Results 21 to 30 of about 88,929 (268)
Foods, 2021 This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the ...
Yan Huang +4 more
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Lepton flavor violation in flavored gauge mediation [PDF]
The European Physical Journal C, 2014 32 pages, 7 ...
Lorenzo Calibbi +2 more
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Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
Molecules, 2023 To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry.
Miao Liang +5 more
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Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level
Molecules, 2022 It is well known that organic acids (OAs) could affect the flavour of fruit juices and beverages. However, the molecular mechanism of aroma release is still unclear. In this study, the effects of citric acid (CA), L-(-)-malic acid (MA) and L-lactic acid (
Yu Liu +5 more
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Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup
Foods, 2021 To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%
Li Liang +3 more
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Neutrino flavor oscillations without flavor mixing angles [PDF]
Physics Letters B, 2001 11 pages, LaTeX, 4 figures, version submitted to Phys.
Dienes, Keith R., Sarcevic, Ina
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Foods, 2022 Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of
Yan Huang +6 more
doaj +1 more source
Enhanced Desulfurization Performance of ZIF−8/PEG MMMs: Effect of ZIF−8 Particle Size
Membranes, 2023 Constructing efficient and continuous transport pathways in membranes is a promising and challenging way to achieve the desired performance in the pervaporation process.
Xia Zhan +7 more
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Foods, 2020 The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed
Dandan Pu +6 more
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Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil
Foods, 2021 Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O2) exposure were compared using GC-MS and chiral ...
Jie Sun +6 more
doaj +1 more source