Ancheng Zhou

Works (3)

Updated: July 5th, 2023 16:03
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2000 journal article

Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197.

By: A. Zhou n, R. McFeeters n & H. Fleming n

author keywords: Cucumis sativus; pickle; Lactobacillus plantarum; lipoxygenase; lipid oxidation
MeSH headings : Aldehydes; Cucumis sativus; Fermentation; Gas Chromatography-Mass Spectrometry; Lactobacillus; Odorants; Oxidation-Reduction; Oxygen; Volatilization
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912.

By: A. Zhou n, R. McFeeters n & H. Fleming n

author keywords: GC-MS; hexanal; Curcuma longa; tartrazine; curcumin
MeSH headings : Ascorbic Acid / chemistry; Cucumis sativus / chemistry; Curcumin / chemistry; Fermentation; Gas Chromatography-Mass Spectrometry; Oxidation-Reduction; Volatilization
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Volatile compounds in cucumbers fermented in low-salt conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2117–2122.

By: A. Zhou n & R. McFeeters n

author keywords: Cucumis sativus; gas chromatography; mass spectrometry; Lactobacillus plantarum; Cucurbitaceae
Source: Web Of Science
Added: August 6, 2018