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Food Chemistry
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November 24, 2024
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
Fei He, Peng Xiao, Shiqi Yang, et al.
Food Chemistry
|
May 15, 2024
Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
Ziyang Wu, Silei Lv, Peng Xiao, et al.
Frontiers in Nutrition
|
September 29, 2022
Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques
Ling Ao, Kai Guo, Xinran Dai, et al.
Food Research International (Ottawa, Ont.)
|
September 27, 2019
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu
Wei Dong, Ruonan Guo, Miao Liu, et al.
Food Research International (Ottawa, Ont.)
|
February 14, 2018
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
Dongrui Zhao, Dongmei Shi, Jinyuan Sun, et al.
Journal of Agricultural and Food Chemistry
|
November 6, 2018
Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu
Wei Dong, Ke Shi, Miao Liu, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2020
Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu
Xuebo Song, Lin Zhu, Si Jing, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2025
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Chemistry: X
|
September 10, 2024
Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Food Chemistry
|
June 22, 2026
Selective reduction of hazardous volatiles from baijiu using spent grain-derived activated carbon: Flavor preservation and DFT-elucidated adsorption mechanisms
Ziyang Wu, Yunran Shen, Yahan Yan, et al.
Page
of 16
Search research articles
Search
Showing results (131-140 of 155) with videos related to
Sort By:
Page
of 16
Food Chemistry
|
November 24, 2024
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
Fei He, Peng Xiao, Shiqi Yang, et al.
Food Chemistry
|
May 15, 2024
Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
Ziyang Wu, Silei Lv, Peng Xiao, et al.
Frontiers in Nutrition
|
September 29, 2022
Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques
Ling Ao, Kai Guo, Xinran Dai, et al.
Food Research International (Ottawa, Ont.)
|
September 27, 2019
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu
Wei Dong, Ruonan Guo, Miao Liu, et al.
Food Research International (Ottawa, Ont.)
|
February 14, 2018
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
Dongrui Zhao, Dongmei Shi, Jinyuan Sun, et al.
Journal of Agricultural and Food Chemistry
|
November 6, 2018
Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu
Wei Dong, Ke Shi, Miao Liu, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2020
Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu
Xuebo Song, Lin Zhu, Si Jing, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2025
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Chemistry: X
|
September 10, 2024
Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Food Chemistry
|
June 22, 2026
Selective reduction of hazardous volatiles from baijiu using spent grain-derived activated carbon: Flavor preservation and DFT-elucidated adsorption mechanisms
Ziyang Wu, Yunran Shen, Yahan Yan, et al.
Page
of 16