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科研机构
湖南大学 [7]
内容类型
期刊论文 [7]
发表日期
2019 [5]
2018 [2]
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Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:
Cui, Heping
;
Yu, Jingyang
;
Xia, Shuqin
;
Duhoranimana, Emmanuel
;
Huang, Qingrong
收藏
  |  
浏览/下载:3/0
  |  
提交时间:2019/12/17
Maillard reaction intermediate
Storage stability
Controlled formation of flavor
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.
期刊论文
Food Chemistry, 2019, 卷号: Vol.271, 页码: 47-53
作者:
Cui, Heping
;
Yu, Jingyang
;
Xia, Shuqin
;
Duhoranimana, Emmanuel
;
Huang, Qingrong
收藏
  |  
浏览/下载:15/0
  |  
提交时间:2019/12/17
FLAVOR
*MAILLARD
reaction
*HEAT
treatment
*PHENYLALANINE
*XYLOSE
*HYDRODYNAMICS
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression
期刊论文
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2019, 卷号: Vol.1105, 页码: 217-227
作者:
Yin, Fei
;
Karangwa, Eric
;
Song, Shiqing
;
Duhoranimana, Emmanuel
;
Lin, Shunshun
收藏
  |  
浏览/下载:11/0
  |  
提交时间:2019/12/17
Faint-scent flue-cured cigarettes
Sugars
Amino acid
Partial least squares regression
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression.
期刊论文
Journal of Chromatography B: Analytical Technologies in the Biomedical & Life Sciences, 2019, 卷号: Vol.1105, 页码: 217-227
作者:
Yin, Fei
;
Karangwa, Eric
;
Song, Shiqing
;
Duhoranimana, Emmanuel
;
Lin, Shunshun
收藏
  |  
浏览/下载:12/0
  |  
提交时间:2019/12/17
TOBACCO
*CIGARETTES
*ORGANIC
acids
*AMINO
acids
*SACCHARIDES
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression
期刊论文
Journal of Chromatography B, 2019, 卷号: Vol.1105, 页码: 217-227
作者:
Fei Yin
;
Eric Karangwa
;
Shiqing Song
;
Emmanuel Duhoranimana
;
Shunshun Lin
收藏
  |  
浏览/下载:2/0
  |  
提交时间:2019/12/13
Faint-scent
flue-cured
cigarettes
Sugars
Amino
acid
Partial
least
squares
regression
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose- Phenylalanine Conversion to N--phenylalanine during an Aqueous Maillard Reaction
期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 卷号: Vol.66 No.38, 页码: 10077-10085
作者:
Cui, Heping
;
Hayat, Khizar
;
Jia, Chengsheng
;
Duhoranimana, Emmanuel
;
Huang, Qingrong
收藏
  |  
浏览/下载:6/0
  |  
提交时间:2019/12/26
synergistic
effect
Maillard-reaction
intermediate
N-(1-deoxy-D-xylulos-1-yl)-phenylalanine
transformation
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression
期刊论文
Journal of Chromatography B, 2018
作者:
Fei Yin
;
Eric Karangwa
;
Shiqing Song
;
Emmanuel Duhoranimana
;
Shunshun Lin
收藏
  |  
浏览/下载:6/0
  |  
提交时间:2019/12/26
Faint-scent
flue-cured
cigarettes
Sugars
Amino
acid
Partial
least
squares
regression
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