Results 101 to 110 of about 806 (176)

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of <i>Monascus</i>-fermented cheese. [PDF]

Curr Res Food Sci
Wang Y, Wang Y, Meng T, Wang B, Wang Y.
europepmc   +1 more source

AeDA-Broschüre: Allergen-Immuntherapie in der Covid-19-Pandemie

Allergo Journal, 2020
openaire   +2 more sources

Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot. [PDF]

Foods
Li W, Wang Q, Huan H, Wu G, Jin Q, Zhang Y, Wang X.   +6 more
europepmc   +1 more source

Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa. [PDF]

J Agric Food Chem
Krause F, Steinhaus M.
europepmc   +1 more source

Telefonsprechstunde für Allergologen – neuer Service für AeDA-Mitglieder [PDF]

Allergo Journal, 2017
openaire   +1 more source

Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS. [PDF]

Food Chem X
Zhou D, Liu XY, Xie MQ, Xu HJ, Yi HH, Li DX, Hou RY, Cai HM, Wan XC, Granato D, Peng CY.   +10 more
europepmc   +1 more source

Clinical Efficacy of One Short Course of Mannan-Conjugated Birch Pollen Allergoid Immunotherapy: A Comparative Evaluation After Prior Placebo Treatment. [PDF]

J Clin Med
Del Pozo S, Wahrhusen N, Pfaar O, Raskopf E, Rybachuk A, Acikel C, Sahin H, Allekotte S, Subiza JL, Casanovas M, Cuevas M, Mösges R.   +11 more
europepmc   +1 more source

[Enhanced quality of documentation for biologic therapy of chronic rhinosinusitis through structured digital reporting and indication?] [PDF]

HNO
Hagemann J, Seifen C, Koll L, Reissig M, Leggewie B, Hackenberg B, Döge J, Helling K, Becker S, Klimek L, Matthias C, Ernst BP.   +11 more
europepmc   +1 more source

Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. [PDF]

Foods
Wang L, Han Y, Zhang X, Gao X, Xu Y, Wu Q, Tang K.   +6 more
europepmc   +1 more source

Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components. [PDF]

Food Chem X
Wang S, Dong T, Sun J, Chen H, Zhang H.
europepmc   +1 more source