研究论文
Volatile compound profiling and storage-induced flavor dynamics in commercial whole egg powder via GC-IMS
Yuan Gao, Songyi Lin, Jiahui Song, Xinran Li, Zhijie Bao, Dong Chen
Department of Food Technology and Quality Control Dalian Polytechnic University
来源European Food Research and Technology
年份2025
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生物医学Meat and Animal Product Quality
Advanced Chemical Sensor Technologies · GABA and Rice Research
参考文献 43
Effects of food and beverage storage, distribution, display and consumer handling on shelf life
被引 5Judith Evans · Elsevier eBooks · 2011
Effect of processing and storage on the chemical quality markers of spray-dried whole egg
被引 101María Fiorenza Caboni, Emanuele Boselli, Maria Cristina Messia · Food Chemistry · 2004
Is cooked whole egg really less allergenic than pasteurized raw whole egg powder?
被引 8Mauro Calvani, Valentina Giorgio, Stefano Miceli Sopo · Journal of Allergy and Clinical Immunology · 2014
此处列出前 3 条
引用本文 2
GC-IMS and chemometrics identify critical flavor control points in egg yolk powder processing
被引 16Jiahui Song, Yaru Li, Fujun Guo · Food Control · 2025
Comparative analysis of quality characteristics and flavor compounds in caged and cage-free eggs based on untargeted flavoromics
被引 0Hongbo Zeng, Yue Zhang, Xuezhen Guo · Food Chemistry X · 2026
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