研究论文

Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS

Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu

Bohai University　Ludong University

来源Food Chemistry

年份2025

DOI10.1016/j.foodchem.2025.143881

原文https://doi.org/10.1016/j.foodchem.2025.143881

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摘要与影响

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逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

1.12

领域内被引倍数
同类平均 = 1

前 29%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

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依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

化学

Analytical chemistry methods development

Meat and Animal Product Quality · Analytical Chemistry and Chromatography

参考文献 42

Optimization of the HS-SPME–GC–IT/MS method using a central composite design for volatile carbonyl compounds determination in beers

N. Moreira, Sónia Meireles, Tiago Brandão · Talanta · 2013

被引 81

Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils

Chunhua Ma, Jiaojiao Ji, Connieal Tan · Talanta · 2013

被引 46

Synergistic hierarchical silicone-modified polysaccharide hybrid as a soft scaffold to control cell adhesion and proliferation

Wei-Chen Huang, Kun-Ho Liu, Ta‐Chung Liu · Acta Biomaterialia · 2014

被引 13

此处列出前 3 条

引用本文 3

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination

Yuqi Xie, Yingying Zhang, Wenxi Qi · Food Chemistry X · 2026

被引 1

Breed-Associated Roasted Aroma Signatures Across Eight Chinese Sheep Breeds: Integrating Fatty Acid Composition, Volatile Profiles, and Aroma-Active Compounds

Bin Chen, Jinlong Li, Wujun Liu · Foods · 2026

被引 0

Food Safety Assessment Based on Determination of Lipid Degradation Products in Meat Products

Jorge Lopez-Tellez, Enoch Olvera-Ureña, Rubén Domínguez · Foods · 2026

被引 0

按被引量排序，此处列出前 3 条

研究论文

Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS

Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu

Bohai University　Ludong University

来源Food Chemistry

年份2025

DOI10.1016/j.foodchem.2025.143881

原文https://doi.org/10.1016/j.foodchem.2025.143881

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

1.12

领域内被引倍数
同类平均 = 1

前 29%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

化学

Analytical chemistry methods development

Meat and Animal Product Quality · Analytical Chemistry and Chromatography

参考文献 42

Optimization of the HS-SPME–GC–IT/MS method using a central composite design for volatile carbonyl compounds determination in beers

N. Moreira, Sónia Meireles, Tiago Brandão · Talanta · 2013

被引 81

Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils

Chunhua Ma, Jiaojiao Ji, Connieal Tan · Talanta · 2013

被引 46

Synergistic hierarchical silicone-modified polysaccharide hybrid as a soft scaffold to control cell adhesion and proliferation

Wei-Chen Huang, Kun-Ho Liu, Ta‐Chung Liu · Acta Biomaterialia · 2014

被引 13

此处列出前 3 条

引用本文 3

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination

Yuqi Xie, Yingying Zhang, Wenxi Qi · Food Chemistry X · 2026

被引 1

Breed-Associated Roasted Aroma Signatures Across Eight Chinese Sheep Breeds: Integrating Fatty Acid Composition, Volatile Profiles, and Aroma-Active Compounds

Bin Chen, Jinlong Li, Wujun Liu · Foods · 2026

被引 0

Food Safety Assessment Based on Determination of Lipid Degradation Products in Meat Products

Jorge Lopez-Tellez, Enoch Olvera-Ureña, Rubén Domínguez · Foods · 2026

被引 0

按被引量排序，此处列出前 3 条