Results 91 to 100 of about 8,073 (152)

Volatile metabolomics reveals the regulation mechanisms of aroma formation in <i>Scutellaria baicalensis</i> Georgi herbal under different roasting methods. [PDF]

Food Chem X
Zhang A, Dai Q, Zu W, Wang H, Lv P, Zhang C, Jia X, Xue Y, Zhao Y, Deng Y, Wang X, Cao Y.   +11 more
europepmc   +1 more source

Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment. [PDF]

Food Chem X
Nawaz G, Yin WT, Qin GY, Liu HM, Pang HL, Zhang F, Ruan QQ, Qin Z, Li JR.   +8 more
europepmc   +1 more source

The stale sake aroma “hineka” and its precursor compound

Journal of Japan Association on Odor Environment, 2010
openaire   +2 more sources

A preliminary model to establish a digital twin for coffee roasting. [PDF]

Sci Rep
Bruno MJ, Egidi N, Fatone L, Giacomini J, Maponi P, Sagratini G, Santanatoglia A, Trebović E.   +7 more
europepmc   +1 more source

Shaking and withering intensity from oolong tea processing alters the chemical and sensory quality of tobacco. [PDF]

Sci Rep
Li K, Liu Y, Wang D, He W, Chen J, Yang X, Xu Z, Dai L.   +7 more
europepmc   +1 more source

Key sweet-aroma compounds and formation mechanisms in Mengding bud yellow tea using HS-SPME-GC-MS and sensomics. [PDF]

NPJ Sci Food
Xu J, Xie M, Yang X, Zhang C, Li M, Luo P, Bian J, Guo L, Zou Y, Sun B, Tang Q.   +10 more
europepmc   +1 more source

Elucidating the Impact of High-Temperature <i>Daqu</i> on Base Baijiu of Sauce-Flavor Baijiu: From Key Aroma Compounds to Microbial Origins. [PDF]

Foods
Chen P, Shen S, Lin L, Liu Q, Zhang C, Zhong C.   +5 more
europepmc   +1 more source

Microbial-enzyme synergistic treatment stabilizes surface microbial communities and enhances flavor quality during tobacco leaf aging. [PDF]

Bioresour Bioprocess
Xu C, Sun Y, Fan Y, Lili Q, Zhang X, Ding M, Rong M.   +6 more
europepmc   +1 more source

Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea. [PDF]

Food Chem X
Cao J, Jin Y, Zhang L.
europepmc   +1 more source

Dynamics of flavor compounds and microbial communities in sour cream with different fat contents. [PDF]

Food Chem X
Ma S, Zhang H, Wang G, Cai X, Hong Q, Liu Z.   +5 more
europepmc   +1 more source