Results 281 to 290 of about 169,039 (315)

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Trends in Food Science and Technology, 2023
Yao Jin, Rongqing Zhou, Chongde Wu
exaly  

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

Comprehensive Reviews in Food Science and Food Safety, 2022
Xiaoting Zhai, Liang Zhang, Michael Granvogl   +2 more
exaly  

Flavor structures of charged fermions and massive neutrinos

Physics Reports, 2020
Zhi-Zhong Xing
exaly  

Recent advances and application of machine learning in food flavor prediction and regulation

Trends in Food Science and Technology, 2023
Dandan Pu, Wenjing Yan, Qingchuan Zhang   +2 more
exaly  

Food flavor analysis 4.0: A cross-domain application of machine learning

Trends in Food Science and Technology, 2023
Yu Xi
exaly  

Flavors and Flavoring Materials

1986
Henry B. Heath, Gary Reineccius
openaire   +1 more source

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Food Chemistry, 2023
Jiaxin Hong, Dongrui Zhao, Jinyuan Sun   +2 more
exaly  

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food Chemistry, 2022
Youqiang Xu, Xiuting Li, Baoguo Sun
exaly  

Flavor Release and Flavor Perception

2000
A. J. Taylor, R. S. T. Linforth, I. Baek, M. Brauss, J. Davidson, D. A. Gray   +5 more
openaire   +1 more source

Lobster Flavor

Science, 1973
G N, Tsandoulas, J T, Hughes, R, Shleser
openaire   +2 more sources