Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching

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Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching

ReferencesShowing 10 of 52 papers
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Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder.
  • Aug 7, 2020
  • Journal of Food Science and Technology
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Recent advances in solid phase microextraction with various geometries in environmental analysis.
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Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data
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Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice
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Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.
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Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry ( HS‐GC‐IMS )
  • Mar 25, 2022
  • Journal of Food Processing and Preservation
  • Zhen Liu + 4 more

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Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
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Volatile Compounds of Blanched, Fried Blanched, and Baked Blanched Garlic Slices
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Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments
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  • Journal of Food Process Engineering
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Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste.
  • Jul 9, 2020
  • Journal of food science and technology
  • Bin Zhang + 5 more

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