Results 71 to 80 of about 806 (176)
CyTA - Journal of FoodThai 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 +6 more
doaj +1 more source
The main aromatic compounds in sugar fried Yanshan chestnut flesh
Cogent Food & AgricultureThe 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 +4 more
doaj +1 more source
Protest des AeDA zeigt Wirkung! [PDF]
Allergo Journal, 2012 Ludger Klimek, Hans Merk
openaire +1 more source
Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar. [PDF]
NPJ Sci FoodWang J +9 more
europepmc +1 more source
Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics. [PDF]
Food Chem XChen H +10 more
europepmc +1 more source
Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science. [PDF]
Food Sci NutrLi X +7 more
europepmc +1 more source