Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Author:
Funder
Ministry of Economy and Competitiveness
European Regional Development Fund
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. The fate of furfurals and other volatile markers duringthe baking process of a model cookie;Ameur;Food Chemistry,2008
2. Response surface methodology (RSM) as a tool for optimization in analytical chemistry;Bezerra;Talanta,2008
3. Review: Aroma of wheat bread crumb;Birch;Cereal Chemistry,2014
4. Chemistry of bread aroma: A review;Cho;Food Science and Biotechnology,2010
Cited by 31 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds;Food Chemistry: X;2024-12
2. Characterization of Aroma-Active Compounds in Wheat Flour by Molecular Sensory Science;2024
3. Determination of the Volatile Components;Methods and Protocols in Food Science;2024
4. Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants;Foods;2023-11-02
5. Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust;LWT;2023-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3