Results 91 to 100 of about 4,920 (122)

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains. [PDF]

Food Chem X
Sun H, Zu Z, Li J, Cao Y, Fang R, Shen S, Chen M, Tang Y, Jiang Z, Chen Q, Wang Y, Gao X.   +11 more
europepmc   +1 more source

A novel "tea nurturing flowers" perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma. [PDF]

NPJ Sci Food
Pan Y, Xiang L, Yang L, Wang X, Feng X, Lu J, Wang D, Zhang J, Chen M, Yan A, Guo H, Zhao R, Zhang H, Yuan J, Ren G, Chu Q, Chen P.   +16 more
europepmc   +1 more source

Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Foods
Wang Y, Jiao L, Gui Y, Zhao W, Chen L, Chen X, Chen J, Li Y, Song L, Yu X.   +9 more
europepmc   +1 more source

Beyond pigments and perfumes: engineering in the carotenoid and apocarotenoid spectrum, novel enzymes, and synthetic biology strategies. [PDF]

Front Bioeng Biotechnol
Ravi Gopal B, Wang ZQ.
europepmc   +1 more source

Seasonal and spatial shifts in the volatile chemical profile of Cymodocea nodosa across marine and lagoon ecosystems. [PDF]

Sci Rep
Coquin S, Ormeno E, Ouisse V, Pasqualini V, Monnier B, Lecareux C, Fernandez C, Saunier A.   +7 more
europepmc   +1 more source

Semiochemicals and odorant receptors underlying potato cultivar susceptibility and resistance to potato tuber moth. [PDF]

Proc Natl Acad Sci U S A
Chen R, Hu W, Hu Q, Yan J, Yin J, Khamis FM, Gao Y, Leal WS.   +7 more
europepmc   +1 more source

Impact of co-fermentation with <i>Debaryomyces hansenii</i> and <i>Bacillus subtilis</i> on the flavor characteristic of dark tea infusion. [PDF]

Front Nutr
Ma JR, Liu LL, Zhang JM, Wang YL, Hou AX, Hu L, Zhu MZ, Chen YL, Xiao Y, Kong WP.   +9 more
europepmc   +1 more source

Rehmannins A-D, Anti-inflammatory Carotenoid Pigments from the Fresh Root of <i>Rehmannia glutinosa</i>. [PDF]

Org Lett
Zhong LW, Sun P, Liu KP, Zhang YT, Li K, Chen JL, Chen L, Yang J, Jia K, Ding G.   +9 more
europepmc   +1 more source

Study on Aroma Formation During the Withering Period of Ningchow Black Tea. [PDF]

Foods
Huang Y, Li Z, Ke Y, Tu J, Xie F, Yan C, Zhong K, Chen Q.   +7 more
europepmc   +1 more source

Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with <i>Latilactobacillus sakei</i>. [PDF]

Molecules
Wang Q, Ji L, Dong X, Zhang S, Liu K, Zheng J.   +5 more
europepmc   +1 more source