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- A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases. Orrapun Selamassakul, Natta Laohakunjit, Orapin Kerdchoechuen, Khanok Ratanakhanokchai
, Food Funct.
, 2016
, 7
, 2635
- Identification of key odorants in complex mixtures occurring in nature. Nicolas Baldovini, Alain Chaintreau
, Nat. Prod. Rep.
, 2020
, 37
, 1589
- Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine. Heping Cui, Chengsheng Jia, Khizar Hayat, Jingyang Yu, Shibin Deng, Eric Karangwa, Emmanuel Duhoranimana, Shuqin Xia, Xiaoming Zhang
, RSC Adv.
, 2017
, 7
, 45442
- Combined laser-induced breakdown spectroscopy and hyperspectral imaging with machine learning for the classification and identification of rice geographical origin. Yuanyuan Liu, Shangyong Zhao, Xun Gao, Shaoyan Fu, Chao Song, Yinping Dou, Shaozhong Song, Chunyan Qi, Jingquan Lin
, RSC Adv.
, 2022
, 12
, 34520
- Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage. Hannah Mehle, Laurianne Paravisini, Devin G. Peterson
, Food Funct.
, 2020
, 11
, 8309
- Metabolomics and genomics in natural products research: complementary tools for targeting new chemical entities. Lindsay K. Caesar, Rana Montaser, Nancy P. Keller, Neil L. Kelleher
, Nat. Prod. Rep.
, 2021
, 38
, 2041
- Determination of rice sensory quality with similarity analysis-artificial neural network method in electronic tongue system. Lin Lu, Shiyi Tian, Shaoping Deng, Zhiwei Zhu, Xianqiao Hu
, RSC Adv.
, 2015
, 5
, 47900
- Tin oxide sensor element for the detection of organic compounds with hydroxy groups. Andreas Eberheim, Dieter Kohl, Peter Schieberle
, Phys. Chem. Chem. Phys.
, 2003
, 5
, 5203