Results 121 to 130 of about 158,056 (165)

Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS. [PDF]

Foods
Huang D, Hua M, Nurymkhan G, Kassymov S, Nurgazezova A, Yermekov Y, Iskakova M, Kulushtayeva B, Bakirova L, Muslimova N, Maizhanova A, Gao Y, Yu X.   +12 more
europepmc   +1 more source

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

Synthetic polymers promote cell aggregation and accelerate cathode-associated layer formation in <i>Kyrpidia spormannii</i> EA-1. [PDF]

Biofilm
Rominger L, Deb A, Lapp CJ, Fernandez-Trillo FP, Gescher J.   +4 more
europepmc   +1 more source

Organ-Specific Volatile Profiling of Lactuca tatarica (L.) C.A.Mey. (Asteraceae) Reveals Metabolic Differentiation by MSD-SPME-GC-MS/FID. [PDF]

Chem Biodivers
Shukurlu EN, Özek G, Özek T, Iriti M, Vitalini S.   +4 more
europepmc   +1 more source

Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation. [PDF]

Foods
Zhang D, Yue Z, Chen R, Guo H, Guo W, Feng C, Zhu Y.   +6 more
europepmc   +1 more source

Novel insights into the binding mechanisms of selected aldehydes during heat-induced protein unfolding. [PDF]

NPJ Sci Food
Wang J, Wang T, Yang P, Han D, Zhang C, Jia W, Purcaro G, Fauconnier ML.   +7 more
europepmc   +1 more source

Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early-, Mid-, and Late-Ripening Honey Peach (Prunus persica L. Batsch) Cultivars Using GC-IMS and HS-GC-MS. [PDF]

J Food Sci
Wang R, Li Y, Zhang Z, Shi L, Wang S, Liang Y.   +5 more
europepmc   +1 more source

Elucidating the role of genetic background in shaping the flavor characteristics of Panxian dry-cured ham: A multidimensional approach integrating sensory evaluation, GC-IMS, and GC-MS. [PDF]

Food Chem X
Li D, Huang Y, Lv J, Zhao C, Zhang C, Zhang H, Mu Y.   +6 more
europepmc   +1 more source