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

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

The study of volatile products formation from the self-degradation of L-ascorbic acid in hot compressed water

저자: by Feng, Liang; Yang, Yan; Liu, Shuang-shuang; Tan, Ding-yun; Tan, Chun, et al.
소스: In Food Chemistry January 2021

7 . Academic Journal

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

저자: by Yang, Yi-Ni; Zheng, Fu-Ping; Yu, Ai-Nong; Sun, Bao-Guo.
소스: In Food Chemistry 30 July 2019 287:232-240

6 . Academic Journal

Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems

저자: by Yu, Ai-Nong; Zhou, Yong-Yan; Yang, Yi-Ni.
소스: In Food Chemistry 15 April 2017 221:1678-1684

5 . 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

Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction

저자: by Yu, Ai-Nong; Tan, Zhi-Wei; Wang, Fa-Song.
소스: In Food Chemistry 1 June 2012 132(3):1316-1323

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