FLAVOUR

作品数：49被引量：53H指数：3
导出分析报告
相关领域：轻工技术与工程更多>>
相关机构：厦门市以利沙矿泉水饮料有限公司特福简化股份有限公司昌吉职业技术学院赛威尔格拉斯公司更多>>
相关期刊：《Beijing》《Molecular Horticulture》《中国食品工业》《Food Quality and Safety》更多>>
相关基金：国家自然科学基金河南省自然科学基金国家教育部博士点基金教育部留学回国人员科研启动基金更多>>
-
在结果中检索

检索结果分析

结果分析中...
共 条 记 录，以下是1-10
全选清除导出
参考文献引证文献引用追踪
视图：
排序：
Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages
《Food Science and Human Wellness》2024年第6期3273-3283,共11页Rongxin Wen Yumeng Sui Jiaqi Liu Huiping Wang Baohua Kong Ligang Qin Qian Chen 
funded by the National Natural Science Foundation of China(32172232 and 31771990);the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05).
The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sau...
关键词：Debaryomyces hansenii Lactic acid bacteria Dry sausage CO-INOCULATION Flavour profile 
Model dependent analysis of D^(+)_(s)→η^(′)l+v_(l) decays in beyond standard model
《Chinese Physics C》2024年第9期82-95,共14页S.Mahata M.Mandal H.Mahapatra S.Biswas S.Sahoo 
NIT Durgapur for providing fellowship for their research;the Department of Science and Technology, Govt. of India for providing INSPIRE Fellowship through IF 200277。
Motivated by the recent experimental results of branching fractions for D^(+)_(s)→η^(′)l+v_(l) decays,which deviate from their SM predictions,we hve investigated these decays in W' model and scalar leptoquark model...
关键词：charm decay new physics W′boson scalar leptoquark flavour changing charged current 
Neutrino oscillations in the Non-Kerr black hole with quantum phenomenon
《Chinese Physics C》2024年第7期55-66,共12页Husan Alibekov Farruh Atamurotov Ahmadjon Abdujabbarov Vokhid Khamidov 
Supported by the Grants F-FA-2021-510 from the Uzbekistan Ministry for Innovative Development。
In this study,we have investigated the mathematical components of the Dirac equation in curved spacetime and how they can be applied to the analysis of neutrino oscillations.More specifically,we have developed a metho...
关键词：Dirac equation neutrino flavour oscillation curved spacetime D0I:10.1088/1674-1137/ad3c2c 
D^(+)→π^(+)v■decay process within the QCDSR approach
《Chinese Physics C》2024年第6期69-81,共13页陈宇 付海冰 钟涛 吴胜波 黄冬 
Supported in part by the National Natural Science Foundation of China(12265010,12265009);the Project of Guizhou Provincial Department of Science and Technology(ZK[2021]024,ZK[2023]142)。
In this paper,we investigate the charmed meson rare decay process D^(+)→π^(+)v■using an approach based on QCD sum rules.First,the pion twist-2,3 distribution amplitude(DA)moments<ξ_(2)^(n);|μand<ξ3;π(p,σ),n>|...
关键词：transition form factors pion LCDAs flavour changing neutral current transition heavy meson semileptonic decays QCD sum rule 
Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers
《Open Journal of Applied Sciences》2024年第6期1490-1506,共17页Bebbe Fadimatou Bolona Bonheur Achu Mercy Bih Loh 
Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these subs...
关键词：Organic Food Flavour Monosodium Glutamate PROTEINS MINERALS STABILITY 
Gravitational wave echoes from strange quark stars in the equation of state with density-dependent quark masses
《Nuclear Science and Techniques》2023年第11期112-119,共8页Jian‑Feng Xu Lei Cui Zhen‑Yan Lu Cheng‑Jun Xia Guang‑Xiong Peng 
This work was supported by the National Natural Science Foundation of China(Nos.12005005,12205093,12275234,and 11875052);the National SKA Program of China(No.2020SKA0120300);the Hunan Provincial Nature Science Foundation of China(No.2021JJ40188);the Scientific Research Start-up Fund of Talent Introduction of Suqian University(No.Xiao2022XRC061);Suqian Key Laboratory of High Performance Composite Materials(M202109);Suqian University Multi functional Material R&D Platform(2021pt04).
According to the recent studies,the gravitational wave(GW)echoes are expected to be generated by quark stars composed of ultrastiff quark matter.The ultrastiff equations of state(EOS)for quark matter were usually obta...
关键词：Strange quark star Gravitational wave echoes Color-flavour-locked phase Strange quark matter 
Application of kombucha combined with fructo-oligosaccharides in soy milk:Colony composition,antioxidant capacity,and flavor relationship
《Food Bioscience》2023年第3期378-389,共12页Xinhui Peng Sai Yang Yanwei Liu Kunyu Ren Tian Tian Xiaohong Tong Shicheng Dai Bo Lyu Aihua Yu Huan Wang Lianzhou Jiang 
funded by the Fellowship of China Postdoctoral Special Science Foundation[2022T150199];the Heilongjiang Province“Tens of Millions”Project Science and Technology Major Special Projects[2019ZX08B01].
Plant-based milk is considered a healthy and environmentally sustainable option.In order to solve the physical and chemical instability problem of most plant milk and increase the chance of consumer acceptance of the ...
关键词：Kombucha Fructo-oligosaccharide Gene sequencing Antioxidant capacity Flavour substance 
Oxidative preservative and sensory effects of Harpephyllum caffrum(wild plum)peel extracts in fresh ground beef patties
《Food Bioscience》2023年第3期1762-1771,共10页Trust M.Pfukwa Obert C.Chikwanha Jeannine Marais Olaniyi A.Fawole Marena Manley Cletos Mapiye 
supported by the South African Research Chairs Initiative(SARChI)in Meat Science:Genomics to Nutrinomics;partly funded by the South African Department of Science and Technology(UID:84633);by the NRF of South Africa;the SARChI for bursary support.
Indigenous,underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry.The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum c...
关键词：Harpephyllum caffrum Indigenous fruit extract Natural antioxidant Bitter flavour Descriptive analysis 
Dietary ribose supplementation improves flesh quality through purine metabolism in gibel carp(Carassius auratus gibelio)
《Animal Nutrition》2023年第2期50-63,共14页Wanjie Cai Lele Fu Cui Liu Linyue He Haokun Liu Dong Han Xiaoming Zhu Yunxia Yang Junyan Jin Shouqi Xie 
supported by the National Key R&D Program of China(2018YFD0900400);the earmarked fund for CARS(CARS-45);China and National Natural Science Foundation of China(U21A20266)。
Since the aquaculture industry is currently observing a deterioration in the flesh quality of farmed fish,the use of nutrients as additives to improve the flesh quality of farmed fish species is a viable strategy.The ...
关键词：D-RIBOSE FLAVOUR Flesh quality Inosine monophosphate METABOLOMIC Purine metabolism 
Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry被引量：2
《Journal of Future Foods》2023年第1期43-48,共6页Wenjia Cui Peiji Liu Houli Liu Yifei Sun Wenliang Wang 
This work was supported by the Innovative Engineering project of Shandong Academy of Agricultural Sciences(CXGC2022A36);Modern Agricultural Industry Technology System of Shandong Province(SDAIT-07-09).
The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes,which was involved in the Maillard reaction by xylose,fructose,glucose,sucrose,mannose,maltose,vitamin C(VC)and L-arabinose,was determined and ...
关键词：FLAVOUR Reducing sugar Lentinus edodes Maillard reaction 
全选清除导出
共5页<12345>
检索报告 对象比较 聚类工具 使用帮助 返回顶部