研究论文
Isolation and identification of the bitter compound from Huangjiu
Zhendong Lu, Guangfa Xie, Dianhui Wu, Yang Li-xia, Zhao Jin, Zhiming Hu, Xibiao Xu, Jian Lu
Jiangnan University Zhejiang Shuren University North Dakota State University Shaoxing University
来源Food Chemistry
年份2021
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逐年被引趋势
1050
21
22
23
1024
25
26
关键指标
35
被引次数 · OpenAlex
2.84
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 9%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
35
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学术脉络
学科主题
生物医学Biochemical Analysis and Sensing Techniques
Fermentation and Sensory Analysis · Food Quality and Safety Studies
参考文献 35
Analysis and comparison of bacterial communities in two types of ‘wheatQu’, the starter culture of Shaoxing rice wine, using nested PCR-DGGE
被引 25Zheng-Bing Guan, Zhonghua Zhang, Yu Cao · Journal of the Institute of Brewing · 2012
Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)
被引 87Shuang Chen, Yan Xu · Journal of the Institute of Brewing · 2013
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
被引 321Jan Carlos Hufnagel, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2008
此处列出前 3 条
引用本文 35
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
被引 191Boye Liu, Nana Li, Fusheng Chen · Comprehensive Reviews in Food Science and Food Safety · 2022
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
被引 73Xinyu Chu, Wangsheng Zhu, Xue Li · Food Research International · 2024
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
被引 62He Li, Lifeng Li, Zhijun Zhang · Critical Reviews in Food Science and Nutrition · 2021
按被引量排序，此处列出前 3 条