Results 131 to 140 of about 2,914,819 (203)

Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu. [PDF]

Food Chem X
Liu J, Gong L, Hu M, Yuan P, Zhaxi N, Guo W, Xiang S, Wen Y, Qiao K.   +8 more
europepmc   +1 more source

Novel Antioxidant Caffeate Esters of Black Locust (<i>Robinia pseudoacacia</i> L.) Stem Bark. [PDF]

Plants (Basel)
Móricz ÁM, Cselőtey A, Baglyas M.
europepmc   +1 more source

Exploring the potential of sequential fermentation with indigenous <i>Candida</i> sp. and <i>Saccharomyces cerevisiae</i> to enhance chemical profile and flavor characteristics of apricot wine. [PDF]

Food Chem X
Han B, Li S, Ma J, Ma Y, Wang Y, Wu H, Li D, Wang Y, Liu H.   +8 more
europepmc   +1 more source

Identification of Key Microorganisms and Metabolic Pathways Associated with the Formation of Off-Flavour Compounds in the Pit Mud of Strong-Flavour Baijiu. [PDF]

Foods
Zhang X, Sun L, Yang L, Li X, Cao Z, Pan C.   +5 more
europepmc   +1 more source

Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation. [PDF]

Foods
Zhang Y, Xu Z, Zhang J, Zhang G, Cui J, Hu Y.   +5 more
europepmc   +1 more source

Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early-, Mid-, and Late-Ripening Honey Peach (Prunus persica L. Batsch) Cultivars Using GC-IMS and HS-GC-MS. [PDF]

J Food Sci
Wang R, Li Y, Zhang Z, Shi L, Wang S, Liang Y.   +5 more
europepmc   +1 more source

Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS. [PDF]

Food Chem X
Wu B, Li C, Hu Q, Lu B, Cao C, Li F, Kan H, Liu Y.   +7 more
europepmc   +1 more source

Revisiting the Influence of Young White Wine Composition on Ester Evolution. [PDF]

J Agric Food Chem
Martin-Rojas DA, Radovanović Vukajlović T, Šala M, Šelih V, Obradović V, Mesić J, Hermes A, Sternad Lemut M, Antalick G.   +8 more
europepmc   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages. [PDF]

Compr Rev Food Sci Food Saf
Elhalis H.
europepmc   +1 more source

Effects of Mixed Fermentation with Indigenous Xinjiang Non-<i>Saccharomyces</i> Yeasts and <i>Saccharomyces cerevisiae</i> on Co-Fermentation Characteristics and the Quality of Munage Wine. [PDF]

Foods
Deng Y, Wu Y, Zheng T, Wei G, Zeng Z, He H, Abuduaili R, Yu J, Zhang Z, Ma W.   +9 more
europepmc   +1 more source