Results 71 to 80 of about 523 (128)

Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation. [PDF]

Plants (Basel)
Liu R, Ma L, Meng X, Zhang S, Cao M, Kong D, Chen X, Li Z, Pang X, Bo W.   +9 more
europepmc   +1 more source

Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh. [PDF]

Heliyon, 2023
Banik A, Anjum H, Habib H, Abony M, Begum A, Ahmed Z.   +5 more
europepmc   +1 more source

The prospective free trade agreement with Korea [PDF]

, 2009
Lee, Hyunok, Summer, Daniel A.
core  

Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties. [PDF]

Food Chem X
Ali Z, Brottier ZR, Al-Khayri JM, Tahir RA, Al-Dalali S, Al-Dossary O, Alsubaie B, Almaghasla MI.   +7 more
europepmc   +1 more source

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. [PDF]

Front Microbiol, 2022
Xie Z, Koysomboon C, Zhang H, Lu Z, Zhang X, Chen F.   +5 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

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

The relationship between nutritional facts and temperament of selected Iranians' frequent food items: a summative content analysis study. [PDF]

Arch Med Sci Atheroscler Dis, 2023
Zakerian M, Roudi F, Mahjoub F, Jamialahmadi T, Sahebkar A, Motavasselian M.   +5 more
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