Results 61 to 70 of about 503 (115)

Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review. [PDF]

Foods
Chen P, Zhao S, Li C, Zhang T, Xing Y, Zhang K, Lv J, Zhu W.   +7 more
europepmc   +1 more source

Systematic review of ethnomedicine, phytochemistry, and pharmacology of Cyperi Rhizoma. [PDF]

Front Pharmacol, 2022
Wang F, Zhang S, Zhang J, Yuan F.
europepmc   +1 more source

Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits. [PDF]

Foods
Hosseini E, Tsegay ZT, Smaoui S, Varzakas T.   +3 more
europepmc   +1 more source

Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium. [PDF]

Food Technol Biotechnol, 2021
Gomes RJ, de Sousa Faria-Tischer PC, Tischer CA, Constantino LV, de Freitas Rosa M, Chideroli RT, de Pádua Pereira U, Spinosa WA, Spinosa WA.   +8 more
europepmc   +1 more source

Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube. [PDF]

Food Chem X
Chen P, Wang X, Fu R, Xiao X, Li Y, Lu T, Wang T, Guo Q, Zhou P, Fei C.   +9 more
europepmc   +1 more source

Sour Jujube (Ziziphus jujuba var. spinosa): A Bibliometric Review of Its Bioactive Profile, Health Benefits and Trends in Food and Medicine Applications. [PDF]

Foods
Ruan W, Liu J, Zhang S, Huang Y, Zhang Y, Wang Z.   +5 more
europepmc   +1 more source

The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars. [PDF]

Foods
Jia Y, Wang C, Zhang Y, Deng W, Ma Y, Ma J, Han G.   +6 more
europepmc   +1 more source

Notes on a Recent Edition of a Morisco Pharmacological MS. [PDF]

, 2004
Corriente, F. (Federico)
core  

Aroma Release and Consumer Perception During Cider Consumption. [PDF]

Foods
Chen Y, Zhao R, Jiang G, Liu G, Cao Y, Ye X, Mao Y, He L, Cheng Y, Tian S, Qin Z.   +10 more
europepmc   +1 more source

Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts. [PDF]

Foods
Dimitrellou D, Moschakis T, Kandylis P.
europepmc   +1 more source