Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kwong-Chee Leong"'
Autor:
Lay Peng Tan, Aileen Pua, Rui Min Vivian Goh, Bin Yu, Jingcan Sun, Kwong-Chee Leong, Benjamin Lassabliere, Shao-Quan Liu
Publikováno v:
Journal of Essential Oil Bearing Plants. 23:953-969
Kumquat and calamansi are two exotic citrus fruits that are integral in Asian cuisine. While they possess excellent flavour profiles and potential health benefits, they have not been as extensively...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6ab7979eff3e970c1186078aaa96a31
https://doi.org/10.1080/0972060x.2020.1841683
https://doi.org/10.1080/0972060x.2020.1841683
Autor:
Bin Yu, Wen Lin Zhang, Benjamin Lassabliere, Jingcan Sun, Aileen Pua, Kwong-Chee Leong, Rui Min Vivian Goh, Shao-Quan Liu, Lay Peng Tan, Hazel Lau
Publikováno v:
Journal of Essential Oil Research. 32:132-143
Twenty-six key odourants were found in Hongxin and Shatian pomelo peel oils using aroma extraction dilution analysis (AEDA). trans-2-Dodecenal was identified to be the most potent key odourant, wit...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4255d7f37428468ebdaf34c56d61df33
https://doi.org/10.1080/10412905.2019.1677272
https://doi.org/10.1080/10412905.2019.1677272
Autor:
Jingcan Sun, Lay Peng Tan, Hui Ru Tan, Bin Yu, Kwong-Chee Leong, Shao-Quan Liu, Hazel Lau, Shunichi Sakumoto, Benjamin Lassabliere
Publikováno v:
LWT. 108:221-232
Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase microextraction (HS-S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bdec2dfccc8eff8c948fb24bb0c2161
https://doi.org/10.1016/j.lwt.2019.03.054
https://doi.org/10.1016/j.lwt.2019.03.054
Autor:
Jingcan Sun, Bin Yu, Rui Min Vivian Goh, Shao-Quan Liu, Kwong-Chee Leong, Maurin Cornuz, Lay Peng Tan, Hazel Lau, Benjamin Lassabliere, Aileen Pua
Publikováno v:
Food chemistry. 302
Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma that command advanced analytical tools. In this study, their volatiles were extracted using solvent-assisted f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bffca87819f51e96864a5a5a562ddce
https://pubmed.ncbi.nlm.nih.gov/31442699
https://pubmed.ncbi.nlm.nih.gov/31442699