Results 201 to 210 of about 48,801 (263)

The Role of Coordination Mechanisms and Transaction Costs Promoting Sustainability Performance in Agri‐Food Supply Chains: Evidence From Ecuador

Agribusiness, EarlyView.
ABSTRACT Social tensions and resource depletion pose significant challenges to the agri‐food sector, highlighting the need for coordinated strategies to ensure sustainability in supply chains. Despite its critical importance, the relationship between coordination mechanisms and sustainability performance remains underexplored.
Carlos Moreno‐Miranda, Liesbeth Dries
wiley   +1 more source

Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce. [PDF]

Foods
Xu JX, Zhang X, Fu BF, Qiao XY, Wang ZY, Xu XB, Cheng SZ, Du M.   +7 more
europepmc   +1 more source

Examining the Impact of Row Planting on Labor Use for Sustainable Food Production Among Maize Farmers in Rural Ghana

Agribusiness, EarlyView.
ABSTRACT Smallholder farmers are reverting to traditional production methods due to the high opportunity costs and unintended consequences of new technologies. This study focuses on row planting technology, which is labor‐intensive and slow without mechanized operations.
Emmanuel Tetteh Jumpah, Habtamu Alem, Abdulai Adams, Tomáš Ratinger, Miroslava Bavorová   +4 more
wiley   +1 more source

Comprehensive characterization of flavor compounds in <i>goji</i> berry by HS-SPME-GCMS combined with AntDAS-GCMS for geographical discrimination. [PDF]

Food Chem X
Han L, Zou WT, Wang WX, Wang LH, Liu PP, Tang LH, Lv Y, Yu YJ, She Y.   +8 more
europepmc   +1 more source

Discrimination and characterization analysis of key flavor compounds from Tianshui <i>Zanthoxylum bungeanum</i> shells and seeds by GC×GC-TOFMS and chemometrics. [PDF]

Food Chem X
Lu L, Wang M, Cui R, Zhu Y, Liu S, Yin Z, Gao D.   +6 more
europepmc   +1 more source

Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction. [PDF]

Food Chem X
Zhang Z, Dong J, Zheng L, Chen Y, Fang C, Chen J, Guo J, Sun H, Guo N, Fang X, Zhu G.   +10 more
europepmc   +1 more source

Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips. [PDF]

Front Nutr
Zhang Q, Sun Y, Sun Y, Guo C, Zhu J, Niu X, Gao M.   +6 more
europepmc   +1 more source

Effects and formula optimization of <i>Rosa roxbunghii</i> pomace substrate on the yield and volatile flavor compounds of <i>Lentinulaedodes</i>. [PDF]

Front Plant Sci
Deng T, Li L, Li C, Yan Y, Gao A, Liu X, Pan X, Gao M, Ge L, Peng M, Luo Z, Tian Y, Yang J, Yang X.   +13 more
europepmc   +1 more source

Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil. [PDF]

Molecules
Ping H, Ge Y, Liu W, Yang J, Zhong Z, Wang J.   +5 more
europepmc   +1 more source

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Volatile Flavor Compounds in Yogurt: A Review

Critical Reviews in Food Science and Nutrition, 2010
Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been
Hefa Cheng
openaire   +4 more sources