Results 291 to 300 of about 2,966,727 (307)

Application of encapsulated flavors in food products; opportunities and challenges

Food Chemistry
Seid Mahdi Jafari, Elham Assadpour, Vahideh Saïdi   +2 more
exaly  

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Critical Reviews in Food Science and Nutrition
Qixin Kan, Linfeng Wen, Jiangyan Fu
exaly  

Off-Flavors in Foods

1986
Henry B. Heath, Gary Reineccius
openaire   +1 more source

Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

Trends in Food Science and Technology
Yongqiang Zhao, Lai-Hao Li, Dongxiao Sun-Waterhouse   +2 more
exaly  

IV: Food Flavor

2010
openaire   +1 more source

Flavor of Frozen Foods

2005
openaire   +1 more source

Microbiota interactions as critical determinants of flavor development in fermented foods

Trends in Food Science and Technology
Guo-Zhong Zhao, Xinyun Zhou
exaly  

Anti-deterioration agent for food flavors, method for preventing deterioration of food flavors, and foods containing anti-deterioration agent for food flavors

2002
HIRAMOTO TADAHIRO, SAIKI KENJI, MASUMURA SATOSHI, SHIMIZU TORU, YAMASHITA TOMOYA, KANEKO NOBUTADA, MARUTA YOSHIHIKO   +6 more
openaire   +1 more source

Flavor of Foods and Beverages

1978
openaire   +1 more source

Flavor Compounds in Foods

2009
Dilek Boyacioglu, Dilara Nilufer, Esra Capanoglu   +2 more
openaire   +1 more source