Pang X - Search Results

1

Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.

Luo D, Pang X, Xu X, Bi S, Zhang W, Wu J. Luo D, et al. Among authors: pang x. J Agric Food Chem. 2018 Jun 6;66(22):5612-5620. doi: 10.1021/acs.jafc.8b01019. Epub 2018 May 22. J Agric Food Chem. 2018. PMID: 29746115

2

Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.

Pang X, Guo X, Qin Z, Yao Y, Hu X, Wu J. Pang X, et al. J Agric Food Chem. 2012 May 2;60(17):4179-85. doi: 10.1021/jf300149m. Epub 2012 Apr 20. J Agric Food Chem. 2012. PMID: 22497266

3

Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests.

Pang X, Chen D, Hu X, Zhang Y, Wu J. Pang X, et al. J Agric Food Chem. 2012 Oct 24;60(42):10426-32. doi: 10.1021/jf302373g. Epub 2012 Oct 9. J Agric Food Chem. 2012. PMID: 22970770

4

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.

Pang X, Cao J, Wang D, Qiu J, Kong F. Pang X, et al. J Agric Food Chem. 2017 May 24;65(20):4140-4145. doi: 10.1021/acs.jafc.7b00559. Epub 2017 May 10. J Agric Food Chem. 2017. PMID: 28393526

5

Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.

Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H, Kong F. Pang X, et al. Food Chem. 2019 Dec 15;301:125307. doi: 10.1016/j.foodchem.2019.125307. Epub 2019 Aug 1. Food Chem. 2019. PMID: 31387043

6

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.

Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J. Pang X, et al. J Agric Food Chem. 2019 Nov 27;67(47):13139-13149. doi: 10.1021/acs.jafc.9b05321. Epub 2019 Nov 14. J Agric Food Chem. 2019. PMID: 31631665

7

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.

Bi S, Xu X, Luo D, Lao F, Pang X, Shen Q, Hu X, Wu J. Bi S, et al. Among authors: pang x. J Agric Food Chem. 2020 Mar 4;68(9):2718-2727. doi: 10.1021/acs.jafc.9b07711. Epub 2020 Feb 18. J Agric Food Chem. 2020. PMID: 32013424

8

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).

Xu X, Wu B, Zhao W, Pang X, Lao F, Liao X, Wu J. Xu X, et al. Among authors: pang x. Food Microbiol. 2020 Oct;91:103510. doi: 10.1016/j.fm.2020.103510. Epub 2020 Apr 15. Food Microbiol. 2020. PMID: 32539980

9

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Zhang W, Lao F, Bi S, Pan X, Pang X, Hu X, Liao X, Wu J. Zhang W, et al. Among authors: pang x. Food Chem. 2021 Jan 30;336:127721. doi: 10.1016/j.foodchem.2020.127721. Epub 2020 Aug 1. Food Chem. 2021. PMID: 32763731

10

Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments.

Sheng X, Lin Y, Cao J, Ning Y, Pang X, Wu J, Kong F. Sheng X, et al. Among authors: pang x. J Agric Food Chem. 2021 Jan 13;69(1):332-344. doi: 10.1021/acs.jafc.0c06244. Epub 2020 Dec 28. J Agric Food Chem. 2021. PMID: 33370113

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