Results 131 to 140 of about 1,796 (165)

Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review. [PDF]

Foods
Tong H, Li J, Jing Y, Tian B, Luo D.
europepmc   +1 more source

Beyond the Vibrational Stark Effect: Unraveling the Large Redshifts of Alkyne C-H Bond in Solvation Environments. [PDF]

J Am Chem Soc
Zheng C, Mao Y, Markland TE, Boxer SG.
europepmc   +1 more source

From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety. [PDF]

Foods
Zhao D, Zhang J.
europepmc   +1 more source

AeDA/DGAKI informieren

, 2017
null null
core   +1 more source

Investigation on volatile and non-volatile components of <i>Yangji</i> (brisket) broth. [PDF]

Food Sci Biotechnol
Park H, Kim YS.
europepmc   +1 more source

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

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

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

Die drei Säulen der Honorierung in der Allergologie

AeDA Geschäftsstelle
core   +1 more source