Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Pu, Dandan, Shi, Yige, Meng, Ruixin, Yong, Qianqian, Shi, Zongyi, Shao, Dandan, Sun, Baoguo, Zhang, Yuyu
Published in Foods (01.10.2023)
Published in Foods (01.10.2023)
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Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception
Pu, Dandan, Meng, Ruixin, Qiao, Kaina, Cao, Boya, Shi, Yige, Wang, Yanbo, Zhang, Yuyu
Published in Food research international (01.04.2024)
Published in Food research international (01.04.2024)
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Journal Article
Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry
CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu
Published in Shípĭn kēxué (01.07.2024)
Published in Shípĭn kēxué (01.07.2024)
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