Results 111 to 120 of about 806 (176)

Co-cultivation effects of <i>Lactobacillus plantarum</i> and <i>Pichia pastoris</i> on the key aroma components and non-volatile metabolites in fermented jujube juice. [PDF]

RSC Adv
Feng T, Cai W, Sun W, Yu S, Cao J, Sun M, Wang H, Yu C, Kang W, Yao L.   +9 more
europepmc   +1 more source

Decoding the specific minty-like aroma of 'Rucheng baimaocha' (camellia pubescens) black tea. [PDF]

Food Chem X
Ouyang J, Jiang R, An H, Ou X, Wang J, Xie H, Fu W, Zhang J, Chen H, Liu Q, Li J, Wen H, Xiong L, Huang JA, Liu Z.   +14 more
europepmc   +1 more source

Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods. [PDF]

Food Sci Biotechnol
Cho IH, Peterson DG.
europepmc   +1 more source

Expert Opinion: A Call for Early and Appropriate Symptomatic Treatment in Acute Respiratory Infections to Prevent Escalation. [PDF]

Healthcare (Basel)
Kardos P, Fal A, Gessner A, Kuchar E, Ude C, Klimek L.   +5 more
europepmc   +1 more source

Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy. [PDF]

Foods
Yu H, Zheng S, Chen L, Wang J, Liu H, Zhang J, Huang M, Wu J, Zhao D, Li J.   +9 more
europepmc   +1 more source

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries. [PDF]

Foods
Zheng Y, Oellig C, Vetter W, Bauer V, Liu Y, Chen Y, Zhang Y.   +6 more
europepmc   +1 more source

Characterization of <i>Xiaoqu Qingxiangxing</i> Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments. [PDF]

Food Chem X
Li C, Yin L, Zhu W, Luo M, Zou M, Song Y, Zhang Y, Qiu S, Zeng X, Yan Y.   +9 more
europepmc   +1 more source

Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS-SPME-GC-O-MS and HS-GC-IMS Technology Coupled with OAV. [PDF]

Foods
Tang K, Chen C, Liu Y, Li S, Luo Y, Chen X, Wu Z.   +6 more
europepmc   +1 more source

Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis. [PDF]

Food Chem X
Li Z, Wang T, Jiang H, Wang WT, Lan T, Xu L, Yun YH, Zhang W.   +7 more
europepmc   +1 more source