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Elsevier电子期刊(15)

在“Elsevier电子期刊”中，命中：15条，耗时：0.0159927 秒

在所有数据库中总计命中：33条

1.Preparation and sustained-releasing characterization of aromatic wallpaper

作者：Zuobing Xiao ; Yu Zhang ; Guangyong Zhu ; ^{gyz@sit.edu.cn} ; Rujun Zhou ; Yunwei Niu

关键词：Aromatic wallpaper ; SPME&ndash ; GC&ndash ; MS ; E-Nose ; Sensory valuation

刊名：Progress in Organic Coatings

出版年：2017

2.Preparation and simulation of a taro flavor

作者：Guangyong Zhu ; Zuobing Xiao ; ^{zbingxiao@sina.com" class="auth_mail" title="E-mail the corresponding author} ; Rujun Zhou ; Donghua Lei

关键词：Simulation ; Preparation ; Formulation ; Blend ; Flavor

刊名：Chinese Journal of Chemical Engineering

出版年：2015

3.Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

作者：Shiqing Song ; Qi Tang ; Khizar Hayat ; Eric Karangwa ; Xiaoming Zhang ; Zuobing Xiao

关键词：Enzymatic hydrolysis&ndash ; thermal oxidation ; Maillard reaction ; Beef flavour ; Descriptive sensory analysis ; PLSR

刊名：Meat Science

出版年：March, 2014

4.The green adsorption of chitosan tripolyphosphate nanoparticles on cotton fiber surfaces

作者：Mingxi Wang ; Yuanbin She ; Zuobing Xiao ; Jing Hu ; Rujun Zhou ; Jia Zhang

关键词：Chitosan nanoparticle ; Cotton fiber ; Interaction ; Hydrogen bond ; Adsorption without cross-linking agents

刊名：Carbohydrate Polymers

出版年：30 January, 2014

5.Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose

作者：Zuobing Xiao ; Dan Yu ; Yunwei Niu ; Feng Chen ; Shiqing Song ; Jiancai Zhu ; Guangyong Zhu

关键词：Chinese liquor ; Aroma compounds ; Gas chromatography&ndash ; mass spectrometry ; Electronic nose ; PCA ; HCA

刊名：Journal of Chromatography B, Analytical Technologies in the Biomedical and Life Sciences

出版年：15 January, 2014

6.Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis

作者：Shiqing Song ; Lin Yuan ; Xiaoming Zhang ; Khizar Hayat ; Huangnv Chen ; Fang Liu ; Zuobing Xiao ; Yunwei Niu

关键词：Electronic nose ; Partial least squares regression analysis ; Chemical parameters ; Chicken fat ; Controlled oxidation ; Gas chromatography&ndash ; mass spectrometry

刊名：Food Chemistry

出版年：2013

7.Coordinating fingerprint determination of solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods for quality control of oxidized tallow

作者：Shiqing Song^a ; Xiaoming Zhang^b ; ^{xmzhang@jiangnan.edu.cn} ; Khizar Hayat^c ; Zuobing Xiao^a ; Yunwei Niu^a ; Karangwa Eric^b

关键词：Oxidized tallow ; Fingerprint ; Quality control ; Principal component analysis ; Solid-phase microextraction/GC&ndash ; MS

刊名：Journal of Chromatography A

出版年：2013

8.Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes

作者：Yunwei Niu ; Xiaoming Zhang ; Zuobing Xiao ; Shiqing Song ; Chengsheng Jia ; Haiyan Yu ; Lingling Fang ; Chunhua Xu

关键词：Cherry wine ; Taste-active compounds ; Sensory attribute ; High performance liquid chromatography ; Ultra performance liquid chromatography coupled with mass spectrometry ; Partial least squares regression analysis

刊名：Journal of Chromatography B, Analytical Technologies in the Biomedical and Life Sciences

出版年：2012

9.Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression

作者：Shiqing Song ; Xiaoming Zhang ; Zuobing Xiao ; Yunwei Niu ; Khizar Hayat ; Karangwa Eric

关键词：Maillard reaction ; Oxidized tallow ; Meat flavour ; Descriptive sensory analysis ; GC&ndash ; MS ; Electronic nose

刊名：Journal of Chromatography A

出版年：2012

10.Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

作者：Shiqing Song ; Xiaoming Zhang ; Khizar Hayat ; Ping Liu ; Chengsheng Jia ; Shuqin Xia ; Zuobing Xiao ; Huaixiang Tian ; Yunwei Niu

关键词：Beef flavour precursor ; Thermal oxidation ; Tallow ; PV ; p-AV ; AV

刊名：Food Chemistry

出版年：2011

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作者(15)

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2027年及以后(2)

2017年(1)

2015年(1)

2013年(2)

2012年(2)

2011年(3)

2010年(3)

2000年及以前(1)