2021-12-28

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