1

Effect of mechanical vibration on postharvest quality and volatile compounds of blueberry fruit

機(jī)械振動(dòng)對(duì)藍(lán)莓果實(shí)采后品質(zhì)及揮發(fā)性物質(zhì)的影響

單位：沈陽(yáng)師范大學(xué)　

2

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

通過(guò)分子感官科學(xué)的方法深入了解紅莓汁中的主要芳香活性化合物

單位：中國(guó)農(nóng)業(yè)大學(xué)食品科學(xué)與營(yíng)養(yǎng)工程學(xué)院

3

Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics

非工業(yè)鮮芒果汁的保質(zhì)期:微生物安全性、營(yíng)養(yǎng)和感官特性

單位：西北農(nóng)林科技大學(xué)

4

Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

相對(duì)濕度對(duì)微波熱風(fēng)干燥特性及干燥佛手片品質(zhì)的影響

單位：浙江師范大學(xué)

5

Novel assisted/unassisted ultrasound treatment: Effect on respiration rate, ethylene production, enzymes activity, volatile composition, and odor of cherry tomato

新型輔助/獨(dú)立超聲處理對(duì)櫻桃番茄呼吸速率、乙烯產(chǎn)量、酶活性、揮發(fā)性成分和氣味的影響

單位：江蘇大學(xué)食品與生物工程學(xué)院

6

Improving performance: A collaborative strategy for the multi-data fusion of electronic nose and hyperspectral to track the quality difference of rice

提高性能:一種多數(shù)據(jù)融合的電子鼻和高光譜跟蹤水稻品質(zhì)差異的協(xié)作策略

單位：東北電力大學(xué)自動(dòng)化工程學(xué)院