Results 201 to 210 of about 37,067 (217)

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Meat Science, 2022
Shaobo Li, Hui Teng, Fei Fang
exaly  

Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis

Food Chemistry, 2023
Huanlu Song, Junwei Huo, Lijin Wang
exaly  

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Foods, 2021
Jorge Welti-Chanes, Zamantha Judith Escobedo Avellaneda, Luz Maria Martinez   +2 more
exaly  

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

Trends in Food Science and Technology, 2022
Jianan Huang, Xingmin Zhang
exaly  

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Food Chemistry, 2021
Siliang Wu, Hao Dong, Weidong Bai
exaly  

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Chemistry, 2019
Haiyan Yu, Huaixiang Tian, Lianzhong Ai   +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  

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Meat Science, 2014
Yukiko Takakura
exaly  

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2006
Wenlai Fan, Michael Qian
exaly  

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

Journal of Agricultural and Food Chemistry, 2017
Yunwei Niu, Jiancai Zhu, Zuobing Xiao
exaly