Results 121 to 130 of about 1,796 (165)

ERNIE-TextCNN: research on classification methods of Chinese news headlines in different situations. [PDF]

Sci Rep
Yan Y.
europepmc   +1 more source

Characterization of the Major Odor-Active Compounds in the Rhizome of the Greater Galangal (<i>Alpinia galanga</i>). [PDF]

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

Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments. [PDF]

Food Chem X
Li X, Zhang C, Li S, Wang H, Yu P, Shao H, ShenhaoWang, Wang H, Jin F.   +8 more
europepmc   +1 more source

Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg. [PDF]

J Agric Food Chem
Tran TKL, Gillich E, André A, Cezanne ML, Gläser P, Blank I, Chetschik I.   +6 more
europepmc   +1 more source

Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product. [PDF]

Front Nutr
Xiong H, Liu Z, Xie Y, Du M, He X, Duan R.   +5 more
europepmc   +1 more source

Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation. [PDF]

Food Chem X
Zhou Y, Xin R, Guan W, Guo P, Zhou S, Wu C, Liu Y.   +6 more
europepmc   +1 more source

[Different immunological types of CRSwNP in the context of the new European EAACI nomenclature : Part 3: Hypersensitivity reactions of type VI]. [PDF]

HNO
Klimek L, Becker S, Haxel B, Cuevas M, Huber P, Chaker A, Pfaar O, Laudien M, Beutner C, Hagemann J, Förster-Ruhrmann U, Olze H, Ernst BP, Beule A, Rudack C, Hoffmann AS, Betz C, Gröger M.   +17 more
europepmc   +1 more source

Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests. [PDF]

Foods
Zhou X, Hu J, Cui H, Tang J, Jiang Y, Yuan H, Li J, Yang Y.   +7 more
europepmc   +1 more source

Characterization of Changes in Key Odorants in Blueberries During Simulated Commercial Storage and Marketing by Sensory-Directed Flavor Analysis and Determination of Differences in Overall Perceived Aroma. [PDF]

Foods
Kulapichitr F, Cadwallader K, Obenland D.   +2 more
europepmc   +1 more source

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. [PDF]

Food Chem X
Yang Z, Chen Z, Zhang W, Wang J, Bai F, Gao R, Li Y, Li J, Zhao Y, Xu X.   +9 more
europepmc   +1 more source