Hasil Pencarian - Jianchun Xie

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  1. 1
    Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV

    Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV oleh Xuelian Yang, Zhaoyang Pei, Wenbin Du, Jianchun Xie

    Diterbitkan 2023-08-01
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  2. 2
    A Versatile SERS Sensor for Multiple Determinations of Polycyclic Aromatic Hydrocarbons and Its Application Potential in Analysis of Fried Foods

    A Versatile SERS Sensor for Multiple Determinations of Polycyclic Aromatic Hydrocarbons and Its Application Potential in Analysis of Fried Foods oleh Shi Wang, Jie Cheng, Caiqin Han, Jianchun Xie

    Diterbitkan 2020-01-01
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  3. 3
    Comparison of Nutritional Quality and Volatile Flavor Compounds of Duck Leg Meat Roasted by Electric Oven with Two Roasting Methods

    Comparison of Nutritional Quality and Volatile Flavor Compounds of Duck Leg Meat Roasted by Electric Oven with Two Roasting Methods oleh Yang LIU, Kaixuan LI, Jinhua WANG, Jianan WANG, Jianchun XIE

    Diterbitkan 2023-11-01
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  4. 4
    Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

    Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses oleh Xuelian Yang, Xiangyu Zhang, Jianchun Xie, Dongdong Yang, Chengtao Wang

    Diterbitkan 2020-01-01
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  5. 5
    Efficient molasses utilization for low-molecular-weight poly-γ-glutamic acid production using a novel Bacillus subtilis stain

    Efficient molasses utilization for low-molecular-weight poly-γ-glutamic acid production using a novel Bacillus subtilis stain oleh Jing Li, Shengbao Chen, Jiaming Fu, Jianchun Xie, Jiansong Ju, Bo Yu, Limin Wang

    Diterbitkan 2022-07-01
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