Results 221 to 230 of about 26,237 (299)

Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea. [PDF]

Metabolites
Ye F, Gui A, Qiao X, Liu P, Wang X, Wang S, Feng L, Teng J, Xue J, Chen X, Mei Y, Zhang B, Han H, Liao A, Zheng P, Gao S.   +15 more
europepmc   +1 more source

Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds. [PDF]

Foods
Sun J, Li Y, Cheng X, Zhang H, Yu J, Zhang L, Qiu Y, Diao J, Wang C.   +8 more
europepmc   +1 more source

Presence and Impact of Aldol Condensation Products as Off-Notes in Plant-Based Protein Sources. [PDF]

J Agric Food Chem
Mayo CV, Balagiannis DP, Stojceska V, Parker JK, Fern GR.   +4 more
europepmc   +1 more source

Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography-mass spectrometry-olfactometry analysis. [PDF]

J Food Sci
Yu SY, Moon HS, Ban Y, Park H, Hong SJ, Kim KS, Kim HW, Jeong EJ, Shin EC.   +8 more
europepmc   +1 more source

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium. [PDF]

Food Sci Anim Resour
Oh YN, Kim HY.
europepmc   +1 more source

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk. [PDF]

Food Chem X
Lan L, Wang W, Su Y, Xu H, Han J, Chi X, Xi Y, Sun B, Ai N.   +8 more
europepmc   +1 more source

Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. [PDF]

Foods
Zhang N, Shi Z, Hu Y, Sun Y, Zhou C, Xia Q, He J, Yan H, Yu H, Pan D.   +9 more
europepmc   +1 more source

Characterization and comparison of flavor compounds in different specialty chicken meat after stewing. [PDF]

Food Chem X
Lei W, Cui Z, Hu W, Wang M, Chen X, Hu X, Chisoro P, Han D, Zhou J, Zhang C.   +9 more
europepmc   +1 more source

Enhanced catalytic activity of MgO-grafted aluminium isopropoxide in heterogeneous H-transfer reduction reactions through surface support modification. [PDF]

RSC Adv
Yu X, Muhammad A, Qiu B, Mavridis A, Hu M, D'Agostino C.   +5 more
europepmc   +1 more source