Results 351 to 360 of about 459,629 (388)

Black tea aroma formation during the fermentation period.

Food Chemistry, 2021
Qincao Chen, Yin Zhu, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin, Jie Teng   +6 more
semanticscholar   +1 more source

Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach

European Food Research and Technology, 2022
Zhihui Feng, Ming Li, Yifan Li, Junfeng Yin, Xiaochun Wan, Xiaogen Yang   +5 more
semanticscholar   +1 more source

Understanding aroma-matrix and aroma-aroma interactions and their effect on aroma release from model beverages

Understanding aroma-matrix interactions and their effect on aroma release from model ...
openaire   +1 more source

Advances in umami taste and aroma of edible mushrooms

, 2020
S. Libin, Zhiyong Zhang, Guang Xin, Bingxin Sun, Xiujing Bao, Yunyun Wei, Xue-mei Zhao, Xu Heran   +7 more
semanticscholar   +1 more source

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

, 2020
Xianqiao Hu, Lin Lu, Zhenling Guo, Zhi-wei Zhu   +3 more
semanticscholar   +1 more source

AROMA

Proceedings of the ACM SIGCHI Conference on Human factors in computing systems, 1997
Elin Rønby Pedersen, Tomas Sokoler
openaire   +1 more source

Aroma

2008
  +4 more sources

Aroma Therapy

Scientific American, 2019
openaire   +2 more sources

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

Tea aroma formation from six model manufacturing processes.

Food Chemistry, 2019
Zhihui Feng, Yifan Li, Ming Li, Yijun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang   +6 more
semanticscholar   +1 more source