Results 311 to 320 of about 244,161 (353)

Recent Advantage of Interactions of Protein-Flavor in Foods: Perspective of Theoretical Models, Protein Properties and Extrinsic Factors

Trends in Food Science and Technology, 2021
Jose Manuel Lorenzo Rodriguez, Dacheng Kang   +1 more
exaly  

Flavors and Flavoring Materials

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

Flavor Compounds of Traditional Fermented Bean Condiments: Classes, Synthesis, and Factors Involved in Flavor Formation

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

Flavor Structures of Charged Fermions and Massive Neutrinos

Physics Reports, 2020
Zhi-Zhong Xing
exaly  

Food Flavor Analysis 4.0: A Cross-Domain Application of Machine Learning

Trends in Food Science and Technology, 2023
Yu Xi
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

Investigation on the Key Factors Associated With Flavor Quality in Northern Strong Aroma Type of Baijiu by Flavor Matrix

Food Chemistry, 2023
Jin-Yuan Sun, Xiaotao Sun, Dong-Rui Zhao
exaly  

Flavor Mystery of Chinese Traditional Fermented Baijiu: The Great Contribution of Ester Compounds

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

Bio-Oxidation of Terpenes: An Approach for the Flavor Industry

Chemical Reviews, 2009
Glaucia Maria Pastore, Ana Paula Dionísio, Juliano Lemos Bicas   +2 more
exaly  

Flavors and Off-flavors in Dairy Foods ☆

2011
openaire   +1 more source