Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Yuwen YI"'
Autor:
Changfu LI, Jing DENG, Tianyang WANG, Sijie WANG, Yiling XIONG, Yang LIU, Yuwen YI, Kaixian ZHU, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 66-75 (2024)
To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat du
Externí odkaz:
https://doaj.org/article/5cc9af40ca3142f58cef058a7245b101
Autor:
Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 282-289 (2024)
To investigate the effects of Angel yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste, the volatile flavour substances of fermented b
Externí odkaz:
https://doaj.org/article/2bb8e0f6ee5b4b0d87955d3ed45d93e8
Autor:
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 234-244 (2024)
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivaria
Externí odkaz:
https://doaj.org/article/c7187e4f9e7341ffa3dabdea09db2426
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 243-252 (2024)
In order to investigate the differences of volatile compounds in sprouted garlic, an electronic nose and trap headspace-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with orthogonal partial least squares discriminant analysis (OPLS-DA
Externí odkaz:
https://doaj.org/article/4bffbe987f8942bd87766e0d2cfdd899
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31486- (2024)
The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied
Externí odkaz:
https://doaj.org/article/05f0becb9000461fb2de5a359e55056c
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101419- (2024)
A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic ac
Externí odkaz:
https://doaj.org/article/8a402c8ddcac4fa29bac7aed6b9bc55a
Autor:
Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Yiqin PENG, Mingfeng QIAO, Xuemei CAI, Kaixian ZHU, Huachang WU, Min LEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 361-370 (2023)
The volatile substances among Malus toringoides (Rehd.) Hughes black tea，green tea and Kang brick tea were detected by electronic nose (E-nose), trap head space-gas chromatography-mass spectrometry (HS Trap GC-MS) and the differences of the volatil
Externí odkaz:
https://doaj.org/article/d62547654e5a48bbb4e2ab1ba9218056
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 348-357 (2023)
The current study aimed to investigate the difference of volatile compounds in Qinghai Yushu yak. In this experiment, brisket, round, tenderloin, bottom round of yak was taken as the research object, the electronic nose, electronic tongue intelligent
Externí odkaz:
https://doaj.org/article/652c15378c1f43e8a5e289144ec3bcda
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 127-132 (2022)
In order to investigate the effects of fermentation with single and co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt, the fermentation characteristics, sensory features, rheology and texture of yogurt pro
Externí odkaz:
https://doaj.org/article/25adb60ccca94b02b76315986d92fd30
Autor:
Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, Huachang Wu
Publikováno v:
Fermentation, Vol 10, Iss 2, p 111 (2024)
Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the i
Externí odkaz:
https://doaj.org/article/2553fff95c42449080a14fdb829e0aa9