21 results on '"MA Yue"'
Search Results
2. Comprehensive untargeted lipidomic analysis of sea buckthorn using UHPLC-HR-AM/MS/MS combined with principal component analysis
3. Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study
4. Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC–MS
5. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
6. Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment
7. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan
8. Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices
9. Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:H7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage
10. Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS
11. Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles
12. Inhibitory mechanism of low-oxygen-storage treatment in postharvest internal bluing of radish (Raphanus sativus) roots
13. Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage
14. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants
15. Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root
16. Chemosensory characteristics of regional Vidal icewines from China and Canada
17. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH
18. Kinetic modelling of aflatoxins B1 conversion and validation in corn, rice, and peanut during thermal treatments
19. Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis
20. Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice
21. Kinetic modelling of aflatoxins B1 conversion and validation in corn, rice, and peanut during thermal treatments
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