166 related articles for article (PubMed ID: 37048190)
1. Effect of Frying Process on the Flavor Variations of Allium Plants.
Wang J; Qiao L; Wang R; Zhang N; Liu Y; Chen H; Sun J; Wang S; Zhang Y
Foods; 2023 Mar; 12(7):. PubMed ID: 37048190
[TBL] [Abstract][Full Text] [Related]
2. Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (
Wang R; Qiao L; Wang J; Wang J; Zhang N; Chen H; Sun J; Wang S; Zhang Y
Foods; 2023 Mar; 12(7):. PubMed ID: 37048263
[TBL] [Abstract][Full Text] [Related]
3. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
Zhang N; Sun B; Mao X; Chen H; Zhang Y
Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
[TBL] [Abstract][Full Text] [Related]
4. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.
Wang J; Qiao L; Liu B; Wang J; Wang R; Zhang N; Sun B; Chen H; Yu Y
Food Chem; 2023 Dec; 429():136909. PubMed ID: 37516048
[TBL] [Abstract][Full Text] [Related]
5. The Effects of Pepper (
Niu W; Tian H; Zhan P
Molecules; 2022 Nov; 27(22):. PubMed ID: 36431861
[TBL] [Abstract][Full Text] [Related]
6. Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
Xu L; Ji X; Wu G; Karrar E; Yao L; Wang X
J Oleo Sci; 2021 Jul; 70(7):885-899. PubMed ID: 34121029
[TBL] [Abstract][Full Text] [Related]
7. Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (
Kim HM; Park MK; Mun SJ; Jung MY; Lee SM; Kim YS
Foods; 2022 May; 11(9):. PubMed ID: 35564059
[TBL] [Abstract][Full Text] [Related]
8. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y
Food Chem; 2021 May; 345():128748. PubMed ID: 33340890
[TBL] [Abstract][Full Text] [Related]
9. Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination.
Xu L; Chang J; Mei X; Zhang Y; Wu G; Jin Q; Wang X
J Sci Food Agric; 2022 May; 102(7):2792-2804. PubMed ID: 34716586
[TBL] [Abstract][Full Text] [Related]
10. The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.
Li H; Guan H; Zhang X; Xing S; Liu W; Kim IC; Gong H
Molecules; 2023 Sep; 28(18):. PubMed ID: 37764317
[TBL] [Abstract][Full Text] [Related]
11. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
Ramírez MR; Estévez M; Morcuende D; Cava R
J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815
[TBL] [Abstract][Full Text] [Related]
12. Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.
Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
Molecules; 2019 Dec; 24(24):. PubMed ID: 31817376
[TBL] [Abstract][Full Text] [Related]
13. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
Chang C; Wu G; Zhang H; Jin Q; Wang X
Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
[TBL] [Abstract][Full Text] [Related]
14. Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis.
Liu J; Han L; Han W; Gui L; Yuan Z; Hou S; Wang Z; Yang B; Raza SHA; Alowais AFS; Alraddadi AA; Alanazi AM
Molecules; 2022 Dec; 28(1):. PubMed ID: 36615360
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.
Fang MC; Chin PS; Sung WC; Chen TY
Molecules; 2023 May; 28(11):. PubMed ID: 37298852
[TBL] [Abstract][Full Text] [Related]
16. Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
Yin WT; Shi R; Li SJ; Ma XT; Wang XD; Wang AN
J Food Sci; 2022 Feb; 87(2):699-713. PubMed ID: 35048369
[TBL] [Abstract][Full Text] [Related]
17. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.
Zhou M; Shi G; Deng Y; Wang C; Qiao Y; Xiong G; Wang L; Wu W; Shi L; Ding A
Front Nutr; 2022; 9():1022590. PubMed ID: 36532562
[TBL] [Abstract][Full Text] [Related]
18. Characterization of volatile organic compounds with anti-atherosclerosis effects in
Qin Z; Duan S; Li Y; Li X; Xing H; Yao Z; Zhang X; Yao X; Yang J
Front Nutr; 2023; 10():996675. PubMed ID: 36819690
[TBL] [Abstract][Full Text] [Related]
19. Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics.
Chang L; Lin S; Zou B; Zheng X; Zhang S; Tang Y
Foods; 2021 Jan; 10(1):. PubMed ID: 33466563
[TBL] [Abstract][Full Text] [Related]
20. Allium hooshidaryae (Alliaceae); Chemical compositions, biological and ethnomedicine uses.
Hafez Ghoran S; Rahimi H; Kazemi A; Scognamiglio M; Naderian M; Iraji A; Bordbar F
J Ethnopharmacol; 2021 Jun; 274():113918. PubMed ID: 33588008
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
