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Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis
27天前
已完结
Fourier Deconvolution Multiplexing Boosts Ion Throughput in Pinhole-Interfaced GC-IMS/MS for Synchronous Peak Identification
27天前
已完结
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
27天前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
27天前
已完结
The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
27天前
已完结
A combined lipidomics and flavoromics approach reveals that enzymatic interesterification improves the flavor stability of stored grass carp (Ctenopharyngodon idella) oil
27天前
已完结
Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
27天前
已完结
Microwave pretreatment on microstructure, characteristic compounds and oxidative stability of Camellia seeds
27天前
已完结
Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils
27天前
已完结
Bionic Olfactory Neuron with In‐Sensor Reservoir Computing for Intelligent Gas Recognition
28天前
已完结
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