Results 151 to 160 of about 16,465 (207)

Acetoin & diacetyl production by yeasts.

Indian journal of experimental biology, 1976
N K, Yadav, K G, Gupta
openaire   +1 more source

Rapid monitoring of fermentations: a feasibility study on biological 2,3-butanediol production. [PDF]

Biotechnol Biofuels Bioprod
Tillman Z, Peterson DJ, Dowe N, Wolfrum E.   +3 more
europepmc   +1 more source

MECHANISMS OF FORMATION OF ACETOIN BY BACTERIA

Journal of Biological Chemistry, 1952
openaire   +2 more sources

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

Cyclization Reaction of α‑Hydroxyketones with Anthranilamides or 2‑Aminobenzenesulfonamides for the Synthesis of Quinazolinones and Benzothiadiazines. [PDF]

ACS Omega
Niu ZX, Zhang QY, Zhao XY, Sun HP, Wu ZW, Chao LL, Gao WY, Li H.   +7 more
europepmc   +1 more source

Effects of dietary valine/isoleucine ratio and slaughter weight on the composition of pork flavor precursors. [PDF]

Anim Nutr
Tan M, Zeng Q, Yan E, Liu X, Yin J.
europepmc   +1 more source

Integrating genomics and targeted metabolite profiling to elucidate disease-suppression mechanisms of <i>Bacillus velezensis</i> GFB08. [PDF]

Curr Res Microb Sci
Cho YT, Ting HM, Wang BW, Tsai YC, Wang HY, Yang YL, Ariyawansa HA.   +6 more
europepmc   +1 more source

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. [PDF]

Food Chem X
Zong L, Qu H, Wang W, Chen D, Wa Y, Huang Y, Gu R.   +6 more
europepmc   +1 more source

Unraveling the Relationship Between Lipids and Volatile Organic Compounds in <i>Longissimus Dorsi</i> of Chuanbai Rex and New Zealand White Rabbits. [PDF]

Foods
Zeng M, Li Y, Wang X, Bai T, Cheng J, Wu Z, Huang X, Wang B, Zhang R, Zhang J, Wang W.   +10 more
europepmc   +1 more source

Conventional Versus Accelerated Dry-Aged Meat: Chemical and Sensory Profiles of Longissimus lumborum Muscles From Nellore and Angus × Nellore Crossbreeds. [PDF]

J Food Sci
Guimarães AS, Guimarães JS, Carmo LRD, Andrade BF, Silva VMD, Ramos ALS, Ramos EM.   +6 more
europepmc   +1 more source