Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging. [PDF]
Huang H +5 more
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Assessment of pulmonary fibrosis using weighted gene co-expression network analysis. [PDF]
Drake C, Zobl W, Escher SE.
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The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup. [PDF]
Wu S +6 more
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Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic Compounds. [PDF]
Huang J +9 more
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Substituent effects in <i>N</i>-acetylated phenylazopyrazole photoswitches. [PDF]
Tovtik R +4 more
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Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. [PDF]
Zong L +6 more
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Characterization of Volatile Profile of Different Kiwifruits (<i>Actinidia chinensis</i> Planch) Varieties and Regions by Headspace-Gas Chromatography-Ion Mobility Spectrometry. [PDF]
Du L +7 more
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Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics. [PDF]
Cheng Y +9 more
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Potential of DPD ((S)-4,5-dihydroxy-2,3-pentanedione) Analogs in Microparticulate Formulation as Vaccine Adjuvants. [PDF]
Joshi D, Shah S, Chbib C, Uddin MN.
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