Synergistic effect between a novel triazine charring agent and ammonium polyphosphate on flame retardancy and thermal behavior of polypropylene von Su, Xinqing, Yi, Yuwen, Tao, Jie, Qi, Hongqiang, Li, Dongyan

Volltext

TBARS predictive models of pork sausages stored at different temperatures von Wenjiao, Fan, Yongkui, Zhang, Yunchuan, Chen, Junxiu, Sun, Yuwen, Yi

Volltext

Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose von Xiong, Yiling, Guan, Ju, Wu, Baozhu, Wang, Tianyang, Yi, Yuwen, Tang, Wanting, Zhu, Kaixian, Deng, Jing, Wu, Huachang

Volltext

Synergistic effect of zinc hydroxystannate with intumescent flame-retardants on fire retardancy and thermal behavior of polypropylene von Su, Xinqing, Yi, Yuwen, Tao, Jie, Qi, Hongqiang

Volltext

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongu... von Cai, Xuemei, Zhu, Kaixian, Li, Wanli, Peng, Yiqin, Yi, Yuwen, Qiao, Mingfeng, Fu, Yu

Volltext

Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue von Chen, Jia, Cai, Xuemei, Liu, Junliang, Yuan, Can, Yi, Yuwen, Qiao, Mingfeng

Volltext

Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment von Wan, Yilai, Xu, Chengjian, Zhu, Zhongyan, Liu, Wenyu, Wei, Changqing, Yi, Yuwen, Liu, Zhanxia, Wang, Ting, Zhu, Nan, Xiao, Hang

Volltext

Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper von Xiong, Yiling, Zhu, Chenglin, Wu, Baozhu, Wang, Tianyang, Yang, Lian, Guan, Ju, Yi, Yuwen, Deng, Jing, Wu, Huachang

Volltext

Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry von Wang, Tianyang, Yang, Lian, Tang, Wanting, Yuan, Haibin, Zeng, Chuantao, Dong, Ping, Yi, Yuwen, Deng, Jing, Wu, Huachang, Guan, Ju

Volltext

Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages von Fan, Wenjiao, Yi, Yuwen, Zhang, Yongkui, Diao, Pan

Volltext

Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy von Wang, Ying, Wu, Huachang, Yi, Yuwen, Zan, Linsen, Zhang, Sheqi, Zhu, Jie

Volltext

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy von Hu, Yunpeng, Zhang, Lan, Yi, Yuwen, Solangi, Iftikhar, Zan, Linsen, Zhu, Jie

Volltext

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage von Wenjiao, Fan, Yongkui, Zhang, Pan, Diao, Yuwen, Yi

Volltext

Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR von Zhang, Qian, Ma, Jian, Yang, Yupei, Deng, Jing, Zhu, Kaixian, Yi, Yuwen, Tang, Junni, Jiang, Xiaole, Zhu, Chenglin, Laghi, Luca

Volltext

The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer von Can YUAN, Lian HE, Jinxiang HU, Dan LIN, Mingfeng QIAO, Xuemei CAI, Yiqin PENG, Yuwen YI

Volltext

Effects of Saccharomyces cerevisiae strains on the metabolomic profiles of Guangan honey pear cider von Zhu, Chenglin, Yang, Zhibo, Lu, Xuan, Yi, Yuwen, Tian, Qing, Deng, Jing, Jiang, Dan, Tang, Junni, Laghi, Luca

Volltext

Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory von Mingfeng QIAO, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU

Volltext

Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing von Chen, Lilan, Yuan, Can, Zhang, Fuyan, Qiao, Mingfeng, Yi, Yuwen, Wu, Huachang, Zhang, Jiamin

Volltext

Exploring the Profile Contributions in IMeyerozyma guilliermondii/I YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose von Xiong, Yiling, Guan, Ju, Wu, Baozhu, Wang, Tianyang, Yi, Yuwen, Tang, Wanting, Zhu, Kaixian, Deng, Jing, Wu, Huachang

Volltext

Evaluation of the freshness of rainbow trout () fillets by the NIR, E-nose and SPME-GC-MS von Xu, Kunli, Yi, Yuwen, Deng, Jing, Wang, Yuanhui, Zhao, Bo, Sun, Qianran, Gong, Chenhui, Yang, Zepeng, Wan, Hailun, He, Ruiyan, Wu, Xinyu, Yao, Bo, Zhang, Meichao, Tang, Yong

Volltext