Results 91 to 100 of about 66,085 (162)

Study on the formation mechanism of color and flavor during the processing of Polygonatum cyrtonema Hua (PCH). [PDF]

PLoS One
Wang Z, Xie J, Sun M, Liu A, Zhou L, Yuan Y, Cai L, Xu R, Song R.   +8 more
europepmc   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Hydroxylamine-O-sulfonic acid - a versatile synthetic reagent [PDF]

, 1980
Wallace, RG
core  

The formation mechanisms of egg quality and flavor of Taihu goose egg white during low-temperature storage. [PDF]

Food Chem X
Cai Y, Fan S, Wang L, Wang J, Ji R, Lu H, Cao Z, Zhang Y, Chen G.   +8 more
europepmc   +1 more source

Cooperative NHC and Photoredox Dual Catalysis for the Construction of Carbonyl Compounds. [PDF]

ACS Omega
Dhayalan V.
europepmc   +1 more source

Multifunctional Heterocyclic Scaffolds for Hybrid Lewis Acid/Lewis Base Catalysis of Carbon–Carbon Bond Formation [PDF]

, 2016
Benoit, Adam R., Dockendorff, Chris, Huff, Raechel, Lindeman, Sergey, Meyle, Elisia, Porter, Jacob D., Wiedenhoeft, Dennis, Wu, Yibiao, Yeung, Teresa H.W.   +8 more
core   +1 more source

Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics. [PDF]

Curr Res Food Sci
Yu T, Fan Y, Zhang J, Ning J.
europepmc   +1 more source

Changes in non-volatile taste components and aroma profiles of giant freshwater prawn (<i>Macrobrachium rosenbergii</i>) cultivated in saline-alkali water. [PDF]

Food Chem X
Qin K, Ji Z, Zhuang Y, Che C, Li Y, Yang P, Gao S, Fan Z, Li W, Wang C, Mu C, Hao G, Wang H.   +12 more
europepmc   +1 more source

Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking. [PDF]

Food Chem X
Wang Z, Guan L, Song W, Yang B, Tuersuntuoheti T, Zhang M, Han J, Sun Z.   +7 more
europepmc   +1 more source

Edible Qualities and Flavor Omics of Peanut-Soybean Dajiang. [PDF]

Food Sci Nutr
Miao Y, Liwei X, Yu S, Mengxi X, Liangchen Z, Hui Y.   +5 more
europepmc   +1 more source