Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice
暂无分享,去创建一个
[1] R. Romero-González,et al. Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication. , 2022, Food chemistry.
[2] Lian-zhu Zhang,et al. Variations in the appearance quality of brown rice during the four stages of milling , 2021, Journal of Cereal Science.
[3] W. Haiyan,et al. Comparison of grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain, China , 2021, Journal of Integrative Agriculture.
[4] J. House,et al. Sprouting improves the flavour quality of faba bean flours. , 2021, Food chemistry.
[5] H. Mishra,et al. Vulnerability of different life stages of Sitophilus oryzae insects in stored rice grain to ozone treatment and its effect on physico‐chemical properties in rice grain , 2021, Food Frontiers.
[6] Mingcong Fan,et al. Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS , 2021 .
[7] Yan Zhang,et al. Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice , 2021 .
[8] Qianchun Deng,et al. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies. , 2021, Journal of agricultural and food chemistry.
[9] Xiaojing Fan,et al. Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS. , 2021, Food research international.
[10] Zhiwei Zhu,et al. Volatile compounds, affecting factors and evaluation methods for rice aroma: A review , 2020 .
[11] Yang Xu,et al. Review on Smart Gas Sensing Technology , 2019, Sensors.
[12] Jinsong Bao,et al. Impact of Postharvest Operations on Rice Grain Quality: A Review. , 2019, Comprehensive reviews in food science and food safety.
[13] H. Seo,et al. Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography-mass spectrometry. , 2019, Food chemistry.
[14] P. Schieberle,et al. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread. , 2019, Journal of agricultural and food chemistry.
[15] C. Soccol,et al. Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review. , 2019, Food chemistry.
[16] Q. Hu,et al. A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process , 2018, LWT.
[17] F. A. Santos,et al. Combined OPLS-DA and decision tree as a strategy to identify antimicrobial biomarkers of volatile oils analyzed by gas chromatography-mass spectrometry , 2018, Revista Brasileira de Farmacognosia.
[18] Mouming Zhao,et al. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. , 2018, Food chemistry.
[19] H. Seo,et al. Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi) , 2018, Applied Biological Chemistry.
[20] Yong Fang,et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose. , 2016, Food chemistry.
[21] J. Delcour,et al. Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review. , 2016, Comprehensive reviews in food science and food safety.
[22] Jun Wang,et al. Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC-MS combined with chemometrics. , 2015, Journal of pharmaceutical and biomedical analysis.
[23] Kazuki Saito,et al. Using metabolomic approaches to explore chemical diversity in rice. , 2014, Molecular plant.
[24] M. Tolaba,et al. Thermo-mechanical rice flour modification by planetary ball milling , 2014 .
[25] Huan Cheng,et al. Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level , 2013 .
[26] Yonghong Yan,et al. Rapid discrimination of Apiaceae plants by electronic nose coupled with multivariate statistical analyses. , 2013, Journal of pharmaceutical and biomedical analysis.
[27] M. A. Malek,et al. Biochemical, Genetic and Molecular Advances of Fragrance Characteristics in Rice , 2013 .
[28] Claire Deacon,et al. Variation in rice cadmium related to human exposure. , 2013, Environmental science & technology.
[29] T. Siebenmorgen,et al. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water , 2012 .
[30] Yan Xu,et al. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors. , 2011, Journal of agricultural and food chemistry.
[31] Tsung-Shi Yang,et al. Effects of an Industrial Milling Process on Change of Headspace Volatiles in Yihchuan Aromatic Rice , 2011 .
[32] K. Shoji,et al. Cross relationships of Cu, Fe, Zn, Mn, and Cd accumulations in common japonica and indica rice cultivars in Japan , 2010 .
[33] Ziding Zhang,et al. Badh2, Encoding Betaine Aldehyde Dehydrogenase, Inhibits the Biosynthesis of 2-Acetyl-1-Pyrroline, a Major Component in Rice Fragrance[W] , 2008, The Plant Cell Online.
[34] E. Dedyukhina,et al. A review on microbial synthesis of hydrocarbons , 2006 .
[35] B. D. Webb,et al. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.) , 2000 .