Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Xiaoting, Zhai"'
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Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
Autor: Zisheng, Han, Mengting, Zhu, Xiaochun, Wan, Xiaoting, Zhai, Chi-Tang, Ho, Liang, Zhang
Publikováno v: Critical Reviews in Food Science and Nutrition. :1-17
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages wi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6363b3f48d413b9c6e3d9783bae6e932
https://doi.org/10.1080/10408398.2022.2146653
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4
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
Autor: Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi‐Tang Ho, Xiaochun Wan
Publikováno v: Comprehensive Reviews in Food Science and Food Safety. 21:3867-3909
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a0e2bbc4c3ea449f09c296d50d0c7d1
https://doi.org/10.1111/1541-4337.12999
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5
Akademický článek
Chapter Four - Flavor perception and health benefits of tea.
Autor: Jieyao Yu, Kangyi Zhang, Yijun Wang, Xiaoting Zhai, Xiaochun Wan
Publikováno v: Advances in Food & Nutrition Research; 2023, Vol. 106, p129-218, 89p
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8
From Aroma Chemistry via Bioactives to Toxicology – Remembering the Broad Expertise of Michael Granvogl in Food Science
Autor: Jonathan Beauchamp, Yu Wang, Xiaoting Zhai
Publikováno v: Journal of Food Bioactives. 21
On March 23, 2022, the field of food science lost a pioneering and impassioned scientist through the tragic and untimely passing of Prof. Michael Granvogl. Born on December 21, 1974 in Munich, Germany Michael’s inquisitive nature led him to study f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3617f172bc3138a6ac6d56eacc57f179
https://doi.org/10.31665/jfb.2023.18333
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9
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
Autor: Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song
Publikováno v: Journal of Agricultural and Food Chemistry. 70:279-288
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::affdcb665855116562c73b86a67442be
https://doi.org/10.1021/acs.jafc.1c06473
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10
Cone-beam computed tomographic characteristics in degenerative temporomandibular joint disease patients with chewing side preference
Autor: Xiaoting Zhai, Dongzong Huang, Yifan Hu, Xiaoxing Li, Jiazhu Wang, Junli Ma, Hongbo Li, Min Hu, Hongchen Liu, Hua Jiang
Objectives This study aims to assess the Cone-beam computed tomographic (CBCT) characteristics of temporomandibular joints (TMJ) in degenerative temporomandibular joint disease (DJD) patients with chewing side preference (CSP). Materials and methods
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a2e14a6bef6eb2c45570a7577853d07
https://doi.org/10.21203/rs.3.rs-2203115/v1
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