Results 191 to 200 of about 22,873 (268)

Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract. [PDF]

J Food Sci
Klinger E, Salminen H, Bause K, Weiss J.
europepmc   +1 more source

Screening of Wood Raw Materials for Low-Odor Fiberboard and Particleboard Production: Analysis and Evaluation Based on Volatile Odor Compounds. [PDF]

Polymers (Basel)
Liu B, Yang F, Tang L, Zou X, Zhu L, Chen Q, Lv B, Fu Y.   +7 more
europepmc   +1 more source

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach. [PDF]

Food Chem X
Zhou M, Lu Y, Yu J, Wang C, Yu W, Shi L, Wu W, Wang L, Qiao Y.   +8 more
europepmc   +1 more source

Development of Coating Formulation for the Delivery of Hexanal to Nectarines (Prunus persica var. nucipersica)

, 2020
Ramazan Onkollar
openalex   +1 more source

Wireworms (Coleoptera: Elateridae) Use Root Volatiles and CO2 to Discriminate Among Host Plants. [PDF]

Sci Rep
Nikoukar A, Sadeghi R, Eigenbrode SD, Price W, Rashed A.   +4 more
europepmc   +1 more source

Saponin and hexanal in pea (Pisum sativum) protein isolates: A comparative study of isoelectric precipitation and ultrafiltration

Hartono Tanambell, Mille Raabjerg Bramsen, Marianne Danielsen, Caroline Nebel, Anders Hauer Møller, Trine Kastrup Dalsgaard   +5 more
openalex   +1 more source

Fermentation of Pea Protein Isolate by <i>Enterococcus faecalis</i> 07: A Strategy to Enhance Flavor and Functionality. [PDF]

Foods
Zhu Z, Zhu L, Wang Y, Cao R, Ren Y, Zhao X.   +5 more
europepmc   +1 more source

Exploring ultrasound combined with <i>Litsea pungens Hemsl</i> essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS. [PDF]

Food Chem X
Zhou N, Zhang L, Wang G, Ren R, Du Y, Tang S, Tan J, Liao G.   +7 more
europepmc   +1 more source

Hexane (all isomers exceptn-Hexane)

, 2008
openaire   +1 more source