Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

por Zhang, Yu, Sun, Yuwei, Song, Huanlu
Publicado 2021

Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

por Zhou, Qi, Liu, Shaomin, Liu, Ye, Song, Huanlu
Publicado 2019

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

por Zhou, Qi, Liu, Shaomin, Liu, Ye, Song, Huanlu
Publicado 2019

Influence of multiple environmental factors on the quality and flavor of watermelon juice

por Liu, Ye, Song, Huanlu, Yang, Xiao, He, Congcong
Publicado 2019

Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea

por Zou, Yushi, Tang, Chen, Yang, Xinyu, Guo, Tianyang, Song, Huanlu
Publicado 2023

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

por Lin, Yanping, Wang, Ying, Huang, Yibiao, Song, Huanlu, Yang, Ping
Publicado 2023

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS

por Chen, Erbao, Zhao, Shuna, Song, Huanlu, Zhang, Yu, Lu, Wanyao
Publicado 2022

Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica

por Hu, Die, Guo, Junrui, Li, Ting, Zhao, Mu, Zou, Tingting, Song, Huanlu, Alim, Aygul
Publicado 2019

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

por Yu, Mingguang, Wan, Suyan, Song, Huanlu, Zhang, Yu, Wang, Chuanming, Wang, Hongqiang, Wang, Haowen
Publicado 2021

Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation

por Jin, Yanjing, Raza, Junaid, Song, Huanlu, Wang, Lijin, Wang, Qiaojun, Ma, Guoli, Xiao, Yang
Publicado 2022

Homogeneous Synthesis of Cationic Chitosan via New Avenue

por Song, Huanlu, Wu, Hao, Li, ShuJing, Tian, Huafeng, Li, YanRu, Wang, JianGuo
Publicado 2018

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS

por Chen, Erbao, Song, Huanlu, Li, Yi, Chen, Haijun, Wang, Bao, Che, Xianing, Zhang, Yu, Zhao, Shuna
Publicado 2020

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

por Zhang, Yuanyuan, Tang, Long, Zhang, Yu, Song, Huanlu, Raza, Ali, Pan, Wenqing, Gong, Lin, Jiang, Can
Publicado 2022

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS

por Zhao, Mu, Li, Hongliang, Zhang, Dongjie, Li, Jie, Wen, Rong, Ma, Hairan, Zou, Tingting, Hou, Yaqiong, Song, Huanlu
Publicado 2023

Flavor Wheel Construction and Sensory Profile Description of Human Milk

por Yu, Mingguang, Zheng, Chengdong, Xie, Qinggang, Tang, Yuan, Wang, Ying, Wang, Baosong, Song, Huanlu, Zhou, Yalin, Xu, Yajun, Yang, Rongqiang
Publicado 2022