Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates. [PDF]
J Food SciKim MS +6 more
europepmc +1 more source
Increasing quality stability of jasmine tea beverage by encapsulation from protein-polysaccharide nanocomplexes. [PDF]
NPJ Sci FoodXie H +8 more
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Chinese and Korean Consumers' Preferences for Oolong and Black Oolong Teas. [PDF]
FoodsSu B, Lee J.
europepmc +1 more source
Effect of Mare Nectaris on Feng-flavor Baijiu: an insight into the sensory evaluation and flavor analysis. [PDF]
Front NutrChen Y +6 more
europepmc +1 more source
Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods. [PDF]
NutrientsKurhaluk N +4 more
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Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue. [PDF]
Food Sci Anim ResourHan B, Wang X, Liu H, Wang D.
europepmc +1 more source
Sensory Image of Kiwiberry Juice Blended with Apple Juice: Cognitive and Hedonic Insights. [PDF]
FoodsKostyra E +4 more
europepmc +1 more source
Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry. [PDF]
FoodsAbuhabib MM +7 more
europepmc +1 more source
Chemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics. [PDF]
FoodsZong F +9 more
europepmc +1 more source
Development and Validation of a Consumer-Oriented Sensory Evaluation Scale for Pale Lager Beer. [PDF]
FoodsChen Y, Yin R, Guo L, Zhao D, Sun B.
europepmc +1 more source