Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols-Reference-Cited by-同舟云学术

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Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols

Published:2023-11 Issue: Volume:427 Page:136644
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Feifei,Chen Ying,Chen Jianle,Xu Enbo,Pan Haibo,Chen Shiguo,Ye Xingqian,Cheng Huan

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science;An;Food Chemistry,2019

2. Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice;Chen;Food Quality and Safety,2022

3. Effects of ethephon and low-temperature treatments on blood oranges (Citrus sinensis L. Osbeck): Anthocyanin accumulation and volatile profile changes during storage;Chen;Food Chemistry,2022

4. A new function of Chinese bayberry extract: Protection against oxidative DNA damage;Chen;LWT - Food Science and Technology,2015

5. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars;Cheng;Food Chemistry,2016

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1. Effects of heat treatment on the profile of volatile flavor components in bamboo shoots;Food Bioscience;2024-04

2. Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS;Journal of Food Composition and Analysis;2024-04

3. The Flavor Characterization of ‘Huyou’ (Citrus changshanensis) Essential Oils Extracted by Conventional and Novel Methods;Agriculture;2024-01-16

4. Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review;Food and Bioprocess Technology;2024-01-09

5. Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice;Foods;2023-10-10

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