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Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

机译：利用顶部空间未确定的指纹识别方法在烹饪烹饪过程中洞察风味化合物的演变

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Claire M. Chigwedere; Wondyfraw W. Tadele; Junjie Yi; Scheling Wibowo; Biniam T. Kebede; Ann M. Van Loey; Tara Grauwet; Marc E. Hendrickx;
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1. Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach [J] . Chigwedere Claire M., Tadele Wondyfraw W., Yi Junjie, Food Chemistry . 2019,第MARa1期

机译：利用顶空非定向指纹方法洞察普通豆烹饪过程中风味化合物的演变
2. Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach [J] . Liu Fengxia, Grauwet Tara, Kebede Biniam T., Food and bioprocess technology . 2014,第10期

机译：比较高静水压力和热处理对变白和变白芒果（Mangifera indica L.）花蜜的影响：使用顶空指纹作为非目标方法
3. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation [J] . Liesbeth Vervoort, Tara Grauwet, Biniam T. Kebede, Food Chemistry . 2012,第4期

机译：顶空指纹分析是比较新型和传统加工技术的一种非针对性方法：关于橙汁巴氏杀菌的案例研究
4. Comparison of Aroma Compounds in Sauce-Flavor and Sesame-Flavor "Shan Zhuang Lao Jiu" Liquors by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry [C] . Fei Liu, Wanqiang Yin, Liping Du, International conference on applied biotechnology . 2018

机译：顶空固相微萃取-气相色谱-质谱法比较调味品和芝麻调味品“山庄老酒”中的香气成分
5. Germplasm Evaluation of Common Beans for End-Use Quality: Seed Coat Color and Cooking Time of Yellow Beans and Paste Qualities of Michigan Bean Varieties [D] . Sadohara, Rie. 2021

机译：常见豆类的种质评价终端使用质量：种子涂层颜色和烹饪时间的黄豆和密歇根豆品种的粘贴品质
6. Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods [O] . Pao Li, Jing Xie, Hui Tang, 2019

机译：顶空固相微萃取/气相色谱-质谱法和化学计量学方法测定南部臭豆腐盐水中挥发性风味化合物的指纹图谱
7. Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach [O] . Liu Fengxia, Grauwet Tara, Kebede Biniam Tamiru, 2014

机译：比较高静水压力和热处理对变白和变白芒果（Mangifera indica L.）花蜜的影响：使用顶空指纹作为非目标方法

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

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