학술논문

1 . Academic Journal

Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China

저자: by LIANG, Miao; YANG, Yan; ZHENG, Fu-Ping; SUN, Bao-Guo; WANG, Xing-Ping, et al.
소스: Food Science and Technology. January 2022 42

7 . Academic Journal

Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

저자: by YANG, Yi-Ni; LIANG, Miao; YANG, Yan; ZHENG, Fu-Ping; WANG, Xing-Ping, et al.
소스: Food Science and Technology. December 2020 40(4)

7 . Academic Journal

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

저자: by YU, Ai-Nong; LI, Ya; YANG, Yan; YU, Ke.
소스: Food Science and Technology. July 2018 38(3)

6 . Academic Journal

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

저자: by ZHOU, Yong-Yan; LI, Ya; YU, Ai-Nong.
소스: Food Science and Technology. June 2016 36(2)

5 . Academic Journal

Free volatile terpenoids and their interconversions in the pulp of Newhall navel orange during shelf life

저자: by Xie, Ya-Ting; Yan, Wen-Yi; Fan, Zhi-Quan; Yang, Yan; Yu, Ai-Nong.
소스: In Journal of Food Composition and Analysis September 2025 145

7 . Academic Journal

In-situ growth of iron oxides with MIL-100(Fe) enhances its adsorption for selenite

저자: by Wang, Rui; Xu, Haijuan; Liu, Xin; Fang, Dun; Wei, Shiyong, et al.
소스: In Surfaces and Interfaces November 2022 34

7 . Academic Journal

Mechanistic studies on the formation of pyrazines by Maillard reaction between l-ascorbic acid and l-glutamic acid

저자: by Yu, Ai-Nong; Tan, Zhi-Wei; Wang, Fa-Song.
소스: In LWT - Food Science and Technology January 2013 50(1):64-71

5 . Academic Journal

The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water.

저자: by Feng, Liang; Yang, Yan; Xie, Ya‐ting; Yan, Wen‐yi; Ma, Ying‐ke, et al.
소스: Journal of the Science of Food & Agriculture. Aug2024, Vol. 104 Issue 10, p5764-5775. 12p.

7 . Conference

Notice of Retraction: The Effect of Heating Time on Antioxidant Activity of Maillard Reaction Products Derived from a L-Ascorbic Acid and L-Methionine Model System

저자: by Deng, Qi-hui; Yu, Ai-nong; Cao, Xiao-feng.
소스: 2011 5th International Conference on Bioinformatics and Biomedical Engineering Bioinformatics and Biomedical Engineering, (iCBBE) 2011 5th International Conference on. :1-5 May, 2011

Full Text (IEEE)

5 . Academic Journal

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

저자: by Yang, Yan; Li, Ya; Feng, Liang; Yu, Ai-Nong; Sun, Bao-Guo, et al.
소스: International Journal of Food Engineering. 17(1):49-56

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