Results 201 to 208 of about 19,810 (208)

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Molecules, 2014
Ye Liu, Huan-Lu Song
exaly  

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Food Chemistry
Jinyuan Sun, Hehe Li, Fuping Zheng
exaly  

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Trends in Food Science and Technology
Xuewu Guo, Ping Tang, Yefu Chen
exaly  

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Food Chemistry, 2018
Xiong Fu, Zuobing Xiao, Yunzi Feng
exaly  

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Food Chemistry, 2019
Xiaojun Liao, Jihong Wu, Wentao Zhang
exaly  

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2017
Gamze Güçlü, Pelin Salum, Serkan Selli   +2 more
exaly  

Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing

Journal of Food Composition and Analysis
Caifeng Xie, De-Wei Chen
exaly  

Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools

Trends in Food Science and Technology
Qinqin Chen, Gege Liu
exaly