Results 191 to 200 of about 4,547 (245)

Biological evaluation and nutraceutical potential of Bambina, a resilient Apulian olive cultivar, through an advanced milling process. [PDF]

Front Plant Sci
Volpicella M, Fiorentino L, Caponio GR, De Angelis D, Scaglione V, Tamma G, Squeo G, Montemurro C, Sabetta W.   +8 more
europepmc   +1 more source

Preparation of Specialty Malt Through Explosive Puffing: Characterization of Quality Attributes and Its Effect on Beer Quality. [PDF]

Foods
Pan Q, Zhu J, Yin Y, Yang Z.
europepmc   +1 more source

Effect of jabuticaba (Plinia jaboticaba) extract on mead fermentation by Saccharomyces cerevisiae and volatile composition. [PDF]

Braz J Microbiol
Lopes LS, Xavier IB, Alvarenga VO, Botelho BG.   +3 more
europepmc   +1 more source

Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (<i>Leea aequata</i> L.) Leaves as Effective Preservatives of Edible Products. [PDF]

Food Technol Biotechnol
Purwaniati P, Kartasasmita RE, Iwo MI, Insanu M.   +3 more
europepmc   +1 more source

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis. [PDF]

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

Assessment of Odor Removal in Rigid Polypropylene Waste: Comprehensive Characterization and Washing Comparison. [PDF]

Glob Chall
Belé TGA, Roosen M, Loos HM, De Meester S, Buettner A.   +4 more
europepmc   +1 more source

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

Meat Science, 2014
Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32-128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,
Yukiko Takakura
exaly   +3 more sources

Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies

Food Chemistry, 2023
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old).
Lulu, Wang, Lan, Wu, Danhua, Xiang, Hao, Huang, Ying, Han, Pan, Zhen, Binbin, Shi, Shuang, Chen, Yan, Xu   +8 more
exaly   +3 more sources

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

Food Chemistry, 2022
To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis.
Haiyan Yu, Chen Chen, Huaixiang Tian
exaly   +3 more sources