| 已发布 PubMed:无麸质研究的最新技术水平。 State of the Art in Gluten-Free Research. |
| 已发布 PubMed:谷类营养补充剂在癌症患者中的适口性。 The palatability of cereal based nutritional supplements in cancer patients. |
| 已发布 PubMed:山兰酒传统发酵的特点 Characteristics of traditional Chinese shanlan wine fermentation. |
| 已发布 PubMed:障碍与便利rs要求消费者遵守美国 的饮食指南 Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: 健康研究。 the HEALTH study. |
| 已发布 PubMed:不同喂养系统下的牛奶成分和风味 Milk composition and flavor under different feeding systems: 奶牛场的调查。 a survey of dairy farms. |
| 已发布 PubMed:β-紫罗兰酮的增加 Increase in β-ionone, 玉米黄质生物强化甜玉米中的类胡萝卜素挥发物。 a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn. |
| 已发布 PubMed:亚麻籽粉掺入对谷物棒的物理性能和消费者可接受性的影响 Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. |
| 已发布 PubMed:日本清酒酵母的选育研究 Breeding research on sake yeasts in Japan: 历史 history, 最近的技术进步 recent technological advances, 和未来的观点。 and future perspectives. |
| 已发布 PubMed:谷物咖啡冲泡剂及其烘焙成分的香气活性化合物的鉴定。 Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. |
| 已发布 PubMed: 肉桂粉对实验室培养基和东方米饼（苏尔吉杜克 sulgidduk）中病原体生长的抑制作用。 |
| 已发布 PubMed:品质的法兰克福香肠，添加猪皮和小麦纤维混合物作为脂肪替代品。 Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. |
| 已发布 PubMed:采后干预对颜色稳定性和颜色的影响 The impact of postharvest interventions on the color stability and, 随后 subsequently, 用湿蒸馏酒糟喂牛的牛肉的适口性。 the palatability of beef from cattle fed wet distillers grain. |
| 已发布 PubMed:蛋白酶处理的麦芽汁对游离氨基酸同化作用和大型酵母发酵性能的影响 Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. |
| 已发布 PubMed:大麦芽中高温高压蒸汽水解富集香兰素的方法 Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam. |
| 已发布 PubMed:全麦粉中内源性阿魏酸对面包皮香气的影响 Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. |
| 已发布 PubMed:乳酸菌产生b族维生素 Lactic acid bacteria producing B-group vitamins: 功能性谷类产品的巨大潜力。 a great potential for functional cereals products. |
| 已发布 PubMed:食用儿童edta的研究，研究可能使用fenaedta强化早餐麦片。 Study of EDTA intake of children for potential use of FeNaEDTA for breakfast cereal fortification. |
| 已发布 PubMed:微观结构 Microstructural, 物理 physical, 和淀粉的感官影响 and sensory impact of starch, 菊粉 inulin, 以及低脂面筋和无乳糖白酱中的大豆蛋白。 and soy protein in low-fat gluten and lactose free white sauces. |
| 已发布 PubMed:气相色谱-质谱法鉴别苦荞茶中的香气成分 Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry. |
| 已发布 PubMed:利用非洲谷物生产肥皂粗面包制作。 Utilization of African grains for sourdough bread making. |
| 已发布 PubMed:水稻品种生育期盐处理时间和时长对产量和2-乙酰基-1-吡咯啉的影响 Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, 脯氨酸 proline, 和加巴水平。 and GABA Levels. |
| 已发布 PubMed:红霉菌 Red mold, 糖尿病 diabetes, 和氧化应激 and oxidative stress: 回顾。 a review. |
| 已发布 PubMed:在整个牛肉生产系统中使用干酒糟 Use of dried distillers grains throughout a beef production system: 对堆料和整理性能的影响 effects on stocker and finishing performance, 体特征 carcass characteristics, 和牛肉的脂肪酸成分。 and fatty acid composition of beef. |
| 已发布 PubMed:查加药用蘑菇的制备 Preparation of Chaga medicinal mushroom, 固态发酵斜纹inononotus发酵稻及其口感品质和抗氧化性能。 Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property. |
| 已发布 PubMed:稻壳烟提取物可在实验室培养基中灭活鼠 歐洲海濱草并保护感染的小鼠免于死亡。 Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality. |
| 已发布 PubMed:内蒙古酸粥中分离的乳酸菌的表型和基因型特征 Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China. |
| 已发布 PubMed:固态发酵过程中樟芝樟脑挥发性成分的变化 Changes in volatile compound composition of Antrodia camphorata during solid state fermentation. |
| 已发布 PubMed:煮制方法的改变对游离铁水平的影响水杨酸和麦芽中的抗氧化活性。 Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt. |
| 已发布 PubMed:牛肉风味词典的开发及其在比较草食或谷物喂养牛闭鞘姜/云木香牛排的风味特征和消费者接受度方面的应用。 Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. |
| 已发布 PubMed:韩国米酒浓缩物的抗氧化活性。 Antioxidant activities of Korean rice wine concentrates. |
| 已发布 PubMed:碾麦对覆膜辊开发的低水分面包品质的影响。 Influence of wheat milling on low-hydration bread quality developed by sheeting rolls. |
| 已发布 PubMed:中试规模技术开发 Pilot-scale technology development, 受果聚糖包裹影响的全谷物饼干的营养和消费者评估。 nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion. |
| 已发布 PubMed:储存长达32年的硬红小麦的品质和感官特性。 Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y. |
| 已发布 PubMed:聚合物乳化剂类型对米糠水包油型乳液形成及稳定性的影响 Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: 乳清蛋白 whey protein, 阿拉伯树胶 gum arabic, 和变性淀粉。 and modified starch. |
| 已发布 PubMed:与普通小麦和硬粒小麦比较，评估替代小麦谷物的技术特性和面包制作质量。 Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. |
| 已发布 PubMed:搅拌棒吸附萃取-气相色谱-质谱法测定酱油香型酒中的挥发性化合物 Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. |
| 已发布 PubMed:膨化玉米鱼零食在室温下存放6个月的质量和存放稳定性。 Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature. |
| 已发布 PubMed:洗肉对斑鲭鱼制鱼味o中冲击性气味产生的影响。 Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel. |
| 已发布 PubMed:用e。从水稻中重组α-二加氧酶产生脂肪醛。大肠杆菌。 A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli. |
| 已发布 PubMed:元转录组分析可深入了解自发小麦和拼版酵母发酵过程中整个生态系统基因的表达。 Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations. |
| 已发布 PubMed:酿造过程中糖化大麦蛋白质的2d-hplc和maldi-tof / tof分析。 2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing. |
| 已发布 PubMed:繁殖用于醇饮料生产的淀粉分解酵母菌株。 Breeding an amylolytic yeast strain for alcoholic beverage production. |
| 已发布 PubMed:根据通过控制以1-氯丁烷为溶剂的介质的非特异性作用所获得的证据，质疑吲哚发色团的光物理模型。 Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. |
| 已发布 PubMed:小麦芽糙米面包在储存期间的理化特性和消费者接受度。 Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. |
| 已发布 PubMed:芽条件会影响小麦芽的糙米复合粉和面包配方的选定质量。 Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. |
| 已发布 PubMed:莱斯 Les 主 Maîtres de l'Orge: 啤酒杯中的蛋白质组含量。 the proteome content of your beer mug. |
| 已发布 PubMed:风味词典，用于不同类型水稻的感官描述性描述。 Flavor lexicon for sensory descriptive profiling of different rice types. |
| 已发布 PubMed:开发一种使用纳滤技术从白酒中去除杂醇的新方法。 Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration. |
| 已发布 PubMed:挥发性化合物及其在含有不同麦芽浓度的啤酒中储存过程中浓度水平的变化。 Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations. |
| 已发布 PubMed:比较80％乳清蛋白和乳清蛋白浓缩物的组成和感官特性。 Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. |
| 已发布 PubMed: 菌落对发酵鲑鱼（oncorhynchus 凯塔 keta）酱的化学特性的影响 |
| 已发布 PubMed:脂肪酶的作用 Effects of lipase, 脂氧合酶 lipoxygenase, 荞麦面条中发现的挥发性化合物上的过氧化物酶和游离脂肪酸。 peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. |
| 已发布 PubMed:对贻贝粉或小麦蒸馏物含可溶物的干粉对基因型和日粮蛋品质性状的影响。 Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles. |
| 已发布 PubMed:对草食和谷物喂养的牛肉中脂肪酸谱和抗氧化剂含量的综述。 A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. |
| 已发布 PubMed:溶剂辅助风味蒸发和顶空固相微萃取技术对黄酒曲中香气成分的表征 Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction. |
| 已发布 PubMed:对生长肥育猪饲喂玉米酒糟含量增加的日粮饲喂日粮对生长性能的影响 Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, 体组成 carcass composition, 和猪肉脂肪质量。 and pork fat quality. |
| 已发布 PubMed:玉米中的RNA沉默酶pol iv和pol v RNA-silencing enzymes Pol IV and Pol V in maize: 不止一种味道？ more than one flavor? |
| 已发布 PubMed:胡芦巴面包 Fenugreek bread: 糖尿病的治疗方法。 a treatment for diabetes mellitus. |
| 已发布 PubMed:高温天然抗氧化剂可改善豆油的油炸效果。 High-temperature natural antioxidant improves soy oil for frying. |
| 已发布 PubMed:[用膨化的米糠代替小麦粉和木薯淀粉制成的曲奇的质量]。 [Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch]. |
| 已发布 PubMed:含脯氨酸蛋白质的功能丧失赋予水稻持久的抗病性。 Loss of function of a proline-containing protein confers durable disease resistance in rice. |
| 已发布 PubMed:辅以谷物粉的鸭肉香肠的特性。 Properties of duck meat sausages supplemented with cereal flours. |
| 已发布 PubMed:在冬季一年生黑麦草（多花黑麦草）上添加不同水平的玉米补充肥 Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: 对动物性能的影响 effects on animal performance, 体性状 carcass traits, 和草料质量。 and forage quality. |
| 已发布 PubMed:包装烘焙食品的保质期-评述。 Shelf life of packaged bakery goods--a review. |
| 已发布 PubMed:从大麦和燕麦β-葡聚糖基质中释放某些酯和醇的定量结构-性质关系研究。 A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat beta-glucan matrices. |
| 已发布 PubMed:可溶性玉米干酒糟的增加水平对生长性能的影响 Effects of increasing levels of dried corn distillers grains with solubles on growth performance, 体特征 carcass characteristics, 和一岁小母牛的肉质。 and meat quality of yearling heifers. |
| 已发布 PubMed:制备苏格兰威士忌用麦芽所用泥炭的组成对地理来源和提取深度的影响 Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth. |
| 已发布 PubMed:蛋白质和纤维强化的大米零食的感官优化。 Sensory optimization of broken-rice based snacks fortified with protein and fiber. |
| 已发布 PubMed:将感官描述符与特殊大米类型的风味中的挥发性成分相关联。 Relating sensory descriptors to volatile components in flavor of specialty rice types. |
| 已发布 PubMed:啤酒中的挥发性化合物及其在低麦芽啤酒发酵中的应用。 Beer volatile compounds and their application to low-malt beer fermentation. |
| 已发布 PubMed:烘焙产品中的抗氧化剂 Antioxidants in bakery products: 回顾。 a review. |
| 已发布 PubMed: 16s rrna基因克隆文库揭示了在samma-Narezushi narezushi samma-Narezushi narezushi（秋刀鱼Narezushi narezushi）中发现的细菌群落的多样性。 |
| 已发布 PubMed:通过连续的热烫和超高温处理来消除豆浆中的胰蛋白酶抑制剂活性和豆腥味。 Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing. |
| 已发布 PubMed:芳香稻茧/愈合组织中2-乙酰基-1-吡咯啉的生物合成机理及其与δ1-吡咯啉-5-羧酸和甲基乙二醛的关系。 Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus. |
| 已发布 PubMed:减少饮食中丙烯酰胺含量和毒性的方法的综述。 Review of methods for the reduction of dietary content and toxicity of acrylamide. |
| 已发布 PubMed:减少源自小麦和马铃薯的原料中的丙烯酰胺前体。 Reducing acrylamide precursors in raw materials derived from wheat and potato. |
| 已发布 PubMed:badh2 Badh2, 编码甜菜碱醛脱氢酶 encoding betaine aldehyde dehydrogenase, 抑制2-乙酰基-1-吡咯啉的生物合成 inhibits the biosynthesis of 2-acetyl-1-pyrroline, 米香的主要成分。 a major component in rice fragrance. |
| 已发布 PubMed:未煮沸的麦芽汁煮沸过程中挥发物的释放和蒸发。 Release and evaporation of volatiles during boiling of unhopped wort. |
| 已发布 PubMed:覆盆子种子提取物的添加对储存的早餐谷物谷物挥发性模式变化的影响。 Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal. |
| 已发布 PubMed:干颗粒包衣技术制备低脂摄取甜甜圈。 Preparation of low-fat uptake doughnut by dry particle coating technique. |
| 已发布 PubMed:麦汁相关模型系统中脂质对苯乙醛生成的影响 Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems. |
| 已发布 PubMed:乳酸双乙酸酯配制的袋装熟食肉的年龄对在存储过程中打开包装时引入的单核细胞增生李斯特菌污染行为的影响。 Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis. |
| 已发布 PubMed:比较六种明显不同的大米风味类型的气味活性化合物。 Comparison of odor-active compounds from six distinctly different rice flavor types. |
| 已发布 PubMed:两种不同样式白酒发酵过程中发酵谷物中细菌群落的分析和比较。 Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor. |
| 已发布 PubMed:类胡萝卜素裂解双加氧酶1酶具有广泛的底物特异性 The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, 在两个不同的键位上裂解多个类胡萝卜素。 cleaving multiple carotenoids at two different bond positions. |
| 已发布 PubMed:消费者对膨化大豆基高蛋白早餐谷物的接受程度。 Consumer acceptance of an extruded soy-based high-protein breakfast cereal. |
| 已发布 PubMed:罗伊氏乳杆菌crl 1100作为起始剂c用于小麦面团发酵的文化。 Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation. |
| 已发布 PubMed:玉米饲育日粮中补充脂肪对牛肉生长性能和牛肉品质的影响。 Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. |
| 已发布 PubMed:已知来源的牛肉的化学和感官特性，可以在含有不同类型和水平粗饲料的湿酒谷物饲料上食用。 Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage. |
| 已发布 PubMed:在弱势群体的强化混合食品中使用乳清或脱脂奶粉。 The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. |
| 已发布 PubMed:黑米中挥发性香气化合物的特征。 Characterization of volatile aroma compounds in cooked black rice. |
| 已发布 PubMed:牧草摄入量可改善散养肉鸡的性能和肉感官属性。 Pasture intake improves the performance and meat sensory attributes of free-range broilers. |
| 已发布 PubMed:未切碎的麦芽汁中挥发物的表征。 Characterization of volatiles in unhopped wort. |
| 已发布 PubMed:调味剂化合物的水溶性影响由分散的高直链玉米淀粉形成的调味剂包合物。 Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. |
| 已发布 PubMed:麦芽汁生产过程中，来自各种芽大麦（大麦）的游离和结合羟基肉桂酸释放的变异性。 Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production. |
| 已发布 PubMed:由有机和常规种植的小麦籽粒配对样品制成的面包的感官特征。 Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain. |
| 已发布 PubMed:和麸皮对米粉中植酸降解和矿物质的影响 Effects of yeast and bran on phytate degradation and minerals in rice bread. |
| 已发布 PubMed:用乳清和大豆蛋白制成的代餐棒和饮料的感官特性。 Sensory properties of meal replacement bars and beverages made from whey and soy proteins. |
| 已发布 PubMed:基于消费者的对花生和米粉制成的第三代产品的优化。 Consumer-based optimization of a third-generation product made from peanut and rice flour. |
| 已发布 PubMed:影响糯米的浸泡条件对江陵（传统的韩国油酥点心）的物理和感官特性的影响。 Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack). |
| 已发布 PubMed: 埃及玉米丝（zea 梅斯 mays l。）的挥发物和非挥发物提取物的化学成分和抗氧化活性。 |
| 已发布 PubMed:加工和膳食脂质来源对生产性能的影响 Effects of grain processing and dietary lipid source on performance, 体特征 carcass characteristics, 血浆脂肪酸 plasma fatty acids, 牛的牛排的感官特性。 and sensory properties of steaks from finishing cattle. |
| 已发布 PubMed:米粉用于香草冰淇淋的评估。 Evaluation of rice flour for use in vanilla ice cream. |
| 已发布 PubMed:热处理对抗氧化活性的影响 Effect of heat treatment on the antioxidant activity, 颜色 color, 麦芽的游离酚酸分布 and free phenolic acid profile of malt. |
| 已发布 PubMed:低麦芽啤酒发酵过程中流式细胞仪检测酵母细胞的生理特性 Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation. |
| 已发布 PubMed:模型饼干中美拉德反应三个指标形成的动力学 Kinetics of formation of three indicators of the maillard reaction in model cookies: 烘烤温度和糖类型的影响。 influence of baking temperature and type of sugar. |
| 已发布 PubMed: 全麦粉和扁面包中铁的储存稳定性的比较研究（馕 naan）。 |
| 已发布 PubMed:乳酸钙强化通用小麦粉玉米饼 Fortification of all-purpose wheat-flour tortillas with calcium lactate, 碳酸钙 calcium carbonate, 或柠檬酸钙是可以接受的。 or calcium citrate is acceptable. |
| 已发布 PubMed:麦芽品质参数与啤酒风味稳定性的相关性 Correlation of malt quality parameters and beer flavor stability: 多变量分析。 multivariate analysis. |
| 已发布 PubMed:化学成分 Chemical components, 适口性 palatability, 发酵大豆和豆渣与橙花孢子中间培养基的混合物，对味mis的抗氧化活性和致突变性。 antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia. |
| 已发布 PubMed:同时控制低麦芽啤酒发酵中的表观提取物和挥发性化合物的浓度。 Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation. |
| 已发布 PubMed:气相色谱法对大豆蛋白对小麦苏打饼干系统中所选黄油风味化合物的结合的影响进行了评估。 Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. |
| 已发布 PubMed:去买谷物。选择粗粮来增强纤维 Go for the grains. Choose whole grains to boost the fiber, 营养素 nutrients, 和您的饭菜风味 and flavor of your meals. |
| 已发布 PubMed:喂养婴幼儿学习 Feeding Infants and Toddlers Study: 喂养西班牙裔婴幼儿的食物类型。 the types of foods fed to Hispanic infants and toddlers. |
| 已发布 PubMed:基于马铃薯和谷物的系统中丙烯酰胺生成的在线ms / ms监控。 On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. |
| 已发布 PubMed:大麦中反式-2-壬烯的酶促加氢反应。 Enzymatic hydrogenation of trans-2-nonenal in barley. |
| 已发布 PubMed:（e的表征 Characterization of (E,E,Z)-2,4,6-非食用燕麦片的特征性香气化合物。 6-nonatrienal as a character impact aroma compound of oat flakes. |
| 已发布 PubMed:鉴定2 Identification of 2,4, 6-三氯茴香醚（tca）会在酒中引起霉味/泥泞味，并在大米曲和森美 moromi 糊状物 mash中产生。 |
| 已发布 PubMed:大麦种子芽中转化9（s）-hydroperoxy-10（e）的9-脂肪酸氢过氧化物裂解酶样活性的表征 Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),将12（z）-十八碳二烯酸转化为2（e）-壬烯酸。 12(Z)-octadecadienoic acid into 2(E)-nonenal. |
| 已发布 PubMed:麦芽和烤麦芽的抗氧化特性。 Antioxidant properties of kilned and roasted malts. |
| 已发布 PubMed:顶空 Headspace 固体 solid 相 p已 hase 微萃取 microextraction and gas 色谱-嗅觉法 色谱法 chromatography-olfactometry 稀释 dilution 分析 analysis of 年轻 young and 老龄化 aged 中文 Chinese "洋河 Yanghe daqu Daqu" 酒类 酒 liquors. |
| 已发布 PubMed:肉 Meat 质量 quality 回应 responses to 馈送 饲料 feeding distiller's 谷物 grains to 精加工 finishing 荷斯坦 Holstein 转向 steers. |
| 已发布 PubMed:条件对半固态玉米培养物中戊糖小球菌和嗜酸乳杆菌生产黄油风味化合物的影响 Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. |
| 已发布 PubMed:由硬质小麦粗粒小麦粉制成的意大利面，加上精选的乳杆菌发酵，可作为降低面筋不耐性的工具。 Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. |
| 已发布 PubMed:消费者在牧场上放牧的奶牛中富含共轭亚油酸牛奶和切达干酪的可接受性。 Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture. |
| 已发布 PubMed:苦味和甜味偏好的遗传和环境决定因素。 Genetic and environmental determinants of bitter perception and sweet preferences. |
| 已发布 PubMed:补充脂肪对大麦-马铃薯产品精制日粮ste牛皮生长性能和牛肉品质的影响 Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: 一世。育肥场性能 I. Feedlot performance, 体性状 carcass traits, 出现 appearance, 水结合 water binding, 零售仓储 retail storage, 和适口性属性。 and palatability attributes. |
| 已发布 PubMed:酿造过程对啤酒陈酿过程中糠基乙醚形成的影响。 Influence of the brewing process on furfuryl ethyl ether formation during beer aging. |
| 已发布 PubMed:存在红曲菌的发酵红米中具有气味活性的顶空成分。 Odor-active headspace components in fermented red rice in the presence of a monascus species. |
| 已发布 PubMed:谷物麸皮的抗氧化能力的评估。 Evaluation of antioxidant capacity of cereal brans. |
| 已发布 PubMed:醋的味道。特别是挥发性成分。 Flavor of vinegars. Especially on the volatile components. |
| 已发布 PubMed:兰花香草叶的多功能甲基转移酶的表征 Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia. |
| 已发布 PubMed:饮食和断奶对肉鸡胸肉感官描述和仪器特性的影响 Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets. |
| 已发布 PubMed:通过描述性分析对即食甘薯早餐谷物的感官表征。 Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis. |
| 已发布 PubMed:酿造和发酵过程中阿魏酸释放和4-乙烯基愈创木酚的形成 Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: 酿酒酵母中阿魏酸酯酶活性的迹象。 indications for feruloyl esterase activity in Saccharomyces cerevisiae. |
| 已发布 PubMed:根蒜氨酸酶基因的基因组组织 Genomic organization of a novel root alliinase gene, 全部1 ALL1, 在洋葱上。 in onion. |
| 已发布 PubMed:老年 富含膳食纤维和微量营养素的蛋糕的化学和感官特性 [Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly]. |
| 已发布 PubMed:增味剂作为增加老年 的愉悦感和零食产品摄入量的工具。 Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly. |
| 已发布 PubMed:[超级甜玉米杂交sh2对工业制罐过程的适应性]。 [Super sweet corn hybrid sh2 adaptability for industrial canning process]. |
| 已发布 PubMed:在沸水和煮饭过程中从喷雾干燥粉末中释放出风味的特征。 Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking. |
| 已发布 PubMed:[超级甜玉米杂交种对工业加工的适应性。我冻结]。 [Super sweet corn hybrids adaptability for industrial processing. I freezing]. |
| 已发布 PubMed:儿童时期的糖醋口味 Sweet and sour preferences during childhood: 早期经验的作用。 role of early experiences. |
| 已发布 PubMed:直链淀粉和香气化合物之间的物理化学相互作用对食物样基质中香气保留的影响。 Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. |
| 已发布 PubMed:使用稳定的同位素稀释测定法定量分析黑麦粉和黑麦酸面团中的气味活性化合物。 Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
| 已发布 PubMed:r 22-吞咽有害.s 02-勿让儿童接触。s 20-使用时请勿进食或饮水。s 37/39-戴适当的手套并保护眼睛/面部。s 46-吞咽 Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones. |
| 已发布 PubMed:对白麦芽的抗氧化和促氧化活性的影响 Effect of kilning on the antioxidant and pro-oxidant activities of pale malts. |
| 已发布 PubMed:口感官信号在确定瘦身妇女进餐量中的作用。 Role of oral sensory signals in determining meal size in lean women. |
| 已发布 PubMed:鉴定和定量有助于荞麦蜂蜜独特麦芽味的香气活性成分。 Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
| 已发布 PubMed:2-乙酰基-1-吡咯啉的前体 Precursors of 2-acetyl-1-pyrroline, 一种芳香米饭品种的有效风味化合物。 a potent flavor compound of an aromatic rice variety. |
| 已发布 PubMed: 和酸碱度 pH值对小麦粉挤压蒸煮过程中风味挥发物生成的影响。 |
| 已发布 PubMed:香精提取物稀释度分析的糙米品种中主要香气成分的Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. |
| 已发布 PubMed:尼克塔玉米饼的强化和评估。 [Fortification and evaluation of the nixtamal tortillas]. |
| 已发布 PubMed:抗氧化剂活性之间的关系 Relationships between antioxidant activity, 颜色 color, 和结晶麦芽提取物的风味化合物。 and flavor compounds of crystal malt extracts. |
| 已发布 PubMed:南瓜种子产品用于面包强化的评估。 Evaluation of pumpkin seed products for bread fortification. |
| 已发布 PubMed:富含蛋白的意大利面，以玉米面筋粉强化。 Protein-enriched spaghetti fortified with corn gluten meal. |
| 已发布 PubMed: 类婴儿的产前和产后风味学习。 Prenatal and postnatal flavor learning by human infants. |
| 已发布 PubMed:霉菌从不粘油中产生香精。 Flavor production from a non-stick oil by moulds. |
| 已发布 PubMed:加工引起的燕麦挥发性成分变化。 Changes in the volatile profile of oats induced by processing. |
| 已发布 PubMed:芝麻粉对小米饼干特性的影响。 Effect of sesame seed flour on millet biscuit characteristics. |
| 已发布 PubMed:大豆提取物的米饭中乳酸链球菌乳酸菌的生长及其在抑制味mis中枯草芽孢杆菌中的应用。 Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso. |
| 已发布 PubMed:传递到下丘脑背核上的刺骨相关蛋白对优选饮食和非优选饮食摄入的影响。 Effect of Agouti-related protein delivered to the dorsomedial nucleus of the hypothalamus on intake of a preferred versus a non-preferred diet. |
| 已发布 PubMed:从挤压的酶水解大豆蛋白中提取的牛肉样加工香料的香气提取物稀释分析。 Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. |
| 已发布 PubMed:挤煮的谷物/豆类断奶食品补充剂对加纳母亲的可接受性。 Acceptability of extrusion cooked cereal/legume weaning food supplements to Ghanaian mothers. |
| 已发布 PubMed:气相色谱-质谱法测定食品中的肉桂醛含量。 Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry. |
| 已发布 PubMed:顶空气相色谱法和感官分析法分析小麦胚芽的酸败 Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. |
| 已发布 PubMed:大麦和玉米为主的牛肉饲养场日粮中马铃薯副产物分级水平的影响 Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: ii。适口性。 II. Palatability. |
| 已发布 PubMed:饲喂不同年龄的80％大麦饲料的黄麻适口性和在本地范围内放牧的一岁黄麻适口性。 Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range. |
| 已发布 PubMed:香芹酚对水稻上蜡状芽孢杆菌的抗菌活性。 Antimicrobial activity of carvacrol toward Bacillus cereus on rice. |
| 已发布 PubMed:食品加工对食品热力学和营养价值的影响 Effects of food processing on the thermodynamic and nutritive value of foods: 文献和数据库调查。 literature and database survey. |
| 已发布 PubMed:饲喂玉米或面包副产品的牛肉的性能和肉质。 Performance and meat quality of beef steers fed corn-based or bread by-product-based diets. |
| 已发布 PubMed:小米/鸽子豌豆粉混合物的饼干制造潜力。 Biscuit-making potential of millet/pigeon pea flour blends. |
| 已发布 PubMed:确定老年 对燕麦麸皮法兰克福香肠的风味。 Determination of acceptability of flavored oat bran frankfurters by older adults. |
| 已发布 PubMed:微孔谷物淀粉对挥发性风味化合物的吸附。 Sorption of volatile flavor compounds by microcellular cereal starch. |
| 已发布 PubMed:种子中带有和不带有脂氧合酶-3的水稻储藏稻中的挥发性成分。 Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds. |
| 已发布 PubMed:年糕的挥发性风味成分。 Volatile flavor components of rice cakes. |
| 已发布 PubMed:分析挥发性化合物及其对谷物风味的贡献。 Analysis of volatile compounds and their contribution to flavor in cereals. |
| 已发布 PubMed:经验 Experience with a flavor in mother's 牛奶 milk 修改 modifies the 婴儿 infant's 验收 acceptance of flavored cereal. |
| 已发布 PubMed: 补充乙醇影响低盐味by by的发酵。 |
| 已发布 PubMed:饲料中乙醇对牛奶风味和化学成分的影响 Effect of ethanol in feed on milk flavor and chemical composition. |
| 已发布 PubMed:[谷类和花生棒中抗氧化剂的储存和使用]。 [Storage and use of antioxidants in cereal and peanut bars]. |
| 已发布 PubMed:饲料与谷物饲喂对car体特性的影响 Effects of forage vs grain feeding on carcass characteristics, 脂肪酸组成 fatty acid composition, 当控制进食时间时，在limousin-cross ers牛中获得牛肉的品质。 and beef quality in Limousin-cross steers when time on feed is controlled. |
| 已发布 PubMed:[玉米饼的保质期和感官评估 [Shelf-life and sensorial evaluation of corn tortillas, 用防腐剂和质地调节剂制成]。 made with preservatives and texture conditioners]. |
| 已发布 PubMed:预煮米饭口服补液盐包的保质期。 Shelf-life of pre-cooked rice oral rehydration salt packets. |
| 已发布 PubMed:挤压蒸煮过程中产生风味。 Flavor generation during extrusion cooking. |
| 已发布 PubMed:在普通酸奶的生产中添加燕麦纤维和天然替代甜味剂。 The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. |
| 已发布 PubMed:小酸模/羊酸模/红酸模内注射乙酸酯和丙酸盐的羊羔对风味小麦秸秆的偏爱。 Preference for flavored wheat straw by lambs conditioned with intraruminal infusions of acetate and propionate. |
| 已发布 PubMed:机械去骨鸡肉制成的鸡肉早餐香肠的开发和评估。 Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat. |
| 已发布 PubMed:强化方法对玉米发酵粉发酵特性和营养品质的影响 Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal. |
| 已发布 PubMed: 化学和感官评价来自非洲山药豆sphenostylis 硬皮果 stenocarpa（丰富的hochst）的危害和玉米（玉米）。 |
| 已发布 PubMed:小酸模/羊酸模/红酸模内施用丙酸钠调节的羔羊对风味麦草的偏爱。 Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate. |
| 已发布 PubMed:绵羊偏爱口味和营养成分不同的食物。 Preference of sheep for foods varying in flavors and nutrients. |
| 已发布 PubMed:食物的偏好和羔羊对新食物的接受程度取决于基础饮食的组成。 Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet. |
| 已发布 PubMed:膨化大豆和烟酸喂养的奶牛的牛奶和减脂切达干酪的特性 Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin. |
| 已发布 PubMed:食物中的脂质氧化。 Lipid oxidation on foods. |
| 已发布 PubMed:[脱脂玉米胚芽在烘焙产品制成的面粉中的使用]。 [The use of deffated corn germ in flour manufactured to bakery products]. |
| 已发布 PubMed:青贮饲料或限制饲喂谷物的日粮 Silage or limit-fed grain growing diets for steers: 一世。生长和car体质量。 I. Growth and carcass quality. |
| 已发布 PubMed:大豆蛋白制品 Soy protein products: 处理和使用。 processing and use. |
| 已发布 PubMed:基于脱水的新鲜高赖氨酸玉米的干混合物的配方和表征。 Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn. |
| 已发布 PubMed: 用谷物蛋白补充辐照的和未辐照的cow豆（vigna Unguiculata unguiculata l。walp）蛋白。在汤中添加适当营养价值的蛋白质。 |
| 已发布 PubMed:对豆薯汁加工的研究。 Studies on jicama juice processing. |
| 已发布 PubMed:止吐药可减轻绵羊对食物的厌恶。 Antiemetic drugs attenuate food aversions in sheep. |
| 已发布 PubMed:[用脱脂棕榈粉代替小麦粉 [Substitution of wheat flour by defatted palm meal flour, 饼干和面包制备中膳食纤维的丰富来源]。 rich source of dietetic fiber in the preparation of cookies and breads]. |
| 已发布 PubMed:燕麦β-葡聚糖-淀粉糊精 Oat beta-glucan-amylodextrins: 初步制剂和生物学特性。 preliminary preparations and biological properties. |
| 已发布 PubMed:大鼠对淀粉和糖的相对偏爱。 Relative preference for starch and sugar in rats. |
| 已发布 PubMed:[速溶玉米粉的化学特性和用途ii]。 [Chemical characteristics and uses of instant corn flour II]. |
| 已发布 PubMed: 来自国内的豌豆（pisum 番茄 sativum）和豆类（菜豆）的味o。欧洲农产品发酵食品。 ii。 |
| 已发布 PubMed:小麦产品可以替代大米。 Wheat products as acceptable substitutes for rice. |
| 已发布 PubMed:豆temp Tempeh: 由大豆和/或谷物制成的经过霉菌改良的本地发酵食品。 a mold-modified indigenous fermented food made from soybeans and/or cereal grains. |
| 已发布 PubMed:淀粉风味 Starch flavor: 明显区分了支链淀粉和直链淀粉。 apparent discrimination between amylopectin and amylose by rats. |
| 已发布 PubMed:烘焙产品中的藜麦粉。 Quinoa flour in baked products. |
| 已发布 PubMed:补充鱼蛋白浓缩通心粉的营养和感官评价。 [Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate]. |
| 已发布 PubMed:米糠饼干的开发和表征。 Development and characterization of rice bran cookies. |
| 已发布 PubMed:开发基于发酵乳的婴儿食品 Development of an infant food product based on fermented milk, 谷物和大豆。 cereals and soybean. |
| 已发布 PubMed:美拉德反应 Maillard reactions: 食品系统中的非酶褐变，特别涉及风味的发展。 nonenzymatic browning in food systems with special reference to the development of flavor. |
| 已发布 PubMed:酶水解产物的开发及其在速溶汤料中的用途。 Development of an enzymatic fish hydrolysate and its use in instant soup bases. |
| 已发布 PubMed:[挤压工艺对奎奴亚藜（藜麦藜功能特性和蛋白质质量的影响 [Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, 意志]]。 Willd)]. |
| 已发布 PubMed:化学的 Chemical, 生化 biochemical, 谷物和豆类中多酚的合成及其生物学意义。 and biological significance of polyphenols in cereals and legumes. |
| 已发布 PubMed:[具有高营养价值的大米饮料的配方]。 [Formulation of a rice-based beverage of high nutritive value]. |
| 已发布 PubMed:口味偏好及其与狗和猫肥胖的关系。 Taste preferences and their relation to obesity in dogs and cats. |
| 已发布 PubMed:野米 Wild rice: the Indian's 主食 staple and the 白 white man's 美味 delicacy. |
| 已发布 PubMed:食物中的呋喃。 Furans in foods. |
| 已发布 PubMed:麦麸雪纺蛋糕的品质特征。 Quality characteristics of wheat-bran chiffon cakes. |
| 已发布 PubMed:食品挤压。 Food extrusion. |
| 已发布 PubMed:[缩短了小麦面包的面团发展及其对风味的影响。 3.酵母数量的影响]。 [Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity]. |
| 已发布 PubMed:[缩短了小麦面包的面团发展及其对风味的影响。 2.以链烷醇为香气指数]。 [Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index]. |
| 已发布 PubMed:[面粉的气相色谱分析风味 [Gas chromatographic flavor analysis of flour, 面团和面包]。 sour dough and bread]. |
| 已发布 PubMed:[通过预烘烤增强黑麦面包的风味]。 [Flavor enhancement in rye bread by pre-baking]. |
| 已发布 PubMed:[缩短了小麦面包的面团制备及其对风味的影响。 1.羰基化合物和乙醇]。 [Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol]. |
| 已发布 PubMed:乳酸链球菌变种产生的麦芽味和香气的化学性质。致畸 Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes. |
| 已发布 PubMed:[面包的味道 [The taste of bread, 谷物产品风味的特殊问题]。 a special problem of cereal product flavor]. |
