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]

Food Chem X
Xu L, Zhang Y, Qu L, Liu Z, Pan M, Pang B, Yan Y.   +6 more
europepmc   +1 more source

Flavor-Food Interactions [PDF]

, 1996
openaire   +1 more source

Fermented yogurt flavored with pitanga: functional food and sensory acceptance

, 2019
Fabíola Bogoni Mundstock Mohr
openalex   +1 more source

Changes of Flavors by Lipid Oxidation in Foods

, 2007
Hitoshi Takamura
openalex   +2 more sources

Effects of food deprivation on learning and expression of flavor preferences conditioned by saccharin or sucrose [PDF]

, 1994
Elizabeth D. Capaldi, Jacqueline Owens, Katherine Palmer   +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]

J Texture Stud
Kwong SL, Lee JMW, Goh SM, Lim VPC, Stoyanov SD, Nishinari K.   +5 more
europepmc   +1 more source

The Effect of Service Quality and Food Products on Guest Satisfaction at The Flavor Hotel Citradream Semarang Restaurant

, 2021
Sapto Supriyanto, Ray Octafian
openalex   +2 more sources

Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food. [PDF]

J Food Sci
Rezende SC, Santamaria-Echart A, Dias MM, Barreiro MF.   +3 more
europepmc   +1 more source

High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats

, 1955
Al L. Tappel, L. W. Regier, George F. Stewart   +2 more
openalex   +1 more source

Relationship between food packaging and flavor deterioration

, 2008
Toshiro Matsui
openalex   +2 more sources