日本INSENT电子舌在肉制品品质评价中的在应用文集（三）

1、Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic
使用HS-SPME-GC-MS结合电子鼻和电子探针对不同NaCl替代品的干发酵香肠的风味特征进行表征      东北农业大学    Meat Science

2、1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing
基于1H nmr的代谢组学和感官评价对金华火腿传统加工和现代加工的风味物质进行了表征      宁波大学    Food Control 126 (2021) 107873

3、Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
用不同的烹饪方法制成的猪肋排和鸡汤的化学成分和感官特征    河南牧业经济学院    Food Chemistry 345 (2021) 128755

4、Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
利用HS-SPME-GC/MS结合电子鼻和电子舌对选定的哈尔滨红香肠的风味进行表征    东北农业大学    Meat Science 172 (2021) 108345

5、Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder

不同干燥方法结合发酵和酶解对鸡骨粉营养成分和风味的影响    江南大学    DRYING TECHNOLOGY

6、Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue,and HS-SPME/GC-MS
使用电子鼻、电子舌和HS-SPME/GC-MS评估熟鸡腿的风味特性与吸糖次数的关系    东北农业大学    LWT - Food Science and Technology 140 (2021) 110764

7、Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMSHS-GC-IMS
HS-GC-IMSHS-GC-IMS检测老化时间对南京水煮板鸭风味成分的影响      肉类加工与质量控制教育部重点实验室    LWT Available online 26 November 2021, 112870

8、Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations
基于电子感官评价的三个品种鸡蛋感官品质比较     中国农业科学院饲料研究所    Foods 2021, 10(9), 1984;

9、Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone
微波联合超声预处理对牛骨酶法水解产物风味及抗氧化活性的影响     江南大学食品科学与技术国家重点实验室   Food Bioscience Volume 44, Part A, December 2021, 101399

10、Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
通过接种不同乳酸菌改善低盐腊肠口感     东北农业大学食品学院   Food Research International Volume 145, July 2021, 110391

11、Effects of bromelain on the quality of smoked salted duck
使用冷压芝麻籽饼使法兰克福香肠的磷酸盐含量降低50%

     
12、Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis
基于GC-IMS和多元统计分析对不同死后陈化时间的嫩煮鸡肉风味和口感的探索    南京农业大学食品科学技术学院    Food Bioscience Volume 43, October 2021, 101326

13、Characterization of umami compounds in bone meal hydrolysate
骨粉水解液中鲜味化合物的表征     河南农业大学肉制品加工重点实验室    J. Food Sci. 2021;1–12.

14、Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
用电子舌和电子鼻结合HS-SPME-GC-MS评价不同木屑熏培根的风味特征      东北农业大学食品学院   Meat ScienceVolume 182, December 2021, 108626

15、Effect of different drying methods on the characteristics of chicken powder added with basil during storage
不同干燥方法对添加罗勒鸡肉粉贮藏特性的影响      江南大学食品科学与技术国家重点实验室    Drying Technology Received 15 Jan 2021

16、A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying
一种生产高品质罗勒风味鸡肉粉的新方法:超声波、微波真空和热风干燥      江南大学理工学院    Flavour Fragr J. 2021;36:323–331.