Results 131 to 140 of about 2,354 (190)

Synthesis and Identification of 3-Oxazolines in Cocoa. [PDF]

J Agric Food Chem
Spooner HG, Balagiannis DP, Czepa A, Suess B, Trotin M, O'Nion P, Parker JK.   +6 more
europepmc   +1 more source

Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture. [PDF]

Curr Res Food Sci
Ye Y, Li L, Wang L, Zhang L, Zhang Q, Liu H, Xu X, Wang P.   +7 more
europepmc   +1 more source

Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural characterization and selective adsorption deodorization. [PDF]

Food Chem X
Xie H, Weng W, Ren Z, Liu S, Li S, Shi L.   +5 more
europepmc   +1 more source

Comparative Review of <i>O</i>,<i>O</i>'-, <i>N</i>,<i>O</i>-, and <i>N</i>,<i>N</i>'-Bidentate Ligands: Structural and Electronic Properties of β-Diketones, Enaminones, and β-Diketiminates. [PDF]

Molecules
Conradie J.
europepmc   +1 more source

Role of Scleroglucan Produced by <i>Sclerotium rolfsii</i> in Shaping the Microstructure, Rheology, and Flavour Profile of Full-Fat Yoghurts. [PDF]

Molecules
Bielecka MM, Dąbrowska AZ, Majcher MA, Aljewicz M.   +3 more
europepmc   +1 more source

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

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