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You searched for: Author/Creator Ni, RuijieLimit your search
- Ni, Ruijie [remove] 3
- 664 3
- Food -- Analysis -- Periodicals 3
- Food -- Composition -- Periodicals 3
- FHO fried huajiao oil -- FRHO fried red huajiao oil -- FGHO fried green huajiao oil -- HS-SPME/GC−MS headspace solid-phase microextraction−gas chromatography−mass spectrometry -- GC O gas chromatography−olfactometry -- OAV odor activity value -- OSME odor-specific magnitude estimation -- AI aroma intensity -- QDA quantitative descriptive analysis -- PCA principal component analysis -- OPLS-DA orthogonal partial least square discriminate analysis -- VIP variable importance in projection 1
- FPO fried mountain pepper oil -- HS SPME/GC−MS headspace−solid phase micro extraction−gas chromatography−mass spectrometry -- GC−O gas chromatography–olfactometry -- OAV Odor Activity Value -- DFA Detection frequency analysis -- DF Detection frequency -- DSA descriptive sensory analysis 1
- FSO fried shallot-flavored oil -- FSO1-5 represent shallot oil at 90 °C 110 °C 130 °C 150 °C and 170 °C respectively -- GC–MS gas chromatography-mass spectrometry -- PCA principal component analysis -- OPLS-DA orthogonal partial least-square analysis -- MR Maillard reaction -- SDE simultaneous distillation extraction -- OAVs Odor Activity Values -- RI retention indices -- GC-O gas chromatography–olfactometry -- DF detection frequency 1
- Fried huajiao oil (FHO) -- Aroma intensity (AI) -- Odor activity values (OAV) -- Orthogonal partial least square discriminate analysis (OPLS-DA) -- Aroma recombination and omission 1
- Fried mountain pepper oil (FPO) -- GC−MS−O -- Detection frequency analysis (DFA) -- Odor activity values (OAVs) -- Aroma recombination -- Omission tests 1
- Fried shallot oil (FSO) -- GC–MS -- Odor Activity Values (OAVs) -- Principal Component Analysis (PCA) -- Orthogonal partial least squares analysis (OPLS-DA) -- Classification 1