Results 131 to 140 of about 104,882 (258)
Comparative analysis of the aroma characteristics of <i>Armillaria luteo-virens</i> under different cooking methods by HS-SPME-GC-MS and HS-GC-IMS. [PDF]
Xu L +6 more
europepmc +1 more source
Fermented yogurt flavored with pitanga: functional food and sensory acceptance
FabĂola Bogoni Mundstock Mohr
openalex +1 more source
Effects of food deprivation on learning and expression of flavor preferences conditioned by saccharin or sucrose [PDF]
Elizabeth D. Capaldi +2 more
openalex +1 more source
Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management. [PDF]
Kwong SL +5 more
europepmc +1 more source
Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food. [PDF]
Rezende SC +3 more
europepmc +1 more source
Relationship between food packaging and flavor deterioration
Toshiro Matsui
openalex +2 more sources

