Results 191 to 200 of about 37,067 (217)

Characterization of Key Aroma Compounds in Aged Chinese <i>Nongxiangxing</i> Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds. [PDF]

Molecules
Li P, Ling Y, Shen X, Liang C, Tang Y, Chen S, Wang LZ, Chen S, Li A, Xu Y.   +9 more
europepmc   +1 more source

Continual Learning for Multimodal Data Fusion of a Soft Gripper

Advanced Robotics Research, EarlyView.
Models trained on a single data modality often struggle to generalize when exposed to a different modality. This work introduces a continual learning algorithm capable of incrementally learning different data modalities by leveraging both class‐incremental and domain‐incremental learning scenarios in an artificial environment where labeled data is ...
Nilay Kushawaha, Egidio Falotico
wiley   +1 more source

Aroma compounds and physicochemical and functional properties of traditional Tokat bread. [PDF]

Food Sci Nutr
Cingöz A.
europepmc   +1 more source

Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics. [PDF]

Food Chem X
Liu R, Deng Q, Han Y, Jia Y, Li F, Sun B, Zhen P, Guo L, Dong W, Sun X, Cui F.   +10 more
europepmc   +1 more source

Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in <i>Wickerhamomyces anomalus-</i>fermented Sichuan-style sausage. [PDF]

Food Chem X
Jia X, Zhang S, Lin X, Nie X, Kang X, Pu H, Wang X, Chen X, Wang Q, Wang X, Yu X, Zhao Z.   +11 more
europepmc   +1 more source

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries. [PDF]

Foods
Zheng Y, Oellig C, Vetter W, Bauer V, Liu Y, Chen Y, Zhang Y.   +6 more
europepmc   +1 more source

Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach. [PDF]

Food Chem X
Kun J, Luo Z, Gong M, Meng Q, Chen Y, Yuan L, Weng Y, Sun J, Dai H, Tong H.   +9 more
europepmc   +1 more source

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Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

Food Chemistry, 2021
Hongjun Li
exaly  

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chemistry, 2022
Liping Du
exaly  

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Food Chemistry, 2022
Xiangru Wei, Shaobo Li, Xiaochun Zheng   +2 more
exaly