研究论文
Comparative analysis of the aromatic profiles of citri sarcodactylis fructus from various geographical regions using GC-IMS, GC-MS, and sensory evaluation
Ying Xu, Lingyun Yao, Yi Wang, Jiansheng Shen, Da Chen, Tao Feng
Shanghai Institute of Technology Jinhua Academy of Agricultural Sciences University of Idaho
内容与影响
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逐年被引趋势
20100
24
2025
26
关键指标
35
被引次数 · OpenAlex
9.60
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 1%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
27
参考文献
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学术脉络
学科主题
生物医学Essential Oils and Antimicrobial Activity
Plant biochemistry and biosynthesis · Fermentation and Sensory Analysis
参考文献 27
Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties
被引 63Vinícius Caliari, Vívian Maria Burin, Jean Pierre Rosier · Food Research International · 2014
Study on Aroma Components in Fruit From Three Different Satsuma Mandarin Varieties
被引 41Yu Qiao, Bijun Xie, Yan Zhang · Agricultural Sciences in China · 2007
Anti-inflammatory effect of essential oil and its constituents from fingered citron (Citrus medica L. var. sarcodactylis) through blocking JNK, ERK and NF-κB signaling pathways in LPS-activated RAW 264.7 cells
被引 126Kil‐Nam Kim, Yeong-Jong Ko, Hye-Mi Yang · Food and Chemical Toxicology · 2013
此处列出前 3 条
施引文献 35
Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
被引 26Weilan Li, Luxi Zi, Ningmeng Xu · Food Chemistry X · 2024
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
被引 23Wenyuan Pang, Qiang Fu, Caixia Xu · Food Chemistry · 2025
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
被引 16Feifei Wang, Feifei Wang, Debin Guo · Food Bioscience · 2024
按被引量排序，此处列出前 3 条