Results 91 to 100 of about 6,504 (203)

GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)

Heliyon, 2019
Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes.
Prashant K. Mishra, Jyoti Tripathi, Sumit Gupta, Prasad S. Variyar   +3 more
doaj   +1 more source

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters. [PDF]

, 2019
Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in the brain.
Ebeler, Susan E, Heymann, Hildegarde, Hjelmeland, Anna K, Johnson, Arielle J   +3 more
core  

Meta‐Analysis of PQ Grass 27600 SU Efficacy and Quality of Life From Phase III Trials

Allergy, Volume 80, Issue 7, Page 2055-2058, July 2025.
Stefan Zielen, Jonathan A. Bernstein, Oliver Pfaar, Lawrence DuBuske, Ralph Mösges, Sven Becker, Fiona Sellwood, Matthias F. Kramer, Murray Skinner, Pieter‐Jan de Kam   +9 more
wiley   +1 more source

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Molecules, 2019
Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis.
Jiaheng Lyu, Yue Ma, Yan Xu, Yao Nie, Ke Tang   +4 more
doaj   +1 more source

Poesía quechua contemporánea de Ayacucho

Escritura y Pensamiento
La revista Tikanka es una publicación realizada por la Asociación de Escritores de Ayacucho (AEDA). Es una revista que aparece en el 2001 y cierra su publicación en el 2004, durante este tiempo se editan 12 números de manera trimestral. En los diferentes
Gabriel De la Cruz Espinoza
doaj   +1 more source

Intent aware data augmentation by leveraging generative AI for stress detection in social media texts [PDF]

PeerJ Computer Science
Stress is a major issue in modern society. Researchers focus on identifying stress in individuals, linking language with mental health, and often utilizing social media posts.
Minhah Saleem, Jihie Kim
doaj   +2 more sources

L'ufficio aquileiese alla luce del progetto CAO-ECE [PDF]

, 2004
Il contributo vuole illustrare alcuni punti degni di attenzione nel repertorio dell’'ufficio divino, e presentare dei metodi che possano promuovere una ulteriore ricerca: il progetto "Corpus Antiphonalium Officii - Ecclesiarum Centralis Europae", creato ...
Dobszay, László
core   +1 more source

Una estructura espacial recurrente en el libro I de la Eneida [PDF]

, 2000
Fil: La Fico Guzzo, María ...
La Fico Guzzo, María Luisa
core  

Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand

CyTA - Journal of Food
Thai fish sauces produced from anchovies caught from three different coastal regions of Thailand [the western (WT), eastern (ET), and southern (ST)] had similar overall sensory aroma profiles with strong fishy and meaty odours followed by sweet, cheesy ...
Wasana Wongngam, Thanaporn Pengjun, Apiniharn Phewpan, Chanchana Siripanwattana, Nattapon Deesom, Suwimon Keeratipibul, Thiranan Kunanopparat   +6 more
doaj   +1 more source

The main aromatic compounds in sugar fried Yanshan chestnut flesh

Cogent Food & Agriculture
The unique flavor profile of sugar-fried Yanshan chestnuts is determined by their distinct aroma components. Research on these components is conducted using molecular sensory science.
Jinghan Cao, Yin Yang, Ruiguo Cui, Jing Zou, Jianlan Liang   +4 more
doaj   +1 more source