Results 141 to 150 of about 14,648 (243)

Analysis of key fishy odorants in crucian carp (<i>Carassius auratus</i>) and yellowfin seabream (<i>Acanthopagrus latus</i>). [PDF]

Food Chem X
Li Y, Guo S, He C, Wang R, Xie Y, Xiong H, Ma Y.   +6 more
europepmc   +1 more source

Novel Insights into Food Flavor Chemistry and Analysis. [PDF]

Foods
Foligni R, Tripodi G.
europepmc   +1 more source

Equilibrium Anionic Polymerization of Hexanal [PDF]

Polymer Journal, 1979
Hashimoto, Kazuhiko, Sumitomo, Hiroshi
openaire   +1 more source

Kinetic Simulation of Lipid Oxidation and Lycopene Antioxidant Activity in Tomato Pomace Using ANSYS Chemkin. [PDF]

Foods
Dordai L, Timar AV, Senila L, Cuibus L, Becze A.   +4 more
europepmc   +1 more source

Laying Stage-Modulated Effects of Feed Restriction on Volatile Compounds of Wenchang Chicken Muscle Assessed by E-Nose, GC-MS and GC-IMS. [PDF]

Foods
Huang Y, Chen M, Jiang Q, Zheng X, Xu T, Gu L.   +5 more
europepmc   +1 more source

Effects of Fixation and Drying on the Physicochemical Quality and Aroma Profiles of Vine Tea (<i>Nekemias grossedentata</i>): Identification of Critical Processing Steps for Flavor Formation. [PDF]

Foods
Ye F, Chen K, Gui A, Yu Y, Zhang C, Liu P, Wang X, Feng L, Teng J, Xue J, Zheng P, Gao S.   +11 more
europepmc   +1 more source

Post-Cooking Quality Deterioration of Wheat (<i>Triticum durum</i>) During Bulgur Production. [PDF]

Foods
Bay-Yilmaz B, Turker N, Bayram M.
europepmc   +1 more source

Dual-frequency ultrasound-assisted marination modulates the odor profile of roasted catfish: from raw curing to cooking. [PDF]

Ultrason Sonochem
Qiao J, Zhang Q, Zhou N, Xiong Z, Shi T, Gao R, Yuan L.   +6 more
europepmc   +1 more source

Selective Inhibition of Lipid Oxidation by a Quercetagetin-Rich Extract from <i>Tagetes erecta</i>: A Chemometric Approach Using OPLS-DA and Selectivity Index Analysis. [PDF]

Molecules
Huang X, Fang M, Wang Z, Zheng Q, Qing Z, Zeng J.   +5 more
europepmc   +1 more source

Corrigendum: Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Frontiers in Sustainable Food Systems
Sisanda S. L. Mthembu, Lembe S. Magwaza, Lembe S. Magwaza, Samson Z. Tesfay, Asanda Mditshwa   +4 more
doaj   +1 more source