Results 271 to 280 of about 174,988 (350)
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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

Applied Microbiology and Biotechnology, 2019
Florian Kiene   +2 more
exaly   +2 more sources

Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality.

Food Research International, 2021
Plant-based aroma chemicals, constituting the essential oils play a great role as the natural flavours and preservatives in the food industries. Many of these metabolites are susceptible to degradation under heat (i.e. thermolabile aroma chemicals) which
Bhaskar Protim Mahanta   +5 more
semanticscholar   +1 more source

Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes

Food reviews international (Print), 2021
Pervaporation (PV) is recognized as a selective membrane process which has exhibited to meet the requirements for the separation of aromas, fragrances and essentials (AFE). The efficient selective separation of such organic compounds from natural sources
R. Castro‐Muñoz, M. Ahmad, A. Cassano
semanticscholar   +1 more source

The appearance of volatile aromas in Tieguanyin tea with different elevations.

Journal of Food Science, 2021
Chinese people have consistentlypreferred high mountain tea because specific flavors are memorable for them, and also, people have traditionally considered this type of tea to be good for health.
Yuhang Jiang   +3 more
semanticscholar   +1 more source

Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas

Innovative Food Science and Emerging Technologies, 2017
Sandra Cristina Ballen   +2 more
exaly   +2 more sources

Aroma

Proceedings of the 23rd ACM International Conference on Conference on Information and Knowledge Management, 2014
We propose a new local data perturbation method called Aroma. We first show that Aroma is sound in its privacy protection. For that, we devise a realistic privacy game, called the exposure test. We prove that the αβ algorithm, a previously proposed method that is most closely related to Aroma, performs poorly under the exposure test and fails to ...
Chunyao Song, Tingjian Ge
openaire   +1 more source

Sweetness Enhancement by Aromas - Measured by Descriptive Sensory Analysis and Relative to Reference Scaling.

Chemical Sensors, 2020
Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma as well as sugar level.
A. S. Bertelsen   +4 more
semanticscholar   +1 more source

AROMA

Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies, 2018
Human activity recognition (HAR) is a promising research issue in ubiquitous and wearable computing. However, there are some problems existing in traditional methods: 1) They treat HAR as a single label classification task, and ignore the information from other related tasks, which is helpful for the original task.
Liangying Peng   +3 more
openaire   +1 more source

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