Results 141 to 150 of about 4,492 (244)

Decoding the Flavor Code of Fresh and Dried <i>Tengjiao</i> (<i>Zanthoxylum armatum</i> DC.) for Preparing Fried <i>Tengjiao</i> Oil Through Molecular Sensory Science. [PDF]

Foods
Dong T, Wu P, Sun J, Chen H, Wang S.
europepmc   +1 more source

Community assembly and aroma contribution of <i>Hanseniaspora</i> yeasts in spontaneous fermentation of Cabernet Sauvignon grapes from four regions in Northwest China. [PDF]

Food Chem X
Fan B, Chang Y, Zheng M, Han J, Tao Y, Zhao H, Hu K.   +6 more
europepmc   +1 more source

Chemical signatures and sensory perception of <i>Nongxiangxing Baijiu</i>: regional and quality-grade discrimination and the modulatory role of ethanol. [PDF]

Food Chem X
Zhou R, Xiangli R, Zhao D, Zheng J, Su J, Feng Z, Ma Y, Xu Y.   +7 more
europepmc   +1 more source

Evaluation of Odorants Contributing to 'Toyonaka' Strawberry Aroma in Extracts using an Adsorptive Column and Aroma Dilution Analysis

Journal of the Japanese Society for Horticultural Science, 2005
Fukuhara, Kimiaki, Li, Xin-Xian, Okamura, Mayumi, Nakahara, Kazuaki, Hayata, Yasuyoshi   +4 more
openaire   +2 more sources

Analysis of Short-chain Fatty Acids in Cardboard by Aroma Extract Dilution Analysis (AEDA)

Journal of Japan Association on Odor Environment, 2004
OISHI, Michiko, KIKUCHI, Toshiyuki, HASHIMOTO, Osamu, YAMAHARA, Eiji, OTANI, Takahito   +4 more
openaire   +2 more sources

Characterization of Aroma-Active Compounds and Antioxidant Activity of Cold-Pressed Safflower (Carthamus tinctorius) Seed Oils from cvs. Balci and Dincer. [PDF]

Plant Foods Hum Nutr
Kilic-Buyukkurt O.
europepmc   +1 more source

Incorporation of <i>Citrus</i> Peel-Derived Bioactive Compounds into a Fish-Based Food Product: Effects on Quality, Antioxidant Potential, Microbial Safety and Sensory Attributes. [PDF]

Foods
Flocea EI, Mihalache G, Anchidin BG, Gucianu I, Ciobanu MM, Stoica F, Pascon G, Lipșa DF, Boișteanu PC.   +8 more
europepmc   +1 more source

Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea. [PDF]

Foods
Wang Y, Zhang K, Xiong G, Du P, Dong J, Li J, Liu X, Chen Z.   +7 more
europepmc   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer. [PDF]

ACS Omega
Schubert C, Escobar K, Sen R, Maskell D, Lafontaine S.   +4 more
europepmc   +1 more source