Results 131 to 140 of about 2,311 (169)

Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis. [PDF]

Food Chem X
Wang J, Zhang D, Li J, Zou T, Wen R, Hou Y, Song H, Li H, Ma H, Shi J.   +9 more
europepmc   +1 more source

Multi-omics analysis of lipids and aroma compounds in beef under grain-fed and grass-fed production methods. [PDF]

Curr Res Food Sci
Li P, Yin Y, Fan S, Zhou L, Tian H, Zhang L, Li J, Ma K, Hu J, Yu Y, Zhao Q, Yang Y, Wang Y, Peng R, Zhang Y, Gao X, Qin Y, Zhang J, Tang C.   +18 more
europepmc   +1 more source

Exploration of Key Flavor Compounds in Five Grilled Salmonid Species by Integrating Volatile Profiling and Sensory Evaluation. [PDF]

Metabolites
Mori Y, Hatanaka A, Fukusaki E.
europepmc   +1 more source

QAL333's antitumor activity and predictive modeling: integrated transcriptomic-bioinformatic analysis reveals selective cytotoxicity and sensitivity determinants. [PDF]

Sci Rep
Kim HH, Im S, Kim J, Jo Y, Hong E, Jang SY, Sung J, Jacchetti E, Raimondi MT, Ryu EJ, Kim YJ, Sim J, Park S.   +12 more
europepmc   +1 more source

Discovery of a Human Metabolite That Mimics the Bacterial Quorum-Sensing Autoinducer AI-2. [PDF]

J Am Chem Soc
Shine EE, Valastyan JS, Ying VY, Huang JZ, Seyedsayamdost MR, Bassler BL.   +5 more
europepmc   +1 more source

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium. [PDF]

Food Sci Anim Resour
Oh YN, Kim HY.
europepmc   +1 more source

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry [PDF]

A Giri, A Hallier, A Nauš, AM Abend, B Nordvi, B Plutowska, BCJ Zoeteman, C Prost, C Prost, C Ranson Von, D Bartschat, D Chen, D Khiari, DA Forss, DB Josephson, DB Josephson, EN Frankel, F Shahidi, G Hall, G Xu, GG Cayhan, H Pyysalo, H Sugisawa, H Tamura, H Tamura, HH Baek, HJ Jang, HY Chung, HY Chung, HY Chung, J Iglesias, J Iglesias, J Niimi, JE Amoore, JE Cometto-Muñiz, KA Deadman, KO Schnabel, KR Cadwallader, Lin-min Zhao, M Wurzenberger, ME Mason, Na Wu, Ning-ping Tao, P Pollien, PH Linssen, R Sävenhed, RJ Hsieh, S González, S Guen Le, S Selli, SM Ruth Van, SQ Gu, T Aro, T Sérot, T Unemoto, TJ Siek, U Gasser, V Varlet, W Wei, W Wu, Wei Wu, WS Cain, Xiao Qin, Y Cha, Y Liu, Y Liu, Y Nagata, YJ Cha, Yu-qi Li   +68 more
core   +1 more source

Autoinducer 2 as a universal language in microbial consortia: decoding molecular mechanisms, ecological impacts, and application. [PDF]

Gut Microbes
Guo S, Mao B, Tang X, Zhang Q, Zhao J, Chen W, Cui S.   +6 more
europepmc   +1 more source

Comparative Analysis of Dried Water Bamboo Shoots Using Different Drying Methods: Physicochemical Properties and Flavor. [PDF]

Foods
Tong X, Zhu K, Wu S, Liu X, Liu C, Wang J, Liu H, Chen B, Wang X, Jiang Y, Qiao Y, Zhang Y.   +11 more
europepmc   +1 more source

Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea. [PDF]

Foods
Tripodi G, Torre M, Verzera A, Cincotta F.   +3 more
europepmc   +1 more source