Results 171 to 180 of about 104,882 (258)

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology. [PDF]

Food Chem X
Cao F, Che X, Liu X, Yan T, Li Y, Liu S, Ma Y, Ren D, Zhou H, Wang Q, He Y, Zhang H.   +11 more
europepmc   +1 more source

The Off-flavor of the Food

, 2010
Takashi IWAHASHI
openalex   +2 more sources

Effects of different packaging on dried sword prawn (<i>Parapenaeopsis hardwickii</i>) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis. [PDF]

Food Chem X
Zheng W, Zhan F, Shui S, Yang R, Hu Y, Qin Z, Benjakul S, Zhang B.   +7 more
europepmc   +1 more source

The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?

Carolina Muñoz‐González, Paula Calvo López-Dávalos   +1 more
openalex   +1 more source

High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer. [PDF]

ACS Omega
Schubert C, Escobar K, Sen R, Maskell D, Lafontaine S.   +4 more
europepmc   +1 more source

Off-flavor of food

Journal of Japan Association on Odor Environment, 2020
openaire   +1 more source

Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products

Isadora Giacomini Flôres, Christian Salles, Ana Carolina Conti‐Silva   +2 more
openalex   +2 more sources

The Influence of Mediterranean and Western Dietary Patterns on Sensory Perception and Taste Sensitivity: A Study Among University Students. [PDF]

Foods
Zolfaghari G, Castro-Alija MJ, Laguillo Diaz M, Ramón-Carreira LC, Jiménez JM, Albertos I.   +5 more
europepmc   +1 more source

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

, 2013
Peter Klosse
openalex   +1 more source