Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics. [PDF]
Front NutrLi J +7 more
europepmc +1 more source
Food deprivation and conditioned flavor preferences based on sweetened and unsweetened foods [PDF]
, 1991 Elizabeth D. Capaldi +2 more
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What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized? [PDF]
Compr Rev Food Sci Food SafWanniarachchi PC +5 more
europepmc +1 more source
REGENERATION OF FOOD FLAVORS THROUGH ENZYMATIC ACTION [PDF]
, 1962 Torsten Hasselström +2 more
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Development of future-oriented alternative poultry livestock products utilizing <i>Protaetia brevitarsis seulensis</i> larvae. [PDF]
Food Sci Anim ResourShin JY, Kim HS.
europepmc +1 more source
Flavor releasing phenomena of spices in prepared foods
, 2019 Takehito Sagawa
openalex +1 more source
Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals. [PDF]
Front NutrDan X +6 more
europepmc +1 more source
A mixed-methods analysis of a do-it-yourself e-cigarette community on Reddit. [PDF]
Tob Prev CessatTripathi A, Chu KH.
europepmc +1 more source
Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization. [PDF]
Front NutrWang N, Zhong Y, Zhu H, Zhao H.
europepmc +1 more source
Comparison of Nicotine and Selected Flavoring Contents Between Tobacco-Free and Tobacco-Containing Oral Pouches. [PDF]
Nicotine Tob ResPage MK +10 more
europepmc +1 more source