المساهمون: Lee, S.

المصدر: Physical Review B; 87; 20; Other Information: CHORUS Timestamp: 2016-12-23 04:59:52

وصف الملف: Medium: X

URL الوصول: http://www.osti.gov/scitech/biblio/1102741

المؤلفون: Pan X; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Bi S; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China., Xu Y; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Cai Y; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.

المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Apr; Vol. 104 (6), pp. 3532-3542. Date of Electronic Publication: 2024 Feb 08.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

مواضيع طبية MeSH: Pectins*/analysis , Hot Temperature* , Carbonates*, Fruit/chemistry ; Chelating Agents

المؤلفون: Zhang D; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Gao M; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China.; Office of Asset Management (Office of Laboratory Management), Beijing Technology and Business University, Beijing, China., Cai Y; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China.

المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 6139-6148. Date of Electronic Publication: 2024 Mar 21.

نوع المنشور: Journal Article; Evaluation Study

بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

مواضيع طبية MeSH: Electronic Nose* , Taste* , Gas Chromatography-Mass Spectrometry* , Odorants*/analysis , Freeze Drying* , Coffea*/chemistry , Coffee*/chemistry , Flavoring Agents*/chemistry , Flavoring Agents*/analysis, Humans ; Volatile Organic Compounds/analysis ; Volatile Organic Compounds/chemistry ; Tongue/chemistry ; Cooking/methods ; Food Handling/methods ; Hot Temperature ; Seeds/chemistry ; Male ; Female ; Adult

المؤلفون: Ge Y; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: gyq13011861349@163.com., Zhang D; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: zhangdhchn@163.com., Xu Y; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: xuyingying@cau.edu.cn., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: fei.lao@cau.edu.cn.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 188, pp. 114451. Date of Electronic Publication: 2024 May 04.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Odorants*/analysis , Mangifera*/chemistry , Taste*, Humans ; Female ; Adult ; Male ; Young Adult ; Sweetening Agents/analysis ; Smell ; Sucrose/analysis ; Consumer Behavior ; Beverages/analysis ; Taste Perception ; Flavoring Agents/analysis

المؤلفون: Cai Y; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China. Electronic address: caiyanpei@cau.edu.cn., Pan X; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China. Electronic address: xinpan.cau@gmail.com., Zhang D; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China. Electronic address: zhangdhchn@163.com., Yuan L; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China. Electronic address: yuanlin@cau.edu.cn., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China. Electronic address: fei.lao@cau.edu.cn., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China. Electronic address: wjh7268@cau.edu.cn.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114591. Date of Electronic Publication: 2024 Jun 13.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Oryza*/chemistry , Maillard Reaction* , Pyrroles*/chemistry , Cooking* , Pyruvaldehyde*/chemistry , Glyoxal*/chemistry, Kinetics ; Taste ; Hot Temperature ; Glucose/chemistry ; Proline

المؤلفون: Zhang W; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.; Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China., Li X; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.; Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China., Wang X; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.; Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China., Li H; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.; Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China., Liao X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Li J; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.; Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China.

المصدر: Foods (Basel, Switzerland) [Foods] 2024 May 18; Vol. 13 (10). Date of Electronic Publication: 2024 May 18.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE

المؤلفون: Li M; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Pan X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Yuan L; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Zhang D; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 179, pp. 114033. Date of Electronic Publication: 2024 Jan 17.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Microbiota* , Saccharomycetales* , Lactobacillus plantarum* , Malates* , Weissella*, Fermentation ; Succinic Acid ; Bacteria/genetics ; Microbial Interactions ; Fructose

SCR Organism: Weissella hellenica

المؤلفون: Zhang D; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Pan X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Li J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Yuan L; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Li M; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Cai Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.

المصدر: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Nov; Vol. 22 (6), pp. 4871-4889. Date of Electronic Publication: 2023 Sep 26.

نوع المنشور: Review; Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE

مواضيع طبية MeSH: Odorants* , Taste*, Sweetening Agents/analysis ; Sugars

المؤلفون: Ebrahimi, M., Khosroabadi, H.

المصدر: Journal of Superconductivity & Novel Magnetism; Aug2017, Vol. 30 Issue 8, p2065-2071, 7p

مصطلحات موضوعية: DOPING agents (Chemistry), IRON-based superconductors, AB initio quantum chemistry methods, DENSITY functional theory, PSEUDOPOTENTIAL method

المؤلفون: Lao, F., Brown-Brandl, T., Stinn, J.P., Liu, K., Teng, G., Xin, H.

المصدر: In Computers and Electronics in Agriculture July 2016 125:56-62