Reference health
Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme
37/37 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
3 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 37 checked references that resolve
resolves10.1016/j.foodchem.2005.09.001
Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography
resolves10.1021/cr040097y
Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4<i>H</i>-thiazine: Extraordinary Maillard Flavor Compounds
resolves10.1007/s11746-997-0080-6
Odor and flavor contribution of 2‐pentyl pyridine to soy protein isolates
resolves10.1111/j.1365-2621.1989.tb07922.x
Acid Inactivation of Soybean Lipoxygenase With Retention of Protein Solubility
resolves10.1111/j.1365-2621.2011.02687.x
Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product
resolves10.1016/j.foodres.2007.01.003
Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
resolves10.1007/s00217-008-0931-x
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
resolves10.1016/j.jplph.2011.12.003
Characterization of l-phenylalanine metabolism to acetophenone and 1-phenylethanol in the flowers of Camellia sinensis using stable isotope labeling
resolves10.1021/jf060728k
Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations
resolves10.1021/jf501214c
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
resolves10.1021/jf0705015
Characterization of the Key Aroma Compounds in Apricots (<i>Prunus armeniaca</i>) by Application of the Molecular Sensory Science Concept
resolves10.1016/j.lwt.2017.08.080
Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma
resolves10.1021/jf202942h
Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars
resolves10.1021/jf400353h
Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce
resolves10.1021/jf00057a025
Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes
resolves10.1073/pnas.0603732103
Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester
resolves10.1007/s002530050999
Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta , Ischnoderma benzoinum and Dichomitus squalens
resolves10.1111/1750-3841.14771
Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce
resolves10.1021/jf0631225
Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk
resolves10.1016/j.molcatb.2012.11.004
LOXPsa1, the first recombinant lipoxygenase from a basidiomycete fungus
resolves10.1021/jf0502698
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
resolves10.1021/acs.jafc.9b02601
Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept
resolves10.1021/jf0709092
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
resolves10.1111/j.1365-2621.1998.tb15860.x
Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans
resolves10.1007/s00217-017-3003-2
Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction
resolves10.1016/j.jcs.2006.07.002
Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
resolves10.1016/j.foodchem.2018.12.048
HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
resolves10.1016/j.foodchem.2008.05.024
Changes in some components of soymilk during fermentation with the basidiomycete Ganoderma lucidum
resolves10.1016/j.lwt.2014.05.027
Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa
resolves10.1021/jf062274x
Selected Odor Compounds in Soymilk As Affected by Chemical Composition and Lipoxygenases in Five Soybean Materials
resolves10.1016/j.foodres.2018.04.036
Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
resolves10.1021/jf3016199
Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods
The 3 references without a DOI — listed, not checked
no DOI — not checkedLeffingwell & Associates (2019). Odor & flavor detection thresholds in water (in parts per billion). https://www.leffingwell.com/odorthre.htm. Accessed 20.09.2019.
no DOI — not checked5-Minuten-Methoden zur genauen Bestimmung des Alkohol-Zucker-und Gesamt-S0 2-Gehaltes (durch Destillation) in Weinen und Fruchtsäften
no DOI — not checked10.1016/j.foodchem.2020.127591_b0155
What this badge says. CiteStamped means the CHECKABLE references of this
work were clean at the dated check: each resolved to a known work in a public registry, and none
carried a retraction notice at that time. It says nothing about the quality, findings,
or importance of the work itself, and nothing about references deposited without a DOI.
checked 2026-07-22 — re-checked daily as this page is visited; titles and statuses come from Crossref and DataCite and are not part of the signed record
Embed this badge
Both snippets point at the live badge image and link back to this page. The badge re-renders from the daily check, so an embed never goes stale by more than a day of visits.
<a href="https://citestamp.com/citestamped/10.1016/j.foodchem.2020.127591"><img src="https://citestamp.com/citestamped/10.1016/j.foodchem.2020.127591/badge.svg" alt="CiteStamped reference-health badge" width="460" height="64"></a>
[](https://citestamp.com/citestamped/10.1016/j.foodchem.2020.127591)