Results 261 to 270 of about 2,966,727 (307)

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Food Chemistry: X, 2023
Huang Xuhui
exaly  

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Critical Reviews in Food Science and Nutrition, 2022
Qian Chen, Baohua Kong, Lang Zhang
exaly  

Food and Flavor

Science, 1961
openaire   +2 more sources

The Composition of Food Flavors

Journal of the American Dietetic Association, 1963
openaire   +2 more sources

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Food Chemistry, 2020
Hai-Tao Chen, Shuqi Wang
exaly  

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Comprehensive Reviews in Food Science and Food Safety, 2023
Feiyu An, Rina Wu, Yunzi Feng
exaly  

Flavor and flavor stability of foods

Journal of the American Oil Chemists' Society, 1979
openaire   +1 more source

Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

Food Research International, 2022
Yuhao Zhang, Rotimi E. Aluko, Yu Fu
exaly  

Flavors and Off-flavors in Dairy Foods ☆

2011
openaire   +1 more source

Flavors, Flavorings, and Essences in Halal Food

2018
Eric Butrym, Laura LaCourse, Mian N. Riaz, Munir M. Chaudry   +3 more
openaire   +1 more source