Results 221 to 230 of about 55,656 (266)

Research progress of wine aroma components: A critical review

Food Chemistry, 2023
Liankui Wen, Zhitong Wang
exaly  

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing

Food Chemistry, 2023
Yanqin Yang, Yongwen Jiang, Lilei Wang   +2 more
exaly  

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in Food Science and Technology, 2020
Lin Lu
exaly  

Aroma, Aroma-Active, and Phenolic Compounds of Roselle

2021
S. Selli, G. Guclu, O. Sevindik, H. Kelebek   +3 more
openaire   +1 more source

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Food Chemistry, 2022
Shimao Fang, Luqing Li, Wei-Wei Deng
exaly  

Aroma Therapy

Scientific American, 2019
openaire   +2 more sources

Aromas

2017
Sellaro R., Colzato L. S.
openaire   +1 more source

Interception in the Aroma system

Proceedings of the ACM 2000 conference on Java Grande, 2000
Nitya Narasimhan, Louise E. Moser, P. M. Melliar-Smith   +2 more
openaire   +1 more source

AROMA EXTRACTION

2020
SINGH SURINDER, JAKOB MICHAEL
openaire   +2 more sources

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2022
Jiang Lu, Zijian Liang, Yu Gao
exaly