Results 181 to 187 of about 9,741 (187)
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Food Chemistry
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics.
Guanmian, Wei +5 more
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The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics.
Guanmian, Wei +5 more
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Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach
Food Bioscience, 2023Yaling Huang +7 more
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Flavor Profile Disclosure Of Chinese Steamed Breads (Csbs) by Sensomics Approach
SSRN Electronic Journal, 2022Yaling Huang +7 more
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Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy
Food and HealthYong-Hui Yu, Tong Sang, Xiao-Dan Liu
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Preparation of Chinese Steamed Bread with Good Water-Binding Capacity and Emulsibility
Journal of Food Processing and Preservation, 2013Shan Xiao +3 more
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The use of composite flours in Mantou. Chinese steamed bread
1984Jin, M.G., Sluimer, P.
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