Food Science and Human Wellness Open Access Editor-in-Chief: Bin Cong
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Keyword: Volatile compounds
Research Article | Open Access
Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
Shasha Qi, Ping Zhan, Honglei Tian, [...], Peng Wang, Xueping Ma, Kaixuan Li << Fewer
Published: 25 November 2021
2022, 11 (2): 305-315
Research Article | Open Access
Metabolomics mechanism of traditional soy sauce associated with fermentation time
Li Zhu, Siyu He, Ying Lu, [...], Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu << Fewer
Published: 25 November 2021
2022, 11 (2): 297-304
Research Article | Open Access
Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)
Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya
Published: 09 August 2022
2023, 12 (1): 266-274
Research Article | Open Access
Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala
Rani Andaleeb, Danni Zhang, Shui Jiang, [...], Yin Zhang, Yuan Liu << Fewer
Published: 09 August 2022
2023, 12 (1): 57-68
Open Access
Comparative evaluation of commercial Douchi by different molds: biogenic amines, non-volatile and volatile compounds
Aijun Li, Gang Yang, Zhirong Wang, [...], Shenglan Liao, Muying Du, Jun Song, Jianquan Kan << Fewer
Published: 01 June 2023
2024, 13 (1): 434-443
Research Article | Open Access
Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen
Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, [...], Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang << Fewer
Published: 01 June 2023
2024, 13 (1): 517-527
Research Article | Open Access
Charactering the spoilage mechanism of "three sticks" of Jinhua ham
Changyu Zhou, Guang Zhan, Daodong Pan, [...], Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao << Fewer
Published: 02 June 2022
2022, 11 (5): 1322-1330
Research Article | Open Access
Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products
Peng Wang, Xiaoran Ma, Wenping Wang, [...], Dandan Xu, Xin Zhang, Jian Zhang, Yong Sun << Fewer
Published: 27 November 2019
2019, 8 (4): 375-384
Open Access
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
Mingming Li, Qiujin Zhu, Chao Qu, [...], Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang << Fewer
Published: 20 May 2024
2024, 13 (4): 2152-2160
Research Article | Open Access
Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat
Mengyang Liu, Xinping Lin, Jing Yang, [...], Xu Yan, Chaofan Ji, Huipeng Liang, Sufang Zhang, Liang Dong << Fewer
Available online: 03 November 2023
Total 12