Contribution of lipid to the formation of characteristic volatile flavor of peanut oil (Englisch)
- Neue Suche nach: Ma, Yingchuan
- Neue Suche nach: Zhang, Kai
- Weitere Informationen zu Zhang, Kai:
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https://orcid.org/0009-0007-7016-9898
- Neue Suche nach: Xu, Chunwei
- Neue Suche nach: Lai, Churan
- Neue Suche nach: Liu, Yue
- Neue Suche nach: Cao, Yong
- Neue Suche nach: Zhao, Lichao
- Weitere Informationen zu Zhao, Lichao:
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https://orcid.org/0000-0002-2955-3739
- Neue Suche nach: Ma, Yingchuan
- Neue Suche nach: Zhang, Kai
- Neue Suche nach: Xu, Chunwei
- Neue Suche nach: Lai, Churan
- Neue Suche nach: Liu, Yue
- Neue Suche nach: Cao, Yong
- Neue Suche nach: Zhao, Lichao
In:
Food Chemistry
;
442
;
2024
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
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Beteiligte:Ma, Yingchuan ( Autor:in ) / Zhang, Kai ( Autor:in ) / Xu, Chunwei ( Autor:in ) / Lai, Churan ( Autor:in ) / Liu, Yue ( Autor:in ) / Cao, Yong ( Autor:in ) / Zhao, Lichao ( Autor:in )
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Erschienen in:Food Chemistry ; 442
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:16.01.2024
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:Peanut oil , Volatile flavor formation , Fatty acids , Lipid oxidation , Maillard reaction , DPM , Defatted peanut meal , HPO , Hot-pressed peanut oil , LCPEO , Low-temperature continuous phase-change extraction peanut oil , MR , PCA , Principal component analysis , ROAV , Relative odor activity value
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Datenquelle:
Inhaltsverzeichnis – Band 442
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Sensitive fluorescence detection based on dimeric G-quadruplex combined with enzyme-assisted solid-phase microextraction of streptomycin in honeyKong, Dezhao / Chen, Yitong / Gu, Yidan / Ding, Chao / Liu, Chang / Shen, Wei / Kee Lee, Hian / Tang, Sheng et al. | 2024
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A DNA tetrahedral scaffolds-based electrochemical biosensor for simultaneous detection of AFB1 and OTALi, Wenting / Shi, Yongqiang / Zhang, Xinai / Hu, Xuetao / Huang, Xiaowei / Liang, Nini / Shen, Tingting / Zou, Xiaobo / Shi, Jiyong et al. | 2023
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Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBYHealy, Laura / Zhu, Xianglu / Dong, Gaoya / Selli, Serkan / Kelebek, Hasim / Sullivan, Carl / Tiwari, Uma / Tiwari, Brijesh K. et al. | 2023
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Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peelsMarçal, Sara / Sousa, Sérgio / Araújo-Rodrigues, Helena / Silva, Inês V. / Campos, Débora A. / Pintado, Manuela et al. | 2024
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Metal-organic framework-based multienzyme cascade bioreactor for sensitive detection of methyl parathionChen, Dongyan / Wang, Li / Wei, Jie / Jiao, Tianhui / Chen, Qingmin / Oyama, Munetaka / Chen, Quansheng / Chen, Xi / Chen, Xiaomei et al. | 2024
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The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestionRocchetti, Gabriele / Leni, Giulia / Rebecchi, Annalisa / Dordoni, Roberta / Giuberti, Gianluca / Lucini, Luigi et al. | 2024
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The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kineticsZhang, Ting / Li, Shanglin / Yang, Meng / Li, Yajuan / Ma, Sitong / Zhang, Hui / Li, Longxiang / Liu, Xuanting / Liu, Jingbo / Du, Zhiyang et al. | 2024
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Convergent analysis of food products using molecular barcodes, based on LC-HRMS dataKleinnijenhuis, Anne J. / van Holthoon, Frédérique L. et al. | 2024
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Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modificationWang, Yu / Yuan, Jing-jing / Zhang, Ya-ru / Chen, Xing / Wang, Jia-le / Chen, Bo / Li, Ke / Bai, Yan-hong et al. | 2024