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Detection of volatile compounds of cheese and their contribution to the flavor profile of surface‐ripened cheese
The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic
and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile …
and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile …
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example
Sensory analysis is a key method to assess flavor quality and to characterize consumer
preference and acceptance, whereas instrumental analysis helps to identify flavor …
preference and acceptance, whereas instrumental analysis helps to identify flavor …
[کتاب][B] Common fragrance and flavor materials: preparation, properties and uses
H Surburg, J Panten - 2016 - books.google.com
This 6th edition is thoroughly revised and updated, and now additionally includes all
commercially important flavor and fragrance materials that entered the market over the past …
commercially important flavor and fragrance materials that entered the market over the past …
Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS
RJ Bryant, AM McClung - Food chemistry, 2011 - Elsevier
Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavour and
texture. Some cultivars, like scented rice, are preferred over others due to their distinctive …
texture. Some cultivars, like scented rice, are preferred over others due to their distinctive …
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter
directly or as an ingredient; however, in countries without this tradition the lack of familiarity …
directly or as an ingredient; however, in countries without this tradition the lack of familiarity …
Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS
The aroma of malt is one of the most crucial factors that influence the flavor of beer. To better
understand the behavior of aroma during malting process, we identified the volatile …
understand the behavior of aroma during malting process, we identified the volatile …
Sampling volatile compounds from natural products with headspace/solid-phase micro-extraction
Recent advances in the development of analytical methods based on headspace/solid-
phase micro-extraction (HS/SPME) of natural aroma compounds are reviewed, with special …
phase micro-extraction (HS/SPME) of natural aroma compounds are reviewed, with special …
Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid …
Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-
containing dairy powders. Hydroperoxides are the primary oxidation products from …
containing dairy powders. Hydroperoxides are the primary oxidation products from …
Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase …
Z Zeng, H Zhang, T Zhang, S Tamogami… - Journal of Food …, 2009 - Elsevier
A combined gas chromatography–mass spectrometry (GC–MS) with modified headspace
solid-phase microextraction (SPME) method, with the headspace inside a designed …
solid-phase microextraction (SPME) method, with the headspace inside a designed …
The influence of pasture and non-pasture-based feeding systems on the aroma of raw bovine milk
Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass
(GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates …
(GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates …