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Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
L Liu, Y Zhao, M Zeng, X Xu - Food Research International, 2024 - Elsevier
Fishy odor in aquatic products has a significant impact on the purchasing decisions of
consumers. The production of aquatic products is a complex process involving culture …
consumers. The production of aquatic products is a complex process involving culture …
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …
in the process are related to undesirable sensory and biological effects. Proper …
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC× GC-TOF-MS, GC-IMS, E-nose and E-tongue …
C Shen, Y Cai, X Wu, S Gai, B Wang, D Liu - Food Chemistry, 2023 - Elsevier
Abstract HS-SPME-GC-MS, SPME-Arrow-GC× GC-TOF-MS, HS-GC-IMS, Electronic-nose,
and Electronic-tongue systems were applied in a feasibility study of the flavor …
and Electronic-tongue systems were applied in a feasibility study of the flavor …
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A …
J Zhang, J Cao, Z Pei, P Wei, D **ang, X Cao… - Food Research …, 2019 - Elsevier
The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …
Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)
Y Shen, Y Wu, Y Wang, L Li, C Li, Y Zhao, S Yang - Food Chemistry, 2021 - Elsevier
Complex microbial metabolism is key to the unique flavor formation of Chinese fermented
mandarin fish (Siniperca chuatsi). However, the association between microorganisms and …
mandarin fish (Siniperca chuatsi). However, the association between microorganisms and …
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation
S Al-Dalali, C Li, B Xu - Food Chemistry, 2022 - Elsevier
This study aimed to evaluate the effect of frozen storage on the changes in volatile
aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of …
aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of …
[KÖNYV][B] Food lipids: chemistry, nutrition, and biotechnology
CC Akoh - 2017 - taylorfrancis.com
Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
Recent advances in fishy odour in aquatic fish products, from formation to control
Y Liu, Y Huang, Z Wang, S Cai, B Zhu… - International Journal of …, 2021 - academic.oup.com
Aquatic products are one of the most important foods with plenty of high-quality protein,
unsaturated fatty acids (EPA, DHA), a variety of minerals and other essential nutrients …
unsaturated fatty acids (EPA, DHA), a variety of minerals and other essential nutrients …
Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS
L Xu, X Yu, M Li, J Chen, X Wang - International Journal of Food …, 2017 - Taylor & Francis
Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-
SPME/GC–MS) analysis combined with 'relative odour activity value (ROAV)'was used to …
SPME/GC–MS) analysis combined with 'relative odour activity value (ROAV)'was used to …
Analysis of volatile flavor compounds of corn under different treatments by GC-MS and GC-IMS
K Zhang, L Gao, C Zhang, T Feng, H Zhuang - Frontiers in Chemistry, 2022 - frontiersin.org
To establish a rapid and accurate method for detecting volatile components of corn, which
will guide the production of corn products beloved by consumers. The fingerprints of corns …
will guide the production of corn products beloved by consumers. The fingerprints of corns …