Dissertation　

About 81 item dissertation in line with Volatile Compounds query results,the following is 1 to 50(Search took 0.064 seconds)

  1. The Component Analysis of Brontispa longissima(Gestro) Enticing Asecodes hispinarum,WuYueHuan/Zhongkai University of Agriculture and Engineering,0/12
  2. Green Tea Volatiles and Its Influence to Alleviate the Fatigue of Human Body,ZhangXiaoLing/Zhejiang Forestry University,0/17
  3. Studies on the Processing of Water Dropwort Tea and Its Bioactivity,ZhangHongHui/Zhejiang University,0/20
  4. Characterization of Volatiles in the Six Most Well-known Distilled Spirits,ZhengXiangPing/Yantai University,0/99
  5. Evolution of Expression of Hydroperoxide Lyase Gene, Enzyme Activity and Volatile Compounds of Cabernet Sauvignon (Vitis Vinifera L.),GaoJinShan/Northwest University of Science and Technology,0/25
  6. Developing Allium Mongolicum Regel Sauce by Combination Sensory Evaluation and Fingerprint Technology,WangJunKui/Shanghai Ocean University,,0/32
  7. Analysis of Volatile Components and Study on Age Discrimination of Zhenjiang Aromatic Vinegar,SunZongBao/Jiangsu University,0/20
  8. Effects of Thinning on Volatile Compounds in Wine Grapes and Wines,LiuPinHe/Qilu Industrial University,0/4
  9. Antimicrobial Effects of Volatiles Produced by Two Antagonistic Bacillus Strains on the Anthracnose Pathogen in Postharvest Mangos,ZhengMin/Shandong Agricultural University,0/14
  10. Production of Wine from Tomato(Lycopersicon Esculentum Mill.)Using Saccharomyces Bayanus, BV818,John Owusu/Jiangsu University,0/2
  11. Effect of Addition of Soy Protein Isolate on Goat Cheese Quality,ZhuMin/Shandong Agricultural University,0/14
  12. Study of Free Amino Acids Participated in Maillard Reaction of Flavor Formation of Jinhua Ham,ZhaoJingLi/Henan Agricultural University,0/121
  13. Study on the Processing Technology of Liquid Smoked Beef and Changes of Its Quality During Storage Period,Solongoo Enkhtaivan/Ocean University of China,0/1
  14. Study on the Production and Antioxidant Activity of Soybean-Grain Tempeh,DingYi/Nanjing Agricultural College,0/21
  15. Primary Research and Safety Evaluation of "Yidixiang" from Savory Lfavor by GC-MS,YangZuoZuo/Anhui Agricultural University,0/15
  16. The Mechanism of the Flavor Reversion of Soybean Oil,RuoWenZuo/Tianjin University of Science and Technology,0/7
  17. Research on the Changes of the Trypical Physical and Chemical Properties in Soybean Oil during the Different Types of Frying System,ZhangQing/China Agricultural University,0/8
  18. Analysis of Volatile Compounds in Cyperus Rotundus Tubers by a Solid-Phase Extraction Element Combined with Headspace Extraction and Thermal Desorption-Gas Chromatography/Mass Spectrometry,ZhangJunMei/Zhejiang University of Technology,0/30
  19. Analysis of Volatile Compounds from Curcuma by Flash Evaporation-Gas Chromatography-Mass Spectrometry,ChenShuang/Zhejiang University of Technology,0/36
  20. Study on the Chemical Composition and Biological Activity of Trachyspermum ammi (L.) Sprague,LiuLingLing/Xinjiang University,0/26
  21. Carrot Seeds Chemical Composition Analysis and Its Ifngerprint,LiuZuoZuo/Xinjiang University,0/74
  22. Screening and Determination of Active Components and Analysis of Volatile Compounds from Bamboo Leaves of the Genus Bambusa,WangJin/Chinese Academy of Forestry,2/163
  23. Influence of Several Chemical Agents on Grape Fruit Quality and Residue Analysis,ZhangNa/Shandong Agricultural University,0/58
  24. Mechanism of Herbivore-induced Artemisia Ordosica Volatiles in Host Plant Selection of Insect Pests,ZhangHui/Beijing Forestry University,0/22
  25. Studies on the Biology and Control of Thrips Hawaiiensis(Morgan),ZhangFan/Huazhong Agricultural University,0/2
  26. Western flower thrips preliminary study on behavioral responses to plant volatiles,WangJingLing/Shaanxi Normal University,0/174
  27. Research on the Change of the Main Volatile Compounds in Drying Technology of Green Tea,DongJiFen/Zhejiang University,0/73
  28. Volatile Compounds among Chinese, European and American Oaks,ZhouShuang/Jiangnan University,0/44
  29. Study on Flavor and Physiological Active of Soy Sauce,ZhangZuoJie/Zhejiang Technology and Business University,0/140
  30. The Study for Influence of Quality of Rice Wine by Ultrasonic Treatment and Its Mechanism,ShuJie/Zhejiang University,0/137
  31. Changes of Color and Volatile Flavor Compounds of Fuctus Mume during the Smoking Process and Its Application,DingChao/South China University of Technology,0/114
  32. Application of Kinetic Model to Predict the Shelf-life of Instant Scallop,LiWeiQing/Agricultural University of Hebei,0/95
  33. Study on Biochemical Changes & Quality Control During Acetes Chinensis Dry-Processing and Storage,WangYan/Zhejiang University of Technology,0/133
  34. Studies on Instant Smoked Tilapia,ShengJinFeng/Guangxi University,0/198
  35. Flavor Maintenance and Antioxidation of Cushions,HuangKe/South China University of Technology,0/9
  36. Study on the Changes of Volatile Compounds of Sachima during Shelf Life and Improvements of Quality,WangYanRong/South China University of Technology,0/142
  37. The Research on Flavonoids and Volatile Compounds in Chestnut Flowers,ZhangJianWang/Hebei Normal University of Science and Technology,1/126
  38. Ultrasonic Nebulization Headspace Single Drop Microextraction of Volatile Compounds in Fruit Juices and Amomum tsao-ko Crevost Et Lemaire,JiangChengFei/Jilin University,0/25
  39. Studies on the Preparation of Basic Thermal Process Beef Flavorings by Maillard Reaction of Model System,TanBin/Jiangnan University,16/1157
  40. Prediction of Sodium Nitrite Content in Meat and Research on the Flavor Reaction Model Systems of Dry-cured Meat,SongYong/China Agricultural University,5/775
  41. Studies on Procyanidins from Sorghum Episperm and the Mechanism of Its Effects on the Volatile Component in Distilled Liquor,LiuZuo/Huazhong Agricultural University,3/428
  42. Compounds Extraction and Quarlity Identification of Beverage Plants,SunQingLei/Zhejiang University,1/505
  43. Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes,WangZuo/Jiangnan University,1/600
  44. Flavor Character of Silver Carp and the Influence of Heating History on the Silver Carp Flavor,LiuJingKe/Huazhong Agricultural University,10/476
  45. Analysis on Volatile Components of Narcissus Tazetta Var. Chinensis and Influence Facctors,PengAiMing/Chinese Academy of Forestry,0/107
  46. Study on Indirect Drying Mechanism of Sludge and on Pollutants Emission During Sludge Treatment Processes,DengWenYi/Zhejiang University,0/410
  47. Application and Investigation of Volatile Compound Analysis by Adsorption-thermal Desorption,ChengWeiNa/Zhejiang University,3/207
  48. Study on the Application of Ultrasonic in Salting Processing of Salted Duck,ZhongSaiYi/Nanjing Agricultural College,10/401
  49. The Formation and Function of Mainly Microbial Enzymes in Naturally Fermented Soybean Paste,SunChangYan/Northeast Agricultural University,12/700
  50. Quantitative Analysis and Comparing of Volatile Flavor Compounds of Oriental Melons and Muskmelons,WangCaiXia/Gansu Agricultural University,5/191

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