1.Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

作　　者：Enrique Durán-Guerrero ;Remedios Castro Mejías

出　　处：Foods. 2021 ;10(7):1628.doi:10.3390/foods10071628

出版社：MDPI Publishing

文章 ID：266006123

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2.Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

作　　者：Yu Zhang ;Yuwei Sun ;Huanlu Song 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102430

出版社：MDPI Publishing

文章 ID：1035665229

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3.Insight into the Structure–Odor Relationship of Molecules: A Computational Study Based on Deep Learning

作　　者：Weichen Bo ;Yuandong Yu ;Ran He 等

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142033

出版社：MDPI Publishing

文章 ID：1038854052

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4.Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

作　　者：Ignacio Arias-Pérez ;Ignacio Ontañón ;Vicente Ferreira 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070958

出版社：MDPI Publishing

文章 ID：1037270981

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5.An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

作　　者：Almudena Marrufo-Curtido ;Vicente Ferreira ;Ana Escudero 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030476

出版社：MDPI Publishing

文章 ID：1036569308

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6.Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

作　　者：Weiyu Cao ;Nan Shu ;Jinli Wen 等

出　　处：Foods. 2022 ;11(18).doi:10.3390/foods11182767

出版社：MDPI Publishing

文章 ID：1039390844

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