作者其他论文 更多>>

• Novel α-glucan phosphorylase coupled with thermotolerant yeast facilitated a high conversion rate from corn stover to artificial starch and microbial protein

  作者：Yanjun Li; Guoshun; Jian Tian; Wangli Ji; Bo Liu; Tao Tu; Yuan Wang; Huoqing Huang; Huiying Luo; Bin Yao; Feifei Guan; Wei Zhang; Xinxin Xu

  关键词：Food security; Corn stover; Artificial starch; Microbial protein; Sustainable agriculture

• Influence of mutations at different distances from the active center on the activity and stability of laccase 13B22

  作者：Ruohan Zhang; Yuchen Wang; Xiaolu Wang; Huiying Luo; Yuan Wang; Bin Yao; Huoqing Huang; Jian Tian; Feifei Guan

  关键词：

• Lipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition

  作者：Yanxia Cong;Yunjie Lei;Yunlong Xiao;Qi Zhou;Zongyuan Wu;Jiangtao Feng;Tao Yang;Weinong Zhang

  关键词：Butter;Enzymatic hydrolysis;Flavouromics;Lipidomics;Volatile organic compounds

• Identification of potential aroma indicators in light and strong intensity flaxseed oil by molecular sensory science technology

  作者：Binhong Yuan;Chang Zheng;Yang Yue;Qi Zhou

  关键词：Aroma dilution analysis;Aroma recombination and omission;Flaxseed oil;Key aroma compounds;Odor activity values;Sensory intensity

• What contributes to the richness and stability of the sesame flavor?

  作者：Yini Yang;Linhai Wang;Qianchun Deng;Ye Liu;Qi Zhou

  关键词：aroma;formation pathways;influencing factors;sesame food;sesame polyphenols

• Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting

  作者：Binhong Yuan;Xiaoyan Wei;Yini Yang;Qi Zhou

  关键词：Flaxseed oil;GC–MS-O;Key aroma;Lipidomics;Roasting process;UPLC-Q-TOF-MS

• Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

  作者：Xiaofeng Xiang;Kai Wang;Fuwei Wang;Qinqin Yang;Jie Huang;Qi Zhou;Qiang Wang

  关键词：Aroma precursor;Beef tallow;Enzymatic hydrolysis;Fatty acids;Smelting process