Results 151 to 160 of about 22,873 (268)

Enhancement of the shelf life of bhendi by pre and postharvest application with hexanal containing aqueous formulation [PDF]

A Nithya Devi¬¬, K. Kumanan, K. Indhumathi, S Sheeba Joyce Roseleen   +3 more
openalex   +1 more source

Effect of Pre-harvest and Post-harvest Hexanal Treatments on Fruits and Vegetables: A Review

, 2020
G. N. Ashitha, Anjaly C. Sunny, R. Nisha
openalex   +1 more source

Detection of Aldehydes in Meat Products Based on Sulfonated Polystyrene Microspheres Modified with 2,4-Dinitrophenylhydrazine as Membrane-Protected Solid-Phase-Extraction Adsorbents. [PDF]

Foods
Wang S, Zhang S, Fu M, Lu S, Zhao Q.
europepmc   +1 more source

Context-dependent effects of formic acid on olfactory learning and generalisation in ants. [PDF]

Sci Rep
Rossi N, Giurfa M, d'Ettorre P.
europepmc   +1 more source

Corrigendum to “Hexanal as biomarker for milk oxidative stress induced by copper ions” (J. Dairy Sci. 100:1650–1656) [PDF]

, 2017
Mohammad Asaduzzaman, Franco Biasioli, Maria Stella Cosio, Matteo Scampicchio   +3 more
openalex   +1 more source

Construction of 0d-2d Heterostructure Driven by Mof-Derived Co3o4 and Ti3c2tx Mxene for Ultra-Sensitive Hexanal Detection

Yu Yao, Jiangang Xin, Wenxing Wang, Yan Yang, Quan Shi, Xiaolan Wang, Lili Xie, Stanislav Kurajica, Zhigang Zhu   +8 more
openalex   +2 more sources

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. [PDF]

Food Chem X
Yang Z, Chen Z, Zhang W, Wang J, Bai F, Gao R, Li Y, Li J, Zhao Y, Xu X.   +9 more
europepmc   +1 more source

Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive Review. [PDF]

Foods
Zhang L, Zhou J, Qian G, Liu S, Obadi M, Xu T, Xu B.   +6 more
europepmc   +1 more source

Induction of defense isoforms by hexanal and bacterial antagonists in mango [PDF]

, 2021
B. Anusha, G. Thiribhuvanamala, K. Prabakar   +2 more
openalex  

Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS. [PDF]

Food Chem X
Zhang T, Dai S, Niu B, Shen C, Chen H, Liu R, Chen H, Wu W, Gao H.   +8 more
europepmc   +1 more source