研究论文
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
Fei He, Changrong Xia, Shiqi Yang, Huifeng Li, Huifeng Li, Youming Li, Hehe Li, Hehe Li 等 13 位
Beijing Technology and Business University Inner Mongolia Electric Power (China) South China University of Technology
来源Food Chemistry
年份2024
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逐年被引趋势
20100
2025
26
关键指标
31
被引次数 · OpenAlex
7.75
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 2%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
29
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Phytochemicals and Antioxidant Activities · Tea Polyphenols and Effects
参考文献 29
Contribution of Nonvolatile Composition to Wine Flavor
被引 68María‐Pilar Sáenz‐Navajas, Purificación Fernández‐Zurbano, Vicente Ferreira · Food Reviews International · 2012
Production of alcohol-free dry red wine using molecular distillation technology
被引 1Jian Zhang · Food Science and Technology International · 2007
Factors affecting the ortho- and retronasal perception of flavors: A review
被引 57Erin Goldberg, Kun Wang, Jessica Goldberg · Critical Reviews in Food Science and Nutrition · 2016
此处列出前 3 条
引用本文 31
Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches
被引 23He Wang, Xiaomei Chen, Jie Sun · Food Chemistry · 2025
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
被引 15Changlin Zhou, Yashu Yu, Yiwen Zhu · Food Chemistry · 2025
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
被引 14Jiang Xie, Jiaxin Hong, Chunsheng Zhang · Food Chemistry · 2025
按被引量排序，此处列出前 3 条