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在“Elsevier电子期刊”中，命中：1,993条，耗时：0.0470087 秒

在所有数据库中总计命中：11,036条

1.Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

作者：Eduardo Dellacassa^a ; Oriol Trenchs^b ; Laura Fariñ ; a^c ; Florencia Debernardis^c ; Gabriel Perez^c ; Eduardo Boido^c ; Francisco Carrau^c ; ^{fcarrau@fq.edu.uy}

关键词：Volatile aroma compounds ; Pineapple wine fermentation ; Yeast ; Non-Saccharomyces

刊名：International Journal of Food Microbiology

出版年：2017

2.Impact of environmental volatile organic compounds on otitis media in children: Correlation between exposure and urinary metabolites

作者：So Young Kim^a ; Bu-Soon Son^b ; Hee-jin Park^b ; Seung Ha Oh^c ; Jun Ho Lee^c ; Myung-Hwan Suh^c ; Moo Kyun Park^c ; ^{aseptic@snu.ac.kr}

关键词：Otitis media ; Children ; Passive smoking ; Volatile organic compounds ; Trans ; Trans-muconic acid

刊名：International Journal of Pediatric Otorhinolaryngology

出版年：2017

3.Characteristics of volatile organic compounds (VOCs) from the evaporative emissions of modern passenger cars

作者：Tingting Yue^a ; ^b ; ^c ; Xin Yue^b ; ^c ; ^{yuexin@craes.org.cn} ; ^{yuett@craes.org.cn} ; Fahe Chai^a ; ^c ; Jingnan Hu^b ; Yitu Lai^d ; Liqang He^e ; Rencheng Zhu^b

关键词：Evaporative emissions ; Volatile organic compounds (VOCs) ; Ozone formation potential (OFP) ; Gasoline components

刊名：Atmospheric Environment

出版年：2017

4.Carbon-dot-aerogel sensor for aromatic volatile organic compounds

作者：Susmita Dolai^aAuthor Vitae ; Susanta Kumar Bhunia^aAuthor Vitae ; Raz Jelinek^a ; ^b ; ^{razj@bgu.ac.il}Author Vitae

关键词：Carbon dots ; Aerogel ; VOCs ; Gas sensors ; Fluorescence quenching ; Phenylenediamines

刊名：Sensors and Actuators B: Chemical

出版年：2017

5.Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

作者：JianCai Zhu^a ; ^b ; Feng Chen^a ; ^c ; LingYing Wang^d ; YunWei Niu^a ; ZuoBing Xiao^a ; ^{sitflavor@163.com}

关键词：Oolong tea infusions ; Volatile compound ; Synergism ; Odour threshold

刊名：Food Chemistry

出版年：2017

6.Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee

作者：Liang Wei Lee^a ; Geng Yu Tay^a ; Mun Wai Cheong^b ; Philip Curran^c ; Bin Yu^d ; Shao Quan Liu^a ; ^e ; ^{chmLsq@nus.edu.sg}

关键词：Green coffee beans ; Solid-state fermentation ; Yarrowia lipolytica ; Aroma precursors ; Volatile compounds

刊名：LWT - Food Science and Technology

出版年：2017

7.Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

作者：Shuyi Li^a ; Xiaojin Li^a ; ^b ; Olusola Lamikanra^a ; ^{Lamikanra@aol.com" class="auth_mail" title="E-mail the corresponding author} ; Qing Luo^a ; Zhiwei Liu^a ; Jun Yang^a

关键词：Lotus root ; Volatiles ; Texture ; GC&ndash ; MS ; Cooking ; Nelumbo nucifera

刊名：Food Chemistry

出版年：2017

8.Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process

作者：Shuwei Wei^a ; ^b ; ¹ ; ^{weisw2007@161.com} ; Gaihua Qin^a ; ^c ; ¹ ; ^{qghahstu@161.com} ; Huping Zhang^a ; ¹ ; ^{zhanghuping@126.com} ; Shutian Tao^a ; ^{shutian_tao@hotmail.com} ; Jun Wu^a ; ^{wujun@njau.edu.cn} ; Shaomin Wang^b ; ^{sdipwsm@163.com} ; Shaoling Zhang^a ; ^{slzhang@njau.edu.cn}

关键词：Pear ; Calcium ; Aroma ; Metabolites ; Emission ; Post-harvest ripening

刊名：Scientia Horticulturae

出版年：2017

9.Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

作者：Francisco Juliá ; n Cuevas ; José ; Manuel Moreno-Rojas ; ^{josem.moreno.rojas@juntadeandalucia.es} ; Marí ; a José ; Ruiz-Moreno ; ^{mariaj.ruiz.moreno@juntadeandalucia.es}

关键词：Citrus sinensis ; Organic farming ; PLS-DA ; Volatile compounds ; HS-SPME-GC-MS

刊名：Food Chemistry

出版年：2017

10.Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria × ananassa Duch.) under interaction of light and temperature

作者：Xiumin Fu^a ; ¹ ; Sihua Cheng^a ; ^b ; ¹ ; Yuqian Zhang^a ; ^b ; ¹ ; Bing Du^c ; ^d ; Chao Feng^a ; Ying Zhou^a ; Xin Mei^a ; Yueming Jiang^a ; Xuewu Duan^a ; Ziyin Yang^a ; ^b ; ^{zyyang@scbg.ac.cn}

关键词：Benzaldehyde (PubChem CID ; 240) ; Benzyl alcohol (PubChem CID ; 244) ; trans-Cinnamic acid (PubChem CID ; 444539) ; Linalool (PubChem CID ; 6549) ; Methyl hexanoate (PubChem CID ; 7824) ; trans-Nerolidol (PubChem CID ; 5284507) ; l-Phenylalanine (PubChem CID ; 6140)

刊名：Food Chemistry

出版年：2017

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