Results 221 to 230 of about 77,351 (263)

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
Jialing Xie, Lilei Wang, Yuliang Deng
exaly  

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

Trends in Food Science and Technology, 2020
Xianqiao Hu, Lin Lu, Zhiwei Zhu
exaly  

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

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2022
Zijian Liang, Zhongxiang Fang, Jiaqiang Luo   +2 more
exaly  

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

LWT - Food Science and Technology, 2022
Honghua Li, Hehe Li, Jinyuan Sun
exaly  

[Research on the aromas. On the aroma of coffee. I].

Helvetica chimica acta, 1968
M, Stoll, M, Winter, F, Gautschi, I, Flament, B, Willhalm   +4 more
openaire   +1 more source

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

Chemical Reviews, 2013
Heather E Smyth, Daniel Cozzolino
exaly