Concepedia

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

Xin Li, Xiaoqi Cheng, Jie Yang, Xin Wang, Xin Lü

Food Bioscience · 2022 · 49 citations · 52 references

Concepts

Food ChemistryFood AnalysisFood MicrobiologyVolatile ProfilesMicrobiologyDry Chili SauceFood QualityLactobacillus Plantarum Pc8Food TechnologyHealth Sciences

References

52

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

Maimunah Mohd Ali, Norhashila Hashim, Samsuzana Abd Aziz et al. · Trends in Food Science & Technology · 2020 · 292 citations

Engineering, Quality Inspection, Food Authentication +8

Compositional and Sensory Characteristics of Three Native Sun-Dried Date (<i>Phoenix dactylifera </i>L.) Varieties Grown in Oman

Mohamed Al-Farsi, Cesarettin Alasalvar, A. A. Morris et al. · Journal of Agricultural and Food Chemistry · 2005 · 265 citations

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

Peixuan Wang, Jian Mao, Xiangyong Meng et al. · Food Control · 2014 · 209 citations

Chinese Rice Wines, Food Fermentation, Flavoromics +7

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Yingying Hu, Lang Zhang, Qian Liu et al. · Food Microbiology · 2020 · 189 citations

Northeast China, Foodborne Illness, Food Microbiology +8

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

Jia-Shen Cai, Yun-Yang Zhu, Run‐Hui Ma et al. · Food Chemistry · 2020 · 125 citations

Food Chemistry, Engineering, Food Analysis +7