日本INSENT电子舌在肉制品品质评价中的在应用文集
1、Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic使用HS-SPME-GC-MS结合电子鼻和电子探针对不同NaCl替代品的干发酵香肠的风味特征进行表征 东北农业大学 Meat Science2、1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing基于1H nmr的代谢组学和感官评价对金华火腿传统加工和现代加工的风味物质进行了表征 宁波大学 Food Control 126 (2021) 1078733、Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques用不同的烹饪方法制成的猪肋排和鸡汤的化学成分和感官特征 河南牧业经济学院 Food Chemistry 345 (2021) 1287554、Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue利用HS-SPME-GC/MS结合电子鼻和电子舌对选定的哈尔滨红香肠的风味进行表征 东北农业大学 Meat Science 172 (2021) 1083455、Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder不同干燥方法结合发酵和酶解对鸡骨粉营养成分和风味的影响 江南大学 DRYING TECHNOLOGY6、Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue,and HS-SPME/GC-MS使用电子鼻、电子舌和HS-SPME/GC-MS评估熟鸡腿的风味特性与吸糖次数的关系 东北农业大学 LWT - Food Science and Technology 140 (2021) 1107647、Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMSHS-GC-IMSHS-GC-IMSHS-GC-IMS检测老化时间对南京水煮板鸭风味成分的影响 肉类加工与质量控制教育部重点实验室 LWT Available online 26 November 2021, 1128708、Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations基于电子感官评价的三个品种鸡蛋感官品质比较 中国农业科学院饲料研究所 Foods 2021, 10(9), 1984 9、Effect of microwave combined withultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone微波联合超声预处理对牛骨酶法水解产物风味及抗氧化活性的影响 江南大学食品科学与技术国家重点实验室 Food Bioscience Volume 44, Part A, December 2021, 10139910、Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria通过接种不同乳酸菌改善低盐腊肠口感 东北农业大学食品学院 Food Research International Volume 145, July 2021, 11039111、Effects of bromelain on the quality of smoked salted duck使用冷压芝麻籽饼使法兰克福香肠的磷酸盐含量降低50% 12、Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis基于GC-IMS和多元统计分析对不同死后陈化时间的嫩煮鸡肉风味和口感的探索 南京农业大学食品科学技术学院 Food Bioscience Volume 43, October 2021, 10132613、Characterization of umami compounds in bone meal hydrolysate骨粉水解液中鲜味化合物的表征 河南农业大学肉制品加工重点实验室 J. Food Sci. 2021 1–12.14、Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose用电子舌和电子鼻结合HS-SPME-GC-MS评价不同木屑熏培根的风味特征 东北农业大学食品学院 Meat ScienceVolume 182, December 2021, 10862615、Effect of different drying methods on the characteristics of chicken powder added with basil during storage不同干燥方法对添加罗勒鸡肉粉贮藏特性的影响 江南大学食品科学与技术国家重点实验室 Drying Technology Received 15 Jan 202116、A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying一种生产高品质罗勒风味鸡肉粉的新方法:超声波、微波真空和热风干燥 江南大学理工学院 Flavour Fragr J. 2021 36:323–331.