Results 261 to 270 of about 365,364 (307)

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

Food Chemistry, 2022
Shimao Fang, Yu-Jie Wang, jingming Ning
exaly  

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  

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Food Chemistry, 2022
Wilfried Schwab, Chi-Tang Ho, Chuankui Song   +2 more
exaly  

Aroma Therapy

Scientific American, 2019
openaire   +2 more sources

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

Trends in Food Science and Technology, 2020
Lin Lu
exaly  

Research progress of wine aroma components: A critical review

Food Chemistry, 2023
Yang He
exaly  

Aroma graševine

2012
Od mnogo hlapljivih komponenti u vinu određene od njih imaju poseban i značajan utjecaj na aromu. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata. Istraživanje će se provoditi na sorti vina kontinentalne Hrvatske, graševine. Rezultati su dobiveni metodom određivanja hlapljivih sastojaka vina plinskom kromatografijom/masenom ...
openaire   +3 more sources

Advances in umami taste and aroma of edible mushrooms

Trends in Food Science and Technology, 2020
Guang Xin
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
lilei wang, Yongwen Jiang, Yan-Qin Yang
exaly  

Aromas

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